Champagne Egly-Ouriet Grand Cru Extra-Brut

Champagne Egly-Ouriet Grand Cru Extra-Brut is a cuvée made from Grand Cru grapes grown on the Montagne de Reims, blended from Pinot Noir and Chardonnay. The winemaking approach focuses on precision and the expression of the terroir. The Extra-Brut style (here 1 g/L) focuses on balance: expression of the base wine, relief of the chalky soils and clear reading of the structure.

Technical characteristics of Champagne

• Appellation: Champagne
• Producer: Egly-Ouriet (Récoltant-Manipulant)
• Classification: Grand Cru
• Origin of grapes: Montagne de Reims Grand Cru
• Grape varieties: Pinot Noir Chardonnay blend
• Vinification: indigenous yeasts, aged in oak barrels
• Clarification: wine advertised as unfiltered
• Ageing on lees: 50 months in the cellar before disgorging
• Dosage: extra-brut champagne 1 g/L
• Volume: 750 mL

Tasting profile (organoleptic characteristics)

The expected characteristics of an Egly-Ouriet Grand Cru are based on a vinous texture, integrated effervescence and a structure supported by the chalky soils of the Montagne de Reims. The Pinot Noir Chardonnay blend gives the wine the following characteristics:

• Nose: ripe stone fruits and citrus fruits, notes of breadcrumbs and sourdough linked to ageing on lees, spicy touches and hints of dried fruit.
• Palate: structured attack, chalky sensation, full texture; the low dosage (1 g/L) promotes a more direct reading of the base wine, with a long and clean finish.
• Development: prolonged ageing ( 50 months in this case) tends to develop tertiary markers (fine brioche, hazelnut, toasted nuances) while retaining a mineral tension.

What sets this cuvée apart

1) An Extra-Brut interpretation of the terroir

The choice of Extra-Brut with 1 g/L limits the impact of dosage and highlights the wine's structure, chalky salinity and aromatic precision. For enthusiasts looking for a champagne with a distinct character, this approach reinforces the transparency of the profile.

2) Wine-oriented vinification and ageing

Vinification in oak barrels and the use of indigenous yeasts contribute to the aromatic complexity and texture. The deliberate absence of filtration (unfiltered champagne) aims to preserve the substance and compounds responsible for the relief on the palate, with a style often described as more structured.

3) A documented batch (base, cellar, disgorging)

The indication of the 2009 harvest base, the cellar time (50 months) and the disgorging in September 2025 provide concrete benchmarks. This information makes it easier to track the champagne over time, particularly for consumers who want to understand the impact of ageing on lees and the date of disgorging.

Pairings and serving contexts (guidelines)

In a Montagne de Reims Grand Cru and Extra-Brut register, the most relevant pairings favour dishes with a clear structure and precise seasoning:

• Seafood: oysters, shellfish, firm-fleshed fish, citrus-based preparations or condiments.
• Poultry and veal: reduced juices, lightly sweetened sauces, mineral garnishes (mushrooms, Jerusalem artichokes, celery).
• Cheeses: hard cheeses, mature Comté, Tomme; avoid very sweet accompaniments.

Serving temperature: aim for around 9–11°C to preserve the tension while allowing the texture to express itself. Opening the bottle a few minutes beforehand can help stabilise the effervescence and broaden the aromatic expression.

Storing Champagne

Store the bottle horizontally, away from light, at a stable temperature. The Grand Cru style and prolonged ageing on lees support its ability to evolve in the cellar; the exact evolution will depend on storage conditions and the desired profile (fresher vs more evolved).