Egly-Ouriet | Tradition Brut Grand Cru - NV

Crushed almonds over a peach tart and a touch of cherry juice show in the wine's complex perfumes. Fresh ginger and lemon zest are lively on the palate, with savory notes of lemon butter and toast adding complexity and depth.

Reviews:

• Wine Spectator: Chiseled acidity provides firm definition for this chalky Champagne, though it's swathed on the palate by a creamy range of flavors, including passion fruit coulis, toasted almond, blood orange sorbet and lime blossom. A streak of salinity races on the finish.

• Wine Advocate: Opening in the glass with aromas of warm bread, fresh peach, green apples and dried white flowers, it's medium to full-bodied, elegantly textural and layered, with refined structuring extract, a bright spine of acidity and excellent concentration, concluding with a long and precise finish.

Producer Information

Egly-Ouriet is a prominent Champagne producer (récoltant-manipulant), located at Ambonnay in the Montagne de Reims. It has attained something of a cult status for its richly colored, textured wines, and is a favorite of notable American wine critic Robert Parker. Pinot Noir plays the starring role in Egly-Ouriet's wines, and the flagship is the Blanc de Noir Vieilles Vignes Brut Grand Cru Ambonnay. The standard Tradition Brut Grand Cru and the Brut Grand Cru Vintage both have 70-percent Pinot Noir and 30-percent Chardonnay, while the Rosé Grand Cru has a dash of Coteaux Champenois rouge added. Egly-Ouriet's range also includes the Brut Les Vignes de Vrigny Premier Cru cuvee made entirely from Pinot Meunier, and the Ambonnay Rouge, a still red wine which is reasonably unusual in Champagne. Established in 1930, Egly-Ouriet now has nine hectares (22 ac) of vineyards which are mostly Grand Cru plots in Ambonnay, Bouzy and Verzenay, and mostly planted to Pinot Noir with a small amount of Chardonnay. The exception is a plot of old-vine Pinot Meunier at Vrigny. In the winery, Egly-Ouriet are particularly patient with all cuvées aged on lees in bottle following the second fermentation for a minimum of 36 months before disgorgement.

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