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Champagne, Extra-Brut V.P., Egly-Ouriet

  • Provenance: Champagne
  • Appellation: Champagne
  • Domain: Egly-Ouriet
  • Grape variety(ies): Pinot noir 70% et chardonnay 30%
  • On-call time: 10 years
  • Style of wine: Vin effervescent
  • Alcohol degree: 12.5%
  • 213 Classement: Grand Cru
This is quite simply one of the most singular and unique wines in the estate's range. Expressive thanks to the very long ageing on laths, the nose evokes brioche, dried fruit, almonds, liquorice and gingerbread, with fine green nuances in filigree. The palate starts with a fine but invigorating bubble, then evolves into a tight, long, sharp body with very little dosage. Long pure finish. Guide Vert RVF: 96/100; J. Robinson: 18/20; Burghound: 94/100; Vinous: 93/100; Wine Advocate: 92/100
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115,00 CHF
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Domaine de 11.7 ha of which 7.7 are pinot noir, 2 pinot meunier and 2 chardonnay. All located in Grand Cru (except for the Pinot Meunier located in Vrigny). Integrated pest management, soil work and organic amendments. Clay-limestone soil, very light and very chalky. This wine is produced in Ambonnay, Bouzy and Verzenay.

Suggestions for accompaniment

To be enjoyed at the table with smoked salmon, mature Langres or rabbit rillettes.


The Egly-Ouriet estate was created after the Second World War, when Francis Egly's grandfather started making wine with 3 hectares of vines in the Ambonnay Grand Cru. His descendants acquired, by purchase or marriage, 9 other hectares, including the magnificent plot and vineyard of Les Crayères. In total, the vineyard covers 10 hectares in the Ambonnay, Bouzy and Verzenay Grand Crus and 2 in the Vrigny Premier Cru. The Egly family practises traditional cultivation with regular ploughing to maintain the soil in Champagne. They do not use insecticides as the whole property is under sexual confusion. Maximum care is taken with the vines, in particular with the trellising and thinning, in order to optimise the maturity of the grapes. The vinification process involves the use of stainless steel as well as non-new wood in varying proportions depending on the cuvée. All the vintages spend a minimum of 3 years in the cellar before being sold, which increases the complexity of the wines thanks to the autolysis of the yeasts, ensures a better ageing potential and also allows a better understanding of the terroirs (the expression becomes stronger with time). The wines thus gain in purity and complexity. Today, with his friend Anselme Selosse, he is perhaps the only producer who can claim the...


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