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Assembled from a base of 2016 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.
Old vines but still Grand Cru from a Pinot Noir vineyard planted in 1946 on an exceptionally limestone terroir.
The dress is very light old gold.
The nose and the mouth are difficult to dissociate so much the very rich games of fragrances and gustatory sensations intermingle.
To be served around 12°C.
To be kept in the cellar because of its great ageing potential.
Food and wine pairing: grilled lobster or crayfish after a fennel-flavored court-bouillon, escalope of foie gras, fish in sauce.
