Average rating 4.9/5 stars across all Google and external reviews
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Bought directly from Egly's UK agent, the bottles are stored in bond at London City Bond Eton Park, in ideal conditions at a constant 13°C. For same-day deliveries, small quantities are kept in our office cellar, where the temperature is maintained between 11–13°C. We source all our bottles directly from the Maison or their official UK office, eliminating the risk of poor storage. This is crucial, as champagne quality is highly sensitive to heat: temperatures above 18°C accelerate maturity significantly, which compromises quality.
Champagne Egly-Ouriet is renowned for its commitment to traditional, meticulous winemaking practices. Founded in 1930, the estate has evolved into a cult Champagne producer, beloved by connoisseurs around the world, and is now considered one of the finest grower Champagnes. With a focus on single-vineyard, vintage Champagne, Egly-Ouriet emphasizes the expression of terroir, highlighting the unique character of each vineyard parcel. The estate spans 21 hectares, farmed organically or biodynamically, with 10 hectares in the Grand Cru villages of Ambonnay 8 ha, Bouzy 0.3 ha, and Verzenay 1.7 ha. In Premier Cru villages; Vrigny 2 ha, Bisseuil 1.3 ha and recent expansion into Trigny 7.75 ha.
In 1982, Francis Egly took the helm of the family business, returning it to 100% estate bottling and driving the brand to new heights. In 2008, he further enhanced quality by installing two Coquard presses, allowing for better control over juice extraction. The juice is then fermented in mostly older oak barrels, the malolactic fermentation is typically suppressed and the wine spends extended time resting on the lees before blending.
Today, his children, Clémence and Charles, play key roles in the business—Clémence oversees exports, while Charles manages the vineyards, ensuring the continued legacy of excellence and innovation at Champagne Egly-Ouriet.
VP stands for "Vieillissement Prolongé" prolonged aging and the vines are between 40 and 60 years of age.
Weather: The 2016 vintage was not without its challenges. There was frost in late spring and very low temperatures in the vineyards, followed by a wet May, June and July, which increased the threat of disease. Thankfully August was warm and dry, which saved the crop, and harvest began on schedule in September. Fruit-forward, lush wines with vibrant acidity.
Technical Information:
Vineyards: 100% Grand Cru | 90% Ambonnay, 10% Bouzy & Verzenay
Grape Varieties: 70% Pinot Noir & 30% Chardonnay
Base vintage: 2016
Reserve Wines: 30% 2015 & 20% 2014
Disgorged: July 2024
Lees Ageing: 7 Years
Dosage: 1 g/l
Drink: Now to 2034
Tasting Note:Taut, complex nose of pear, apple and toast with marzipan and some linear citrus fruits. Great precision with concentrated citrus notes, a hint of cherry, and lovely focus. Finishes slightly salty, with great harmony. - Tasted by Jamie Goode
The history of Champagne Egly-Ouriet dates back to the late 18th century when the Egly family began cultivating vineyards in the Montagne de Reims region, known for its prime Champagne terroir. However, in the 20th century, the estate gained recognition under the leadership of Francis Egly, who took over the family business in the 1980s.
Champagne Egly-Ouriet is known for its dedication to traditional and meticulous winemaking methods. They focus on producing single-vineyard, vintage Champagnes, emphasising terroir expression and each vineyard parcel’s unique characteristics. The estate owns and manages vineyards in some of the most prestigious areas of Champagne, including Ambonnay, Bouzy, Verzenay, and others. These Grand Cru and Premier Cru vineyards are known for their high-quality Pinot Noir and Chardonnay grapes, the primary varieties used in Champagne production.
Champagne Egly-Ouriet has embraced biodynamic farming practices, prioritising organic and sustainable agriculture. These practices aim to enhance the overall health of the vineyards, improve grape quality, and reflect the unique terroir in the final wines. The winery follows a minimalist approach in the cellar, using natural yeasts for fermentation and avoiding excessive manipulation of the wines. This approach allows the grapes’ natural characteristics to shine through in the final Champagne.
Cellar Master: Francis Egly
Winery Location: Ambonnay | Champagne, France
Champagne Region: Montagne de Reims
Annual Production (bottles): 100,000
Expert Reviews
96/100
Antonio Galloni
“The (2016) Extra Brut V.P. Grand Cru (Vieillissement Prolongé) is exquisite. A classic Egly-Ouriet Champagne, the 2016 release of the V.P. captures a gorgeous combination of texture built through long aging of 84 months on the lees with the vibrant style the house favors today. Dried pear, crushed flowers, mint, chamomile and light pastry notes all take shape with a bit of aeration. Time in the glass further amplifies the wine’s considerable textural presence. Dosage of 1 gram per liter works so well here. As always, the V.P. is a blend of Pinot Noir from sites in Ambonnay, Bouzy and Verzenay. Dosage is 1 gram per liter. Disgorged: July 2024.”
96/100
Jamie Goode
“VP stands for vieillissement prolongé, and this wine spends 84 months on the lees. It’s 70% Pinot Noir and 30% Chardonnay and it’s bottled with 1 g/l dosage. Taut, complex nose of pear, apple and toast with marzipan and some linear citrus fruits. Great precision with concentrated citrus notes, a hint of cherry, and lovely focus. Finishes slightly salty, with great harmony.”
94/100
Kristaps Karklins
“Disgorged in October 2024, after seven years sur lattes and with a dosage of one gram per liter, Egly's latest NV Grand Cru V.P. is based on the 2016 vintage (50%) with the remainder coming from 2015 and 2014. Opening in the glass with aromas of red apple, honeysuckle and tangerine zest mingling with spices, it is medium- to full-bodied and layered yet racy and fresh, supported by the incisive profile of the base year and concluding with a long, chalky finish. While not a young wine on paper, it certainly feels youthful in the glass, combining freshness with the complexity that comes with such long aging on the lees.”
