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Sparkling dry
Egly-Ouriet V.P. (Vieillissement Prolongé) is one of the most iconic Champagnes in the world of Grower Champagne, representing the ultimate expression of terroir, time, and craftsmanship. This cuvée is regarded as the benchmark of the Egly-Ouriet style — powerful, deep, and exceptionally refined in its terroir-driven character.
“V.P.” stands for Vieillissement Prolongé, meaning extended aging on the lees, which gives this Champagne remarkable complexity and structure. Aged significantly longer than most prestige cuvées, it develops impressive depth, concentration, and a distinctly Burgundian sense of richness and precision.
On the nose, the wine reveals toasted hazelnuts, brioche, caramelized apples, and lemon zest, followed by notes of pear, white peach, honey, sea salt, and a subtle smoky nuance. The aromatic profile is deep, layered, and highly precise, clearly reflecting its long maturation.
On the palate, the Champagne is creamy and concentrated, with extremely fine, persistent bubbles. Flavors of lemon cream, dried fruit, roasted nuts, and autolytic notes evolve into a striking saline minerality. The acidity is vibrant and energetic, giving the wine vertical tension, while the finish is long, dry, and impeccably clean.
The cuvée is composed of 70% Pinot Noir and 30% Chardonnay, sourced exclusively from the Grand Cru villages of Ambonnay, Bouzy, and Verzenay. The chalky and clay-rich soils provide exceptional depth and a strong mineral backbone. Aging on the lees lasts no less than six years, and the Extra Brut dosage (~2 g/L) allows the wine’s natural purity and terroir expression to shine.
Serve at 10–12 °C. Pairs well with baked lobster with butter sauce, veal stewed with shallots and mushrooms, and truffle risotto.
Egly-Ouriet is one of the most distinctive names in Champagne, representing not only exceptional quality, but also a deeply individual philosophy of Champagne making. These are wines conceived not as simple aperitifs, but as true expressions of terroir, often compared to the great wines of Burgundy.
At the heart of the estate’s philosophy lies the vineyard. Francis Egly spends most of his time among the vines, firmly believing that great Champagne is born in the vineyard, not in the cellar. All grapes come exclusively from Premier and Grand Cru villages, where chalk-rich soils provide remarkable minerality and precision.
What truly sets Egly-Ouriet apart is the decision to harvest fully ripe grapes, a bold contrast to the earlier harvesting practices traditionally associated with Champagne. Francis Egly believes that only perfectly ripe fruit can express the true character of place, resulting in Champagnes that are deeper, more powerful, and texturally richer, with remarkable natural concentration.
A defining element of the house style is oak aging. Unlike most Champagne producers, Egly-Ouriet uses old Burgundy oak barrels, in which the wines mature for up to eight months. This approach does not add overt oak flavors, but instead enhances structure, depth, and aromatic complexity. Fermentation occurs with wild yeasts, the wines are neither fined nor filtered, and the decision regarding malolactic fermentation is made individually each year, depending on the character of the vintage.
Another hallmark of Egly-Ouriet is its slightly lower pressure than standard Champagne, allowing the wines to express themselves with greater finesse, texture, and clarity. The result is Champagne that feels vinous, layered, and profoundly expressive of terroir.
