Egly - Ouriet

Francis Egly, a fourth-generation producer has been making wines in the Montagne de Reims region, since 1982 when he took over from his father. The House has a total holding of 11.7 hectares; almost 10 hectares are across the Grand Cru villages of Ambonnay, Bouzy and Verzenay with plantings of Pinot Noir, Chardonnay and Meunier. The balance is in the premier cru village of Vrigny and is a planting of Meunier solely for Les Vignes de Vrigny.

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A recent addition to their holding via an inheritance from his wife Yannick, sees them now also holding parcels in the villages of Trigny (in the Massif de Saint-Thierry area just north of Reims) and Bisseuil (near Mareuil-sur-Ay, south of Ambonnay); with these new wines to be released in the next twelve months. The arrival of these new parcels, and subsequent increase in production coincides with the full-time return of the Egly children to work at the Domaine; Charles and Clémence as well as the construction of a new cellar to store some of the extra volume being generated from these new sites. Egly’s approach to his grapes and wine is as natural and as close to organic as possible with the Domaine only making wines from its own vines. The grapes are always harvested at high levels of ripeness and pressed slowly; natural yeasts are used and interestingly, half of the production spends time on lees in oak barrels purchased from Burgundy. Additionally, wines age in bottle for at least three to four years, with a maximum of three grams per litre of dosage across the range. The minimum amount of dosage is added to make the wine ‘shine’; allowing the chalky minerality of the terroir to speak through the wines. All of the champagnes produced by Egly-Ouriet leave a permanent imprint on your sensory memory and have an almost religious following. They are indeed wines first, made with the same attention to detail as the famed wines of neighbouring Burgundy. The elegant, rich yet light taste of Egly’s cuvées make them incredibly versatile with food, pairing beautifully with an array of dishes; any kind of bird, game, pork, veal, charcuterie, most seafood and cheeses.