Egly Ouriet Champagne Dinner Offer
Egly Ouriet Champagne
'...nothing short of spectacular,' WILLIAM KELLEY
Francis Egly has done it again… Recent releases from Egly have been consistently nothing short of spectacular, but even so, I was unprepared for quite how good the 2013 vintage has turned out at this address. Initially somewhat slighted by the press, this cool, protracted growing season is increasingly winning recognition as a great Champagne vintage that, in the hands of good farmers, permitted an October harvest in good conditions. If 2008 chez Egly is a masterpiece of tightly coiled power and intensity, 2013 is the most elegant vintage I've tasted at this address, delivering a wine of striking concentration, yes, but also rare refinement and harmony. The quality of Egly's 2013, along with what a number of other producers were able to achieve, makes a very compelling case for the potential quality of this vintage in the region. WILLIAM KELLEY, wineadvocate.com
Francis Egly has been making wine at this renowned Ambonnay estate since 1982, and among grower-producers today, he has a reputation in the region second only to Anselme Selosse…Egly’s champagnes are powerful and rich, although they are also capable of great complexity and finesse. PETER LIEM, Champagne The Essential Guide
Egly-Ouriet is one of the reference-point growers in Champagne, with a deep selection of wines that offer remarkable transparency to site, vintage and variety ... These are among the most pure, unmanipulated Champagnes readers will come across. ANTONIO GALLONI, wimeadvocate.com
Another release of Egly Ouriet and against all odds these wines seem to be eclipsing their forebears. Not an easy feat considering their run of brilliance. They’re second to Selosse in terms of reputation within the Montagne de Reims, yet at a tasting of the latest releases, William Kelley placed the 2013 Millesime above Selosse’s Substance and Les Chantereines.
Their rise to the top has taken time, they’ve had skin in the game for 40 years. Across the board, their Champagnes are blindingly phenomenal. Andrew Jefford speaks to their riveting purity and concentration. They are the masters of pinot noir and pinot meunier, commanding power while exalting their terroirs. Peter Liem refers to the wines as ‘Burgundy with bubbles,’ due to their head-spinning complexities.
So what sets these wines apart? In a nutshell, it’s old vines in Grand Cru vineyards, low yields, hand harvesting of fully ripe fruit, no inoculation, long lees aging and low dosage.
Their maniacal attention to detail in their vineyards produces low yields with concentrated and intense berries. Formidable Grand Cru sites based mainly in the regal region of Ambonnay with Bouzay and Verzenay to support. They pick ultra-ripe berries which means they can get away with low dosage levels as they rely on natural grape sugars, this balance and harmony are essential to their wines and helps express their sites eloquently.
In the cellar, they like to vinify in used oak barrels from Dominique Laurent in Burgundy and favour extended lees aging. Long aging in the bottle before disgorgement allows the wines to build layers of texture and flavour. You can taste the extended time in their umami-rich and velvety cuvees. The lees aging for the wines below ranges remarkably from 40 months for the Vignes de Vrigny to nearly 100 months for the 2013 Millesime (and close to 140 months for the exquisite 2008 Millisime late disgorged).
The future is bright here. Two children have returned to the estate, Charles and Clémence to assist their parents. With their return, they’ve also bought with them plots of vines and so we are seeing new cuvees appear, Premice a few years ago and today we have the first offering of Les Vignes de Bisseuil – their first chardonnay dominant wine. With a successful succession plan in place, they are gung ho on investing in their future which is reflected in their Champagnes. Yes, the price has risen over the years, but considering these are some of the best Champagnes of the region they are still well-priced compared to some of the bigger houses.
To the cuvees:
Premice is a blend of equal parts pinot, meunier and chardonnay from 42-year-old vines in Trigny on clay and sandstone over chalk bedrock. It’s based on the exceptional 2018 vintage with a good dose of reserve wines it’s then lees aged for 36 months.
Les Vignes de Bisseuil is the first shipment to Australia and the first time chardonnay takes the lead in one of their wines.
Les Vignes de Vrigny is a beautiful anomaly. Made from 100% pinot meunier from a single 40-year-old, south-facing vineyard in Vrigny, a commune located on the Petite Montagne de Reims. Straight pinot meunier is a rarity in Champagne. Spending 40 months on lees, like its siblings it ages beautifully. It’s bolstered by a base of 2018 grapes and a good dose of reserve wines.
Grand Cru Brut (which was once known as Brut Tradition) is made exclusively from Grand Cru vines predominantly in Ambonnay but also Bouzy and Verzenay. Made from 70% pinot and 30% chardonnay it spends a lengthy 50 months on lees. Based on the excellent 2017 vintage it also sees the addition of 50% reserve wines – one of the factors this prestige cuvee towers over others in the field.
Grand Cru V.P is the same source and cepage as the Grand Cru but it sees a longer time on lees, 84 months! It’s a benchmark bottling and unfortunately is no longer an insider’s secret. This release is based on 2014, 2013 and 2012 vintages with just 3gms dosage.
