Egly-Ouriet Champagne Grand Cru Extra Brut Millésimé, 2008

Egly-Ouriet Champagne Grand Cru Extra Brut Millésimé, 2008

Regular price $1,350.00

Expertly crafted from a blend of 70% Pinot Noir and 30% Chardonnay, this Egly-Ouriet Champagne Grand Cru Extra Brut Millésimé, 2008 is made from organic grapes sourced from very old vines in Ambonnay. Fermented and aged on the lees for 96 months, the indigenous yeast and low dosage of 2g/L result in a pure, unfiltered expression of terroir. Pair with a special occasion. (VERY suitable for aging in the Cellar!)

  • Dry
  • Medium Bodied
  • Organic
  • High Acid
  • Fruit Forward
  • Creamy

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  • West Hartford

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PAIRS well WITH

  • Dessert
  • Soft Cheese
  • Grains & Pasta & Rice

Details

From our Importer: Practicing organic
70% Pinot Noir, 30% Chardonnay
From old vines in Ambonnay
Indigenous yeast
No malo
Fermented and aged in barrel (10% new)
Aged 96 months on the lees
Dosage: 2g/L
Unfined and unfiltered

“No winemaker in Champagne is more precise or meticulous, from vineyard to cellar.”-Willaim Kelley, Wine Advocate

“Make no mistake about it, [Egly-Ouriet] is at the very top of the pecking order in Champagne today.” -Antonio Galloni

Francis Egly is the fourth generation of the Egly family to make wines from their exceptionally located, old vine vineyards in the Grand Cru village of Ambonnay (home to some of the greatest Pinot Noir that can be found in all of Champagne), where he is considered the finest grower. Francis took over from his father Michel in 1980, with the intent and commitment to take these already revered Pinot Noir dominant Champagnes to the absolute apex of quality. He began using organic methods in the vineyards, with regular ploughing, and reduced yields. Once the grapes enter his cellar, Francis makes sure to only allow for the gentlest possible extraction, of which he only keeps the purest first pressing (known as the cuvée). Francis believes deeply that complexity and structure comes not only from perfect fruit, but also from extended lees aging. This belief is felt throughout his lineup, with most of his wines undergoing a minimum of 48 months on the lees with some cuvees being aged for 100+ months! All of this meticulous work in both vineyard and cellar has led to his standing by both his peers, critics and Champagne lovers across the world as one of the greatest growers in all of France.

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