New Release: Egly-Ouriet's 2015 Disgorgments
“Probably the foremost grower of Pinot Noir in the entire Champagne region”
There’s no doubt about it, Egly-Ourriet’s Champagnes are a class act. Established in 1930 the estate today amounts to just under 10 hectares of family owned vines in Ambonnay, Bouzy and Verzenay, though the dominant house style and heart of the Egly-Ourriet production lies in their impressive holdings of old Pinot Noir vines in the Grand Cru Village of Ambonnay. The reasons for brilliance boil down to hard work and exceptional terroir – Francis concentrates such effort on harvesting ripe grapes that dosage levels are invariably low, between 2 and 4 grams for most cuvées. Yields are kept remarkably low by Champagne standards and once in the winery the grapes are processed in one of the best, most technical and precise presses in the region. All wines undergo barrel fermentation and long slow lees ageing in cellars that are some of the coldest you will find - a means of protecting the wines and allowing Francis lower levels of sulphur in his wines. The output is invariably superb, from the unusually all Meunier Vignes de Vrigny, right up to his iconic Blanc de Noirs Les Crayers. That they have such a cult following is really no surprise. Today we are delighted to release the 2015 cuvées, a range of wines that have been disgorged in the past few months, after up to 96 months in bottle on the lees.
The wines are rich, powerful and complex, yet never seem to lose clarity or focus. The various cuvées articulate their differences very beautifully, a facet of Francis’ meticulous approach to growing and vinifying wines. These are some of our favourite Champagnes, whose only drawback is the very small quantities they are produced in.
“Probably the foremost grower of Pinot Noir in the entire Champagne region nowadays. His much sought-after Blanc de Noirs Vielles Vignes comes from grapes from Pinot vines grown in 1946. They give this wine extra weight and density. The fruitiness is massive and soft, and the potential for maturation is enormous. He succeeds better and better for each issue. Nowadays this is a Selosse-like, exotic, oaky and biodynamically influenced giant among champagnes. The taste layers are fantastically generous and many-headed.” Richard Juhlin.
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