Egly-Ouriet : Grand Cru Brut Millésimé 2013

Tasting characteristics and advice for the Grand Cru Brut Millésimé 2013 from Egly-Ouriet

Tasting

Appearance

The color reveals a bright golden-yellow hue with luminous highlights. The mousse is marked by a fine, persistent effervescence, with delicate bubbles that reflect the extended aging on lees.

Nose

The nose reveals remarkable aromatic complexity. It opens with notes of Anjou pear, crisp yellow apple, and freshly baked bread, alongside hints of light honey and fresh mint. With aeration, the bouquet evolves toward aromas of candied citrus, quince, and dried fruits, enriched by subtle nuances of sweet spices and bread crust. The terroir’s mineral expression comes through in distinctive iodine and saline notes.

Palate

On the palate, this champagne stands out for its generous structure and enveloping character. The palate reveals remarkable concentration and a natural balance between precision and sensuality. Lively acidity gives the whole structure, while a delicate, persistent mousse enlivens the tasting. Flavors of plum and kirsch mingle with notes of ginger, spice, and dried flowers. Extended aging brings touches of toast, anise, and wax that deepen the wine’s fruity core. Chalky minerality carries through to the finish, accompanied by notes of toasted almonds and honey. The finish is long and penetrating, with a linear precision that lingers.

Food and wine pairings

The Grand Cru Brut Millésimé 2013 pairs perfectly with shellfish and crab. Its minerality and vibrancy also make it an ideal match for caviar served with blinis and crème fraîche. This champagne also elegantly accompanies delicate fish, seafood, poultry, and aged cheeses.

Serving and cellaring

It is recommended to serve the Grand Cru Brut Millésimé 2013 at a temperature between 8 and 10°C to fully appreciate all of its aromatic nuances.

An Ambonnay champagne combining power and complexity

The estate

Founded in 1945, the Egly-Ouriet estate has, over the vintages, become one of the region’s most prestigious Champagne houses. Francis Egly, representing the fourth generation, took over the estate in 1982 and transformed the family approach by deciding to vinify the entire production under the Egly-Ouriet name. Today, the estate spans around 20 hectares of Grand Cru and Premier Cru vineyards located mainly in Ambonnay, Bouzy, and Verzenay on the Montagne de Reims, as well as in Vrigny. Francis Egly, recognized as one of Champagne’s most meticulous winegrowers, has placed the house at the top of the producer-grower hierarchy thanks to his commitment to biodynamic viticulture, controlled yields, and extended aging on lees. His children, Clémence and Charles, are now actively involved in the estate’s work, ensuring the continuity of this philosophy of excellence.

The vineyard

The Grand Cru Brut Millésimé 2013 comes exclusively from the Grand Cru vineyards of Ambonnay on the Montagne de Reims in Champagne. The plots benefit from optimal south or southeast exposures and rest on soils rich in limestone and chalk, which give the wines their distinctive minerality and saline character. The vines, averaging 40 years of age, are farmed according to certified biodynamic principles. The estate carries out regular plowing, applies only organic compost, performs systematic green harvesting, and harvests late to obtain perfectly ripe grapes. This demanding approach requires twice as much labor as conventional viticulture but ensures the terroir is expressed at its fullest.

The vintage

The 2013 vintage in Champagne proved exceptional despite challenging growing conditions. After a cool, rainy spring that delayed flowering until June or even early July, the season saw episodes of coulure and millerandage. The harvest, among the latest in 22 years, began in late September in some areas and continued into October. Despite some localized rain and hail in September, ripening progressed favorably in the cool temperatures of autumn. The most successful areas were the southern Côte des Blancs and the south-facing slopes of the Grande Vallée and southern Montagne de Reims, from Aÿ to Bouzy and Ambonnay. The 2013 vintage produced elegant, introverted, and slender champagnes, favoring finesse over power. The wines are characterized by their purity, transparency of expression, and sound acidic backbone, revealing the terroir with clarity and precision.

Vinification and aging

The grapes for the Grand Cru Brut Millésimé 2013 are harvested by hand and then carefully sorted. Pressing is gentle, and only the cuvée—the purest first-press juice—is used. Fermentation takes place with indigenous yeasts, partly in French oak barrels from Burgundy cooper Dominique Laurent and partly in stainless-steel tanks, with around 10 % new oak. Malolactic fermentation is selectively blocked to preserve the chalky minerality and precision of the wine. The champagne then benefits from extended aging on lees of six to eight years in bottle before disgorgement, well beyond the appellation’s standards. This exceptional maturation allows for the development of remarkable complexity and the perfect integration of the mousse. After disgorgement, a minimal dosage of 2 grams per liter is added. The wine is bottled without filtration or fining to preserve the full expression of its character.

Grape varieties

Pinot noir (70 %)
Chardonnay (30 %)