Crayeres VV is a BDN single vineyard champagne made of old pinot noir vines grown in the chalky soils of Les Crayeres, a pure expression of Ambonnay. The vines were planted in 1946 and 1947, providing an unnerving intensity and concentration backed by great energy and finesse. This release is based on 2015 with support from the nervy 2014 vintage, and it spends an incredible 74 months on lees. As Kelley points out ‘its satiny attack segueing into a deep, layered mid-palate of striking texture and concentration.’
Grand Cru Brut Rose is a similar source to the Grand Cru Brut blended with a touch of red wine. It’s a cult rose, vibrant and densely flavoured. It’s super limited and widely sought after, and it now comes in a darker bottle to counter light strike as this is made for aging.
Grand Cru Millesime 2013 is the wine that topped two Selosse Champagnes (Substance and Les Chantereines) in a recent release tasting. Kelley says, ‘It's certainly among the most compelling that this high quality but initially underrated Champagne vintage has delivered.’ Made from 70% Pinot Noir and 30% Chardonnay from 40-year-old vines in Ambonnay. The wine was aged completely in barrel and there was virtually no dosage (one gram per litre). This Blanc de Noirs is hands down one of the very finest wines of the Montagne de Reims Grand Cru area, it’s extremely rare.
Grand Cru Millesime Late Disgorged 2008 comes from one of the greatest vintages over the last few decades. Kelley calls 2008 'a masterpiece of tightly coiled power and intensity.' With this prized pure Ambonnay fruit they have left the wine on lees for close to 130 months and disgorged tiny amounts each year. This is the second bottling, disgorged in April 2020. As Francis Egly testifies, further aging on lees sets up his wines to age futher post bottling and helps to express their sites. Could this be the best expression of Ambonnay ever made? Galloni speaks of brilliance, its depth, resonance and pulsating energy.
These are wines to age, no need to rush these. If you can afford these and love Champagne with nuance and detail then I can’t implore you strongly enough to buy some. From top to bottom they are illuminary Champagnes.
?
Cheers
PWS
'...nothing short of spectacular,' WILLIAM KELLEY
Francis Egly has done it again… Recent releases from Egly have been consistently nothing short of spectacular, but even so, I was unprepared for quite how good the 2013 vintage has turned out at this address. Initially somewhat slighted by the press, this cool, protracted growing season is increasingly winning recognition as a great Champagne vintage that, in the hands of good farmers, permitted an October harvest in good conditions. If 2008 chez Egly is a masterpiece of tightly coiled power and intensity, 2013 is the most elegant vintage I've tasted at this address, delivering a wine of striking concentration, yes, but also rare refinement and harmony. The quality of Egly's 2013, along with what a number of other producers were able to achieve, makes a very compelling case for the potential quality of this vintage in the region. WILLIAM KELLEY, wineadvocate.com
Francis Egly has been making wine at this renowned Ambonnay estate since 1982, and among grower-producers today, he has a reputation in the region second only to Anselme Selosse…Egly’s champagnes are powerful and rich, although they are also capable of great complexity and finesse. PETER LIEM, Champagne The Essential Guide
Egly-Ouriet is one of the reference-point growers in Champagne, with a deep selection of wines that offer remarkable transparency to site, vintage and variety ... These are among the most pure, unmanipulated Champagnes readers will come across. ANTONIO GALLONI, wimeadvocate.com
Another release of Egly Ouriet and against all odds these wines seem to be eclipsing their forebears. Not an easy feat considering their run of brilliance. They’re second to Selosse in terms of reputation within the Montagne de Reims, yet at a tasting of the latest releases, William Kelley placed the 2013 Millesime above Selosse’s Substance and Les Chantereines.
Their rise to the top has taken time, they’ve had skin in the game for 40 years. Across the board, their Champagnes are blindingly phenomenal. Andrew Jefford speaks to their riveting purity and concentration. They are the masters of pinot noir and pinot meunier, commanding power while exalting their terroirs. Peter Liem refers to the wines as ‘Burgundy with bubbles,’ due to their head-spinning complexities.
So what sets these wines apart? In a nutshell, it’s old vines in Grand Cru vineyards, low yields, hand harvesting of fully ripe fruit, no inoculation, long lees aging and low dosage.
Their maniacal attention to detail in their vineyards produces low yields with concentrated and intense berries. Formidable Grand Cru sites based mainly in the regal region of Ambonnay with Bouzay and Verzenay to support. They pick ultra-ripe berries which means they can get away with low dosage levels as they rely on natural grape sugars, this balance and harmony are essential to their wines and helps express their sites eloquently.
In the cellar, they like to vinify in used oak barrels from Dominique Laurent in Burgundy and favour extended lees aging. Long aging in the bottle before disgorgement allows the wines to build layers of texture and flavour. You can taste the extended time in their umami-rich and velvety cuvees. The lees aging for the wines below ranges remarkably from 40 months for the Vignes de Vrigny to nearly 100 months for the 2013 Millesime (and close to 140 months for the exquisite 2008 Millisime late disgorged).
