Egly-Ouriet Brut Grand Cru Champagne - The Grape Tray
Egly-Ouriet Brut Grand Cru Champagne
SKU: 2870

Egly-Ouriet Brut Grand Cru Champagne

  • wa93
  • js93
  • ws91


Available for:
Category Sparkling Wine
Region France, Champagne, Ambonnay
Brand Egly-Ouriet
Alcohol/vol 12.5%

Winery Notes:

A selection of older-vine fruit, 70% Pinot Noir and 30% Chardonnay, from the villages of Ambonnay, Verzenay and Bouzy, aged for at least three years in bottle. Red berries, blood orange, incense, blond toast.

Wine Advocate
  • wa93

With this release, based on the 2014 vintage and disgorged in June-July 2019, what was formerly Egly's Brut "Tradition" becomes simply his NV Brut Grand Cru, a simplification that paves the way for several new cuvées from this reference-point grower that I'll be reporting about in due course. Changes in nomenclature aside, the wine in the bottle has never been better, and the latest release soars from the glass with an expressive bouquet of golden orchard fruit, honeycomb, citrus zest and freshly baked bread. On the palate, it's full-bodied, deep and layered, with real concentration and intensity, built around racy acids and chalky dry extract. The finish is long and lingering.

William Kelley, April 30, 2020
James Suckling
  • js93

Disgorged in January 2015, this has a majestic, commanding and rich nose. Aromas of spiced blood orange, grilled nuts and honey all make for a complex and engaging proposition; there's a toffee and brul‚e-like layer too, with baked apples and spice. The palate's bold, powerful and makes a grand statement of black grape depth. Flavorsome blueberry, cherry and peach pastry notes run long amid smooth-honed phenolics. Drink now or up to five years if you prefer to embrace more richness.

July 10, 2015
Wine Spectator
  • ws91

This balanced version is lightly honeyed and juicy, with a lacy mousse and flavors of toast, crushed black currant and candied ginger. Offers a clean-cut, chalk-tinged finish. Disgorged November 2015. Drink now through 2019. 300 cases imported.

Alison Napjus, October 31, 2016