Champagne Egly-Ouriet Les Crayères Blanc de Noirs

Champagne Egly-Ouriet Les Crayères Blanc de Noirs: a precise interpretation of an Ambonnay Grand Cru

Champagne Egly-Ouriet Les Crayères Blanc de Noirs is a cuvée focused on expressing the terroir of a Grand Cru from the Montagne de Reims, in Ambonnay. It comes from the Les Crayères vineyard, made from 100% Pinot Noir grapes grown on old vines. The aim is to reproduce, with minimal intervention, a structured texture, chalky tension and depth resulting from prolonged ageing.

Origin & plot: Les Crayères, Ambonnay Grand Cru

The cuvée comes from a specific plot, Les Crayères, located in Ambonnay (Grand Cru). The Pinot Noir vines were planted in 1946 and 1947, which places the cuvée in the "old vines" category: deep roots, naturally limited yields and a more concentrated wine profile. In this area, the presence of chalk at depth contributes to a sensation of straightness and a mineral persistence that characterises the style.

Production: indigenous yeasts, barrels, long ageing

Vinification is carried out with indigenous yeasts and oak barrels, seeking a gradual integration of structure and a clear expression of Pinot Noir. The available technical data sheets indicate that malolactic fermentation is blocked in order to preserve a firmer acidity and the clarity of the terroir. The wine is advertised as unfiltered and benefits from an extended cellar ageing period before disgorging.

Ageing on lees is a key factor: 72 months in the cellar. This length of time promotes a more settled bubble, a more structured texture, and autolysis markers (notes reminiscent of baking and dried fruit) that develop without masking the chalky texture of Ambonnay.

Technical details

• Appellation/origin: Champagne – Ambonnay Grand Cru
• Grape variety: 100% Pinot Noir (Blanc de Noirs)
• Plot: Les Crayères – old vines (planted in 1946–1947)
• Vinification: indigenous yeasts, oak barrels, unfiltered wine
• Ageing: 72 months in the cellar on lees
• Dosage: Extra-Brut – 1 g/L
• Volume: 75 cl

Tasting profile: structure, tension and precision

In the glass, a Blanc de Noirs Grand Cru of this type generally expresses itself with more assertive substance than blends dominated by Chardonnay: Pinot Noir brings depth, breadth and a structure that allows for a more "wine-like" interpretation of the champagne. Long ageing on lees contributes to a creamier texture and nuances of dried fruit, almond and toasted notes, while the chalky base of Ambonnay maintains a sense of integrity.

The choice of a dosage of 1 g/L places the cuvée in a very low dosage range: the balance is built on the maturity of the harvest and the ageing process, without seeking to round out the wine with liqueur. This is of particular interest to enthusiasts who wish to compare the impact of terroir and cellar choices on an extra-brut champagne.

Food pairings

Due to its structure and low dosage, this Blanc de Noirs Champagne is often served with food. It can accompany dishes where texture and depth are paramount: roast poultry, firm-fleshed fish, reduction-based sauces, mushrooms, or dishes with grilled notes. The aim is to seek continuity of structure rather than aromatic contrast.

Serving & storage

• Recommended serving temperature: 10–12°C (to bring out the texture and depth)
• Glass: a wine glass (rather than a narrow flute) can help to appreciate the complexity
• Storage: store horizontally, away from light, at around 10–12°C, without rapid temperature fluctuations