Egly Ouriet, Brut Grand Cru, NV

Terroir / Villages
Sourced primarily from Ambonnay (~70%), with the remaining balance from Bouzy and Verzenay (and occasionally Verzy).

Soil Type: Chalky clay-limestone.

Blend: Typically 70% Pinot Noir and 30% Chardonnay (sourced from vines averaging 40+ years of age).

Viticulture: Organic-leaning / Sustainable; no chemical insecticides or herbicides used, with regular soil tilling.

Vinification:Fermented entirely using spontaneous indigenous yeasts.100% barrel-fermented and aged in French oak casks (used burgundy barrels).Bottled unfiltered and unfined.

Aging on Lees: Minimum of 48 to 52 months sur lattes before disgorgement.

Dosage: Very low, typically 1 to 3 g/L (Extra Brut levels).

Eye
Deep golden hue with amber reflections and an exceptionally fine, persistent mousse.
Nose
Highly complex and expressive. Opens with ripe red berries (wild raspberry, cherry), yellow orchard fruit (peaches, quinces), warm brioche, toasted hazelnuts, and honeyed citrus zest, rounded by subtle, well-integrated wood smoke and oak tannins.
Palate
Vinous, full-bodied, and deeply concentrated. The palate displays the signature weight and power of Ambonnay Pinot Noir balanced by taut, precise chalky acidity. Notes of baked pear, candied lemon, toasted grain, and crushed stone build across the mid-palate. Exceptionally long finish, dry, and structured, ending with a distinctive saline, mineral drive and lingering hints of candied peel and roasted nuts.

Service and Pairing
Serve at 10-12ºC
Let it breath for 15 to 30min.

Roasted poultry or pork with morel mushroom sauce
Veal cutlets or dry-aged beef
Salmon tartare, seared scallops, or oysters
Aged Comté or warm gougères