Egly‑Ouriet Brut Grand Cru Extra Brut NV

Winery Background and History

Egly‑Ouriet, based in Ambonnay, was founded in 1930 and is now led by Francis Egly, the fourth generation of the family. Recognized as a leading grower Champagne producer, the estate cultivates Grand Cru vineyards in Ambonnay, Verzenay, and Bouzy. Francis’ organic practices, extended lees aging, and restrained dosage translate into terroir-driven, Burgundian-style Champagnes revered for their depth, purity, and individuality. 

Producer and Wine Maker

Francis Egly and his team hand-harvest the grapes and ferment using indigenous yeasts in older oak barrels (about 10% new). The wine is aged extensively—typically 48 months or more—on the lees and bottled unfined and unfiltered, highlighting an ethos of minimal intervention and expressive nuance. 

Vineyards and Micro Climate

The Brut Grand Cru NV draws from 90% Ambonnay Grand Cru and 10% from Bouzy and Verzenay, all planted on chalky, south-facing slopes of the Montagne de Reims. These Grand Cru hillside sites provide excellent drainage and warmth—conditions that yield rich, structured fruit with a mineral backbone. 

Vinification & Aging Methods

Comprised of approximately 70% Pinot Noir and 30% Chardonnay, the base wine (about 50% from 2019, 30% from 2018, and 20% from 2017) undergoes barrel fermentation and aging in oak, followed by around 48 months on lees. With no malolactic conversion, a low dosage of 2 g/L preserves freshness and precision. The wine is bottled without fining or filtration. 

Tasting Notes

It pours a soft golden hue with radiant bubbles. The nose unfolds layers of baked apple, citrus, brioche, and toasted spice alongside delicate floral notes. On the palate, the texture is smooth yet dynamic—rich and concentrated, balanced by tangy acidity, chalky minerality, and a long, saline finish. 

“Very chalky and mineral… tight, almost austere,” observed one critic. 

Reddit tasters noted “very acidic, very bubbly… overwhelmingly green apple,” offering a more youthful and zesty expression. 

Food & Wine Pairing

Versatile and refined, this Brut Grand Cru NV complements seafood (oysters, sashimi), shellfish, creamy poultry, aged cheeses, and Asian-accented dishes. Its textural complexity and mineral drive make it an elegant match across savory and delicate fare. 

Service Methods and Temperatures

Serve well chilled—between 8 to 10 °C—in a tulip-shaped or fine sparkling glass to showcase its aromatics, mousse finesse, and layered palate.

Storage and Aging Potential

Beautiful now, the wine also offers excellent cellaring potential. Its balanced structure, precise acid backbone, and lees-derived complexity suggest it can evolve gracefully for another 10–15 years.

Grape Varietals & percentage used

70% Pinot Noir, 30% Chardonnay 

ABV (Alcohol by Volume)

Approximately 12.5% 

Scores

96 – James Suckling 

95 – Decanter 

92+ – Wine Advocate (William Kelley) 

Antonio Galloni (Vinous) – 92