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 12 hectares across the Grand Cru villages of Ambonnay, Bouzy, Verzenay (planted to 70% pinot noir and 30% chardonnay) and Vrigny (a premier cru planting of meunier vines).
A recent addition to their holding via an inheritance from his wife Yannick, sees them now also holding parcels in the villages of Trigny and Bisseuil; with wines to be released in 2020. 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.
Egly’s approach to his grapes and wine is as natural and as close to organic as possible. 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 are perfect with winter seasonal foods and menus.