ABOUT THIS WINE
Hand-harvested. Fermented on indigenous yeasts in older French oak barrels. Base vintage 2008, making up 60% of the blend; the rest 2006. Aged in bottle for eight years (vieillissement prolongé means “extended aging”). Dosage 3 grams/L. Bottled unfined and unfiltered.
70% Pinot Noir and 30% Chardonnay. ‘V.P.’ spends more than seven years on fine lees, giving the wine its layered complexity and profound depth. (Vieillissement prolongé means “extended aging”). This wine outperforms many vintage wines on the market — and even many vintage wines don’t spend this much time in the cellar. An unforgettable Champagne, and benchmark of the estate.
ABOUT THIS PRODUCER
Domaine Egly-Ouriet Champagne is sensual and unforgettable, a necessary experience for those who crave the power and finesse of Pinot Noir-based wines. What you’ll find at this family “grower” house is truly vinous Champagne, wines striking in their concentration and complexity. Winemaker Francis Egly’s practice of harvesting very ripe grapes and aging his wines in barrel for years are some of the technical decisions that set his art apart from the rest; yet it is the results that captivate. EglyOuriet Champagne is age-worthy, sumptuous and at times surreal; these wines are unquestionably the pinnacle of Pinot Noir-based Champagne.
Francis Egly’s grand cru vineyards are located in the villages of Ambonnay, Verzenay and Bouzy; premier cru Pinot Meunier vineyards are located in the village of Vrigny (on the Petite Montagne). Grand cru vineyards are planted to 70 percent Pinot Noir and 30 percent Chardonnay; vine are on average 40 years old. Above all, diligent work in the vineyards to control yields with the goal of obtaining truly ripe grapes (unusual for Champagne) is Egly’s primary philosophy.
Grapes are harvested by hand when perfectly ripe, and pressed full cluster in a refrigerated, gentle press that is designed to avoid any chance of oxydation. Juice is fermented on indigenous yeasts, partially in French oak barrels (purchased from Burgundian winemaker Dominique Laurent) and partially in tank. Malolactic fermentation is allowed or blocked depending on the needs of the vintage.
Wines spend an especially prolonged time on fine lees in bottle, with three to four years the minimum, a choice that differentiates Egly’s textured, supple wines from thinner commercial Champagnes. Dosage before bottling is very low, seldom more than 2-5 grams/L. All wines are bottled unfined and unfiltered.
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