Yet another striking release of this wine, this is made exclusively from Grand Cru vines predominantly in Ambonnay but also Bouzy and Verzenay. It’s 70% Pinot Noir and 30% Chardonnay from low-yielding, perfectly tended vines that have been harvested fully ripe. Natural fermentation was with wild yeasts only and the first period of maturation (before going to bottle) lasted almost one year, with the wine remaining on its fine lees for the whole time. The wine clarified slowly and naturally—as was once typical across the region—and as such there was no fining nor filtration. Over 50% of the wine was fermented and aged in oak casks. The dosage was at three grams per litre, so extra-brut territory.
Make no mistake, even with this wine, we are already soaring to remarkable heights of quality. If Egly made only this Brut, he would still be one of the superstars of the region. Yes, the price has risen over the years, but by today’s standards it is a bargain. To put things bluntly, this is a wine that puts to shame many a prestige cuvée at considerably higher prices. - Importer Note
'Few producers can equal Francis Egly in skill and experience, and larger houses cannot hope to emulate the cultivation norms, " - Michel Bettane, The World's Greatest Wines.
'What Larmandier-Bernier achieves with Chardonnay, so Egly-Ouriet manages for Pinot Noir: wines of riveting purity and concentration. " - Andrew Jefford, The New France
|Product Type||Wine Sparkling Champagne|
|Winemaking Practices||Minimal Intervention|