Egly-Ouriet : Grand Cru Brut Millésimé 2014

Tasting Notes and Serving Suggestions for Egly-Ouriet Grand Cru Brut Millésimé 2014

Tasting

Appearance
The wine shows a pale yellow hue with golden highlights, reflecting the evolution brought by eight years of aging on the lees.

Nose
The nose reveals remarkable complexity, with aromas of pear, mirabelle plum and lemon blossom. Secondary notes of herb butter, fresh bread, almond paste and honey add depth to the bouquet, alongside subtle brioche and toasted nuances.

Palate
The attack is lively and fresh despite the wine’s maturity. The palate unfolds with a satin texture and impressive concentration, revealing flavors of lemon, white pepper and green apple that echo the chalky minerality of Ambonnay’s terroir. The balance between the richness of pinot noir and the refined structure of chardonnay creates a multidimensional experience. The mousse is delicate and perfectly integrated. The finish lingers with notes of lemon zest, aromatic herbs and a hallmark mineral salinity.

Food and Wine Pairings
This exceptional champagne pairs beautifully with delicate fish, noble shellfish and seafood, poultry in cream and mushroom sauce, as well as aged cheeses.

Serving and Cellaring
Grand Cru Brut Millésimé 2014 is ideally enjoyed at a temperature between 8 and 12°C. According to critics, this champagne can be enjoyed now but will continue to evolve favorably until around 2044. An additional three to five years of aging will allow the wine to develop even greater aromatic complexity and textural refinement.

An exceptional champagne from Ambonnay’s Grand Cru terroir

The Estate
Founded in 1945 when Francis Egly’s grandfather acquired three hectares of vines in Ambonnay, the Egly-Ouriet estate grew through marriage to Madame Ouriet, who brought an additional nine hectares, including the legendary Les Crayères vineyard. Francis Egly, representing the fourth generation, took the reins in 1980 and radically transformed the estate by choosing to vinify and market the entirety of the production under the Egly-Ouriet name. A pioneer of the grower-producer movement, he converted the estate to organic and biodynamic viticulture, adopting practices that were then uncommon in Champagne. Today, the estate spans around ten hectares across the Grands Crus of Ambonnay, Bouzy and Verzenay, along with two hectares in Premier Cru in Vrigny. Francis Egly, joined by his daughter Clémence who represents the fifth generation, is recognized as one of Champagne’s most meticulous winegrowers, producing wines of consistent excellence that place Egly-Ouriet at the very top of the region’s quality hierarchy.

The Vineyard
Grand Cru Brut Millésimé 2014 comes exclusively from Ambonnay’s Grand Cru terroirs, a village located on the Montagne de Reims. The plots enjoy optimal south and southeast exposures for pinot noir ripening. Clay-limestone soils rich in chalk give the wine its distinctive minerality and outstanding aging potential. The vines, averaging forty years of age, are farmed according to organic and biodynamic principles. The estate practices regular plowing, a deliberate reduction of yields through green harvesting, and the complete elimination of synthetic chemical products. Mating disruption replaces insecticides, while biodiversity is encouraged between the vine rows.

The Vintage
The 2014 vintage in Champagne proved particularly demanding, shaped by a cool, late-growing season. Many producers struggled to achieve optimal ripeness. Francis Egly navigated these conditions with patience and precision, delaying the harvest to allow the grapes to reach full physiological ripeness. This bold decision proved wise when weather conditions improved in late September, making it possible to pick perfectly ripe fruit despite the challenges of the vintage.

Vinification and Aging
The vinification of Grand Cru Brut Millésimé 2014 follows the rigorous protocols established by Francis Egly. The grapes are gently pressed in specially designed Coquard PAI presses. Fermentation takes place entirely in French oak barrels, around 10% of which are new, using naturally occurring indigenous yeasts. Malolactic fermentation is deliberately avoided to preserve freshness and natural acidity. The wine then undergoes secondary fermentation according to the Champagne method, followed by an extended eight-year aging on fine lees in the estate’s cool cellars. This exceptionally long maturation develops the cuvée’s signature aromatic complexity and silky texture. At disgorgement in July 2023, a minimal dosage of one gram per liter is applied. The wine is neither fined nor filtered, preserving its aromatic and textural integrity.

Grape Varieties
Pinot noir (70%)
Chardonnay (30%)