First Press, Long Lees Ageing
Egly-Ouriet is a fourth-generation family grower in Ambonnay, where Francis Egly works with old-vine material and Pinot Noir-dominant Grand Cru Champagne. Its importer's production account emphasizes reduced yields, gentle pressing and only the first pressing of the grapes.
Time as a cellar choice
Most wines spend at least 48 months on the lees, according to the importer, with some cuvées aged considerably longer. The range includes Grand Cru Extra Brut, VP Grand Cru and Les Crayères Vieilles Vignes Blanc de Noirs. Les Vignes de Vrigny and Les Vignes de Bisseuil give Premier Cru site comparisons, while Ambonnay Rouge shows the estate's still Pinot Noir work.
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Farming terms precisely
The importer labels the estate practicing organic and describes ploughing and lower yields. That is a description of method, not proof of organic certification. The estate does not advertise a regular public tour schedule; its wines and release information give the clearest account of its work.
Questions
Frequently asked
What is a good Egly-Ouriet starting point?
The Grand Cru Extra Brut is the importer-listed core bottling; Les Vignes de Vrigny and Les Vignes de Bisseuil offer Premier Cru comparisons.
Who makes Egly-Ouriet?
Francis Egly leads the fourth-generation family grower-producer in Ambonnay.
Can I visit Egly-Ouriet?
The estate does not advertise a regular public tour or tasting schedule. Contact it directly before planning a visit.
The field
How it compares
| Place | Notes | Awards |
|---|---|---|
| Egly-Ouriet | Ambonnay, $$$ | · |
| Champagne Éric Rodez | Ambonnay | · |
| Champagne H. Billiot Fils | Ambonnay | · |
| Champagne Marguet Père & Fils | Ambonnay | · |
| Champagne Soutiran | Ambonnay | · |
| Domaine Hubert Lamy | Saint-Aubin | · |
| Klein Constantia | Constantia | 50 Best |
Similar places
The Sunday email
Read about the people behind wineries like Egly-Ouriet in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.