Egly-Ouriet’s Champagnes are so good that I have begun buying them to drink chez moi.'
(Robert Parker, The Wine Advocate)
We were delighted to add Egly-Ouriet Champagne to our range, and if you have tasted them you will understand why. This is a fourth generation, family-run business now managed by Francis Egly. Considered one of the most talented vignerons in Champagne, he inherited eight hectares of Grand Cru vineyards and recently acquired a two-hectare plot of old-vine Premier Cru Pinot Meunier. Very unusually this is bottled as such, 100% Pinot Meunier, and is a truly remarkable wine.
One of the most striking impressions when tasting Francis' wines is their sheer presence in the mouth. This is due to strictly controlled yields that amount to half of what is considered 'normal' in Champagne. The juice produced is then partially or totally fermented in oak barrels depending on the cuvée, before being bottled unfined and unfiltered. The resulting wines spend up to four years (sometimes even longer) on lees, after which they receive a low dosage. These are truly outstanding wines and the very essence of artisanal 'Grower Champagne'.
Francis also makes a very rare, still Pinot Noir from Grand Cru terroir in Ambonnay. If you can get your hands on one we would advise you to grab it!
(Robert Parker, The Wine Advocate)
We were delighted to add Egly-Ouriet Champagne to our range, and if you have tasted them you will understand why. This is a fourth generation, family-run business now managed by Francis Egly. Considered one of the most talented vignerons in Champagne, he inherited eight hectares of Grand Cru vineyards and recently acquired a two-hectare plot of old-vine Premier Cru Pinot Meunier. Very unusually this is bottled as such, 100% Pinot Meunier, and is a truly remarkable wine.
One of the most striking impressions when tasting Francis' wines is their sheer presence in the mouth. This is due to strictly controlled yields that amount to half of what is considered 'normal' in Champagne. The juice produced is then partially or totally fermented in oak barrels depending on the cuvée, before being bottled unfined and unfiltered. The resulting wines spend up to four years (sometimes even longer) on lees, after which they receive a low dosage. These are truly outstanding wines and the very essence of artisanal 'Grower Champagne'.
Francis also makes a very rare, still Pinot Noir from Grand Cru terroir in Ambonnay. If you can get your hands on one we would advise you to grab it!
