Champagne Egly-Ouriet Les Vignes de Bisseuil

Champagne Egly-Ouriet Les Vignes de Bisseuil: a precise interpretation of a Bisseuil Premier Cru

Champagne Egly-Ouriet Les Vignes de Bisseuil is a Premier Cru cuvée made from vines located in the Bisseuil terroir, a village classified as Premier Cru within the Montagne de Reims. This cuvée offers an interpretation centred on a predominance of Chardonnay, complemented by measured contributions of Pinot Noir and Meunier. The aim is to achieve a clear expression of the soil, the vintage blend and the winemaking choices.

Identified as a blend based on the 2020 harvest, the cuvée is crafted in an Extra-Brut style, with a dosage of 2 g/L, in order to preserve the expression of the terroir and the structure of the wine.

Terroir and blend

Bisseuil Premier Cru is distinguished by predominantly chalky soils, sometimes mixed with light clays, which promote a mineral structure and a sensation of relief on the palate. In Egly-Ouriet Les Vignes de Bisseuil Premier Cru, Chardonnay occupies a majority position (often around 70%), while Pinot Noir and Meunier bring nuance, substance and aromatic continuity.

• Chardonnay dominates: structure, length, chalky expression.
• Pinot Noir: mouthfeel, density, structure.
• Meunier: aromatic binding, suppleness, dynamism.

Vinification and ageing: indigenous yeasts, barrels and unfiltered wine

Vinification is carried out with indigenous yeasts and oak barrels, an approach that favours complexity of texture and natural stability in the wine. The champagne is advertised as unfiltered, which implies a demanding technical approach, focused on the quality of the raw material, precision in racking and control of ageing.

Ageing is prolonged on lees, with a clear ageing benchmark of 48 months on lees before disgorging. The indicated disgorgingdate (July 2025) allows us to identify a profile that has already been refined by time, while remaining in a phase where the tension and aromatic definition remain clear.

Tasting profile: sensory benchmarks

Colour

The colour is generally light yellow with golden highlights. The effervescence is fine and regular, consistent with prolonged ageing.

Champagne nose

The nose may lean towards aromatic families of white-fleshed fruits (apple, pear), citrus fruits (zest, lemon) and notes from ageing (almond, brioche, toasted nuances). The whole is guided by a fresh line and an expression of the soil.

Palate

The palate reveals a straightforward structure, structuring acidity and a mineral texture. The choice of Champagne Extra-Brut 2 g/L contributes to a refined interpretation, with a persistent finish and a chalky/saline sensation depending on the batch and serving conditions.

Technical characteristics

• Appellation: Champagne Premier Cru
• Cuvée: Les Vignes de Bisseuil
• Producer: Egly-Ouriet (Ambonnay, France)
• Terroir: Bisseuil Premier Cru
• Blend: predominantly Chardonnay, complemented by Pinot Noir and Meunier
• Vinification: indigenous yeasts, in oak barrels, unfiltered wine
• Ageing: 48 months on lees
• Dosage: Extra-Brut – 2 g/L
• Volume: 75 cl

Serving, storage and serving conditions

For an accurate reading of the wine, serving between 9 and 11°C is often appropriate. Serving in a tulip glass enhances the perception of aromas and texture. Depending on storage conditions (stable temperature, darkness, absence of vibrations), the cuvée can evolve favourably in the cellar, with a gradual increase in complexity of the ageing notes and greater integration of the effervescence.

This champagne can be considered for pairings where structure and tension are sought after: firm-fleshed fish, shellfish, poultry with gravy, or mild soft cheeses. The aim is to stick to straightforward dishes in order to preserve the aromatic precision and mineral structure.

Why choose this cuvée?

• Terroir expression: focus on Bisseuil Premier Cru, with a predominance of Chardonnay.
• Vinification approach: indigenous yeasts, oak barrels, unfiltered wine.
• Long ageing: a clear benchmark of 48 months on lees before disgorging.
• Extra-Brut style: dosage of 2 g/L for a clean and structured profile.