The future is bright here. Two children have returned to the estate, Charles and Clémence to assist their parents. With their return, they’ve also bought with them plots of vines and so we are seeing new cuvees appear, Premice a few years ago and today we have the first offering of Les Vignes de Bisseuil – their first chardonnay dominant wine. With a successful succession plan in place, they are gung ho on investing in their future which is reflected in their Champagnes. Yes, the price has risen over the years, but considering these are some of the best Champagnes of the region they are still well-priced compared to some of the bigger houses.
To the cuvees:
Premice is a blend of equal parts pinot, meunier and chardonnay from 42-year-old vines in Trigny on clay and sandstone over chalk bedrock. It’s based on the exceptional 2018 vintage with a good dose of reserve wines it’s then lees aged for 36 months.
Les Vignes de Bisseuil is the first shipment to Australia and the first time chardonnay takes the lead in one of their wines.
Les Vignes de Vrigny is a beautiful anomaly. Made from 100% pinot meunier from a single 40-year-old, south-facing vineyard in Vrigny, a commune located on the Petite Montagne de Reims. Straight pinot meunier is a rarity in Champagne. Spending 40 months on lees, like its siblings it ages beautifully. It’s bolstered by a base of 2018 grapes and a good dose of reserve wines.
Grand Cru Brut (which was once known as Brut Tradition) is made exclusively from Grand Cru vines predominantly in Ambonnay but also Bouzy and Verzenay. Made from 70% pinot and 30% chardonnay it spends a lengthy 50 months on lees. Based on the excellent 2017 vintage it also sees the addition of 50% reserve wines – one of the factors this prestige cuvee towers over others in the field.
Grand Cru V.P is the same source and cepage as the Grand Cru but it sees a longer time on lees, 84 months! It’s a benchmark bottling and unfortunately is no longer an insider’s secret. This release is based on 2014, 2013 and 2012 vintages with just 3gms dosage.
Crayeres VV is a BDN single vineyard champagne made of old pinot noir vines grown in the chalky soils of Les Crayeres, a pure expression of Ambonnay. The vines were planted in 1946 and 1947, providing an unnerving intensity and concentration backed by great energy and finesse. This release is based on 2015 with support from the nervy 2014 vintage, and it spends an incredible 74 months on lees. As Kelley points out ‘its satiny attack segueing into a deep, layered mid-palate of striking texture and concentration.’
Grand Cru Brut Rose is a similar source to the Grand Cru Brut blended with a touch of red wine. It’s a cult rose, vibrant and densely flavoured. It’s super limited and widely sought after, and it now comes in a darker bottle to counter light strike as this is made for aging.
Grand Cru Millesime 2013 is the wine that topped two Selosse Champagnes (Substance and Les Chantereines) in a recent release tasting. Kelley says, ‘It's certainly among the most compelling that this high quality but initially underrated Champagne vintage has delivered.’ Made from 70% Pinot Noir and 30% Chardonnay from 40-year-old vines in Ambonnay. The wine was aged completely in barrel and there was virtually no dosage (one gram per litre). This Blanc de Noirs is hands down one of the very finest wines of the Montagne de Reims Grand Cru area, it’s extremely rare.
Grand Cru Millesime Late Disgorged 2008 comes from one of the greatest vintages over the last few decades. Kelley calls 2008 'a masterpiece of tightly coiled power and intensity.' With this prized pure Ambonnay fruit they have left the wine on lees for close to 130 months and disgorged tiny amounts each year. This is the second bottling, disgorged in April 2020. As Francis Egly testifies, further aging on lees sets up his wines to age futher post bottling and helps to express their sites. Could this be the best expression of Ambonnay ever made? Galloni speaks of brilliance, its depth, resonance and pulsating energy.
These are wines to age, no need to rush these. If you can afford these and love Champagne with nuance and detail then I can’t implore you strongly enough to buy some. From top to bottom they are illuminary Champagnes.
?
Cheers
PWS
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Egly Ouriet Brut Les Premices NVReflecting what is planted in the vineyards, Les Prémices is an equal blend of Pinot Noir, Chardonnay and Pinot Meunier. The vines are, on average, 40 years old and are rooted in clay, sand and sandstone over chalk bedrock—a soil typical of the Massif de Sainte-Thierry. As always, the classic Egly manifesto applies here—old vines, low yields, hand harvesting of fully ripe fruit, no inoculation, long lees aging, no fining or filtration and low dosage, etc. One difference here is that the wine was fermented and aged exclusively in tank. While the first release was drawn from a single vintage (2016), this release is a 2017 base with 60% reserve wine from the intense, low-yielding 2016—so you can expect something more complex and layered from this release. The wine spent 36 months on lees and was disgorged with two grams per litre.NVChampagneFrance376$205.00 As low as $184.50