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Egly-Ouriet, Tradition Grand Cru Brut, NV

If you require more stock than we have available then please email us at hello@cavebristol.co.uk or call 01179232358

Pear, White Flowers, Woody

Champagne / Sparkling White / Pinot Noir, Chardonnay / Sustainable, Organic

Farming

Sustainable/Organic

Producer

Egly-Ouriet

Grape

Pinot Noir/Chardonnay

Wine Type

Sparkling White

Country

France

Region

Champagne

Vintage

NV

Alcohol

12.5%

Size

75cl


* Please note that because there is limited stock of this wine it is not subject to any further discount. 

Egly-Ouriet Grand Cru Brut Tradition 70% Pinot noir, 30% Chardonnay. Aged for 36 months before being released to the market. A remarkably fresh, unfined and unfiltered, deliciously profound wine that is leagues above many other comparable bottles.

Notes on the producer

Francis Egly is the current fourth-generation head of Ambonnay Champagne grower-producer Egly-Ouriet. He took over from his father Michel in 1981, who had prepared the ground well (literally) since he was one of the few growers who refused to use degraded urban waste as fertiliser in the 1970s, a policy which still results in plastic and metals debris being common in many of the vineyards now. The Egly-Ouriet vineyards had never seen inorganic fertiliser or herbicides.

Francis declares himeself as against 'vins stereotypés', believing that his mission is 'to please but also to surprise', and insisting that 'the biggest mistake in Champagne is to go against nature'. With the exception of the Pinot Meunier vines in Vrigny, and the new vineyrad in Bisseuil, the 12 hectare estate is exclusively Grand Cru, stretching across Ambonnay, Bouzy and Verzenay. Pinot Noir is planted on 7 ha, Chardonnay on 2 ha, and the average age of the vines is more than 35 years.

In the cellar, Francis is a great believer in the best technology as well as the best of tradition. His two advanced Coquard presses installed in 2008 allowed him to increase precision in the pressing and obtain greater elegance. The juice from the presses falls onto cooling plates which quickly reduce the temperature to around 10C, so that the fermentations (in barrel) start slowly, giving greater aromatic nuance.

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