|Grapes||Pinot Noir, Chardonnay|
|Origin||France, Non Vintage|
The wine is fermented using natural yeast and aged on the lees for a year so that the wines clarify slowly, before they are bottled without fining or filtering. The cuvée (70% Pinot Noir and 30% Chardonnay) is a rich, full-bodied wine with evolved flavours this is immensely satisfying, while still fresh and beautifully balanced.
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Tasty execution of this grower's Pinot Noir and Chardonnay Grand Cru fizz, with the gentle shortbread nose supplemented by the seduction of baked apples. Clean, sour and citrussy on the palate with bouncy bubbles and a subtle praline finish to lend it weight and distinction.
92/100 www.thewinegang.com (Oct 2015)
Aromas of spiced blood orange, grilled nuts and honey all make for a complex and engaging proposition; there's a toffee and brulée-like layer too, with baked apples and spice. The palate's bold, powerful and makes a grand statement of black grape depth. Flavorsome blueberry, cherry and peach pastry notes run long amid smooth-honed phenolics. Drink now or up to five years if you prefer to embrace more richness.
93 James Suckling, www.jamessuckling.com (Jul 2015)
The NV Brut Grand Cru Tradition is super-expressive. A wine of texture and harmony, the Tradition impresses for its exceptional balance and seamless, inviting personality. Although most of the fruit is Pinot from Ambonnay and Bouzy, the flavors are bright, precise and beautifully lifted in the glass. Chalky notes support the striking finish in this deceptively structured, tightly wound Champagne from Egly-Ouriet. The Tradition spent a full 48 months on the lees and was disgorged in July 2013.
92/100 Antonio Galloni, www.vinous.com (Nov 2014)
The NV Grand Cru exhibits superb, rich, full-bodied flavours with honeyed apple notes, wonderful effervescence and freshness. This offering is not an aperitif-styled Champagne. It is meant to be drunk with food.
92/100 Robert Parker, The Wine Advocate, www.eRobertParker.com
Pale gold. Ripe pear, melon, peach pit and honeysuckle aromas, with a gentle mineral accent. Subtle notes of lees and marzipan complement fresh pear and white peach flavors. A nicely focused, midweight Champagne with a bright citrus peel element carrying through the finish. Vibrant and refined.
90/100 Josh Raynolds, Stephen Tanzer's International Wine Cellar
Divinely rich: honey, hazlenuts and macaroons with redcurrants. 'The Wine Detective: Turning over a new leaf-Go Green!'
(disgorged October 2006) Light yellow. Ripe peach and yellow plum on the nose, with a suave toasted hazelnut quality adding interest. Vibrant yellow fruit flavors are impressively fresh, showing impressive depth and chewy texture. This seems more energetic than many past bottlings from this producer, with striking clarity and great finishing persistence.
91/100 Josh Raynolds, Stephen Tanzer's International Wine Cellar
Marvellous old-fashioned stuff. Don't waste this on some thirsty dude you've just met in a bar. Keep it for friends trusted and true, because it's quite an experience. Champagne gets it's sparkle from a second fermentation in the bottle. The yeast sediment is usaully removed after a year or two, at most, but this bubbly stayed sitting on that tasty, creamy yeast for 38 months and given that the grapes come from the powerhouse village of Ambonnay, the result is an austere and impressive mouthful of apple flesh, brown and slightly bruised, rice-crispies cereal softness and a gaunt, shining, hazelnut husk dryness. 250 best Wines, Wine Buying Guide 2009.
Quite evolved and full on the nose. Lovely delicate mousse - not very explosive, just gentle. Pure and very long. Serious wine rather than simple champagne. 12.5%
18/20 Jancis Robinson MW OBE - www.JancisRobinson.com
Very grown-up, with buttery richness intermingling with aromas of nuts and toasted almonds. There's a lovely weight to the fruit on the palate and a creamy gutsiness to it as well. Dry and pure. '50 festive favourites'.
This wine was disgorged in November 2009 and has an attractive caramel edge, but really is all about freshness with bruised apple and nettle notes. The palate is nimble and crisp, with fantastic clarity and length, pushing the wine through to a wonderfully fruity but precise finish. What a joy to behold (and drink!) and will cellar well.
Very fine Pinot Noir-based Champagne from the Grand Cru village of Ambonnay. Ripe, perfumy, red fruit flavours and a full, textured palate stretching out to a long finish. Tremendous fruit, precision and clarity.
42 months on the lees and then disgorged January 2011. A bit of apple peel. Very ‘natural’. Very pure and unadorned. All top Montagne de Reims villages. Extreme champagne. Very dry finish. Lots of potential.
17/100 Jancis Robinson MW OBE - www.JancisRobinson.com
The Brut Tradition Grand Cru is sourced from… three… grand cru villages (Bouzy, Ambonnay and Verzenay), and is therefore unsurprisingly dominated by Pinot Noir, which makes up 70% of the blend, the remaining 30% being Chardonnay. The house style is influenced by the use of oak for the first fermentation for at least some (but not all) of the wines, and a relatively low dosage typically less than 5 g/l.
Although non-vintage wines can confuse communication with the consumer, this is avoided by Francis who states not only the date of disgorgement on the back label but also the length of time the wine was age on the lees (here, a magnificent 46 months). Nevertheless, in the glass the Egly-Ouriet Brut Tradition Grand Cru displays its youth as it foams wildly in the glass, but it soon settles down to display a calm but plentiful bead, with moderately fine bubbles. The nose is simply charming, open and accessible; it actually starts off with some notes of baked apples and feels slightly oxidative, but after about ten minutes these aromas have given way to scents of brioche and toast, with a cashew nut backdrop, and cleaner notes of fresh-cut green apple. It is classically Pinot Noir in style, and it promises much. It has a very harmonious start on the palate, showing good weight and a very creamy, pleasing, harmonious middle, with good support from the acids and mousse. It feels ripe, slightly exotic, but dry and precise. It might not have such a long finish, but it feels very composed. Overall this is a very smart Champagne which should be very popular with all.
16.5 Chris Kissack, www.thewinedoctor.com
Egly-Ouriet: Full Wine List and Profile
Francis Egly is the current fourth-generation head of Ambonnay Champagne grower-producer Egly-Ouriet. He is against 'vins stereotypés', believing that his mission is 'to please but also to surprise', and insisting that 'the biggest mistake in Champagne is to go against nature'. With the exception of the Pinot Meunier vines in Vrigny, the 9 hectare estate is exclusively Grand Cru, stretching across Ambonnay, Bouzy and Verzenay. Pinot Noir is planted on 7 ha, Chardonnay on 2 ha, and the average age of the vines is more than 35 years. The exposure of many of the vines is south or south east, which gives exceptional ripeness, while the poverty of the shallow and chalky subsoil give a strong mineral streak. The already high natural ripeness levels are raised higher still by the green-harvesting. Egly is adamant that acidity is not fundamental, and almost always sufficient, while bitterness is always fatal. An advocate of 'lutte raisonée' he avoids all insecticides, uses only organic fertilisers and continues to plough as his predecessors have always done.
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