Champagne Egly-Ouriet Grand Cru VP Extra Brut

Champagne Egly-Ouriet Grand Cru VP Extra Brut: a precise interpretation of prolonged ageing

Champagne Egly-Ouriet Grand Cru VP Extra Brut belongs to the family of cuvées known as "V.P." for Vieillissement Prolongé(extended ageing). This designation refers to a clear technical approach: allowing the wine to gain definition and aromatic density through extended ageing on the lees before disgorging. The cuvée is made from grapes grown on Grand Cru vineyards in the Montagne de Reims, a terroir renowned for its chalky soils and its ability to produce structured, long-lasting wines.

In this version, the blend is based on the 2017 harvest and boasts an Extra-Brut profile with a measured dosage. The desired result is a balance oriented towards precision: expression of the fruit, clarity of the terroir and structure on the palate, without an overload of expedition sugar.

Technical characteristics

• Appellation: Champagne Grand Cru
• Cuvée: Grand Cru V.P. Extra Brut (Vieillissement Prolongé)
• Blend: Pinot Noir & Chardonnay (often reported as ~70% Pinot Noir / ~30% Chardonnay)
• Time spent in the cellar: 84 months
• Dosage: 2 g/L (Extra-Brut)
• Volume: 750 mL
• Allergens: contains sulphites

Terroir and raw materials

The Egly-Ouriet style is closely associated with the Montagne de Reims, with a historic presence in Ambonnay. Several specialist publications place the sourcing of this cuvée in a core of Grand Cru villages (Ambonnay, Bouzy, Verzenay). This area combines structuring chalk, often high natural maturity and a wine architecture that stands up well to ageing and time.

In terms of grape varieties, Pinot Noir generally provides structure and depth, while Chardonnay contributes tension, verticality and a more mineral character. This blending logic explains the aromatic consistency sought in a cuvée designed to express itself after long ageing.

Vinification and ageing: what "V.P." means

The Egly-Ouriet VP Vieillissement Prolongé label is not simply a marketing ploy: it describes a wine-making strategy. The estate is regularly presented as practising vinification in oak barrels, with fermentation carried out using indigenous yeasts, and wines bottled without fining or filtration. In this context, time becomes a major factor: the wine gains in integration, the bubbles become more refined, and the balance shifts towards more complex notes (spices, toasted notes, dried fruit depending on the year and the batch).

The ageing process is explicit on this bottle: 84 months in the cellar before disgorging. On this scale, yeast autolysis plays a key role in the texture and persistence. The choice of a dosage of 2 g/L ( Extra-Brut category) is intended to preserve the wine's clarity, without artificially rounding off the edges.

Tasting profile (descriptive benchmarks)

Colour

Pale gold to deep gold depending on development, with fine, regular effervescence typical of prolonged ageing on slats.

Nose

Frequently oriented towards ripe citrus fruits and apple, followed by markers of ageing and time: dried fruit, toasted nuances, sweet spices, sometimes a touch of smoke. The whole expresses itself with a progressive rather than immediate depth.

Palate

Structured attack, taut texture supported by integrated acidity. Long ageing on lees contributes to a creamy texture and a persistent finish, while the Extra-Brut format emphasises precision and length.

Food and wine pairings (gastronomic approach)

Champagne Egly-Ouriet Grand Cru VP Extra Brut is particularly well suited to dishes where structure and aromatic complexity are desirable. Pairing suggestions:

• Noble fish (turbot, sea bass) with a short sauce or reduction
• Shellfish (lobster, langoustine) with lemon butter or emulsion
• Roast poultry, reduced gravy, mushroom garnish
• Hard cheeses (mature Comté, Tomme) in controlled portions

Why choose this cuvée?

• Documentedextended ageing (84 months): direct impact on the fineness of the bubbles and complexity
• Grand Cru from Montagne de Reims: a solid base for a structured champagne
• Dosage 2 g/L: clearer reading of the wine, consistent with an Extra-Brut signature
• Vinification methods often described as demanding (barrels, indigenous yeasts, no filtration), promoting precise expression

Practical advice: serving and storage

• Serving temperature: 9–11°C to preserve tension while allowing the ageing notes to express themselves
• Glass: a wine glass (tulip type) is recommended for a complete aromatic reading
• Storage: store bottles horizontally, away from light, in a cool, stable place
• Aeration: opening a few minutes before serving can help release the aromas in a cuvée that has been aged for a long time