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Assembled from a base of 2018 harvests, disgorgement date: July 2023.
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It was after the Sec Second World War that the Maison Egly was born when Francis Egly's grandfather started in the wine business with 3 hectares of vines in Grand Cru Ambonnay. By purchase, the descendants Michel and then Francis by marriage to Madame Ouriet will acquire 9 more hectares, including the magnificent parcel of Crayères where the vines are over sixty years old
All in all, the vineyard whose average age of the vines is 40 years covers about ten hectares on the Grands Crus Ambonnay, Bouzy and Verzenay with 2 thirds pinot noir and the rest shared between pinot meunier and chardonnay. The soils are clay-limestone, as in all the remarkable great growths in France and are exposed south-southeast. Everything is in reasoned culture.
Depending on the characteristics of the harvest and the wine, Francis Egly, the current owner varies the proportion of 1 to 5 year old barrels since 1995 in which the wine will age in varying proportions in order to let each terroir express itself rather than follow an invariant recipe. There is no malolactic fermentation since 1999 in order to preserve the freshness of the wine and the disgorgement dates are mentioned on the back labels.
In contrast to Champagne, which sells its bottles younger and younger, Francis Egly, following in the footsteps of his father Michel, is patiently building a treasure trove that allows him to market his Bruts after four years of aging, and his Millésimés beyond six years. Very low production of around 100,000 bottles depending on the year.
The House of Champagne Egly-Ouriet has been located in Ambonnay for four generations. It now comprises 12 hectares of vines around forty years old, 10 in Grand Cru on the communes of Ambonnay, Bouzy and Verzenay, and 2 in Premier Cru on Vrigny, Bisseuil and Trigny.
The cuvée Premier Cru Les Vignes de Bisseuil is the latest creation of the Maison. It comes exclusively from parcels located in this village, with a blend of 70% Chardonnay, 15% Pinot Noir and 15% Meunier, hardly in keeping with Francis Egly's habits, rather faithful to a winemaking approach to Champagne based on Pinot Noir.
Vinification is carried out entirely in barrels, where the wines will stay for 2 years without undergoing malolactic fermentation. They then spend 4 years in bottle in the cellar before disgorging. Dosage is very low, 2g/L.
La robe is a beautiful light gold. The nose is of yellow fruit, apple and pear, punctuated by citrus notes. Then come aromas of pastry, fresh croissant and frangipane. Finally, the bouquet is surprisingly more ethereal, with aromas of flowers, lime blossom, acacia honey, aniseed and hints of almond. The palate is pure, mineral, but also coated with juicy fruit flesh, all in surprising balance. It ends with a long, saline finish.
This cuvée is chalky, vinous, dynamic and airy all at once, revealing the prowess of Francis Egly. Enjoy it as an aperitif, or with trout cannelloni with saffron light cream, or pan-fried goose foie gras.
This is a wine to be savored as an aperitif, or with trout cannelloni with saffron light cream, or pan-fried goose foie gras.
