Previously called 'Brut Tradition'
Vintages: 2012 (50%), 2011 (30%) & 2010 (20%). Disgorged: July 2016. Time on lees: 48 months
This is a striking wine that reflects both the superb Grand Cru vineyards from which it is sourced (Ambonnay and the surrounds), as well as the meticulous viticulture and winemaking of the perfectionist that is Francis Egly. It’s made up of 70% Pinot Noir and 30% Chardonnay from low yielding vines that have been harvested fully ripe. Natural fermentation with wild yeasts only and the first period of maturation (before going to bottle) lasts almost one year with the wine remaining on its fine lees for the whole time. The wines clarify slowly and naturally, as was once typical across the region, and as such there is no fining nor filtration. At least 50% of the wine is fermented and aged in oak casks and the dosage is tiny, around 2g/l, so again, well within Extra Brut territory. It is the wine we receive the most of, although demand still well outstrips supply. The quality is, as always, out of this world (2012 is an outstanding vintage which helps as well). It’s a wine that puts to shame many a prestige cuvée at double the price. A paradox indeed.
“From the very first cuvée, Egly-Ouriet is distinguished for its ability to preserve exacting precision and outstanding chalk mineral focus in the midst of magnificent generosity. A vinous wine of calm authority, carrying the full grandeur and complexity of carefully tended, low-yielding, old vine Pinot Noir on some of Champagne’s most revered grand crus… A paradox of luxurious generosity and crystalline purity.”95 points, Tyson Stelzer, The Champagne Guide 2015-2016
70% Pinot Noir, 30% Chardonnay from the ’12, ’11 and ’10 vintages, disgorged October ’17 after 51 months on lees. Fourth generation vigneron Francis Egly’s determination to make only the best quality Champagne means he now sells on allocation. This wine is supremely concentrated, and equally classy. Dosage 2g/L. 97 Points. James Halliday Top 100, Weekend Australian November 2018.