With the 2016 vintage, Francis Égly has once again produced an exceptional cuvée, the result of meticulous work and an uncompromising quest for excellence. This grand cru, sourced from the legendary terroirs of Ambonnay, Bouzy, and Verzenay (Pinot Noir) as well as Vrigny and Bisseuil (Chardonnay), embodies the very essence of Champagne: generous vinosity, rare intensity, and a noble character that place it among the world's greatest sparkling wines.
A 2016 vintage apart
2016 is often hailed as one of the greatest vintages of the decade in Champagne, marked by optimal grape ripeness and preserved mineral freshness. Francis Égly, true to his philosophy, has captured this duality by vinifying the entire cuvée in oak barrels and avoiding malolactic fermentation, giving the wine a complex structure, vibrant tension, and impressive length. The deliberately low dosage (1 g/L) allows the purity of the fruit and the chalky minerality so characteristic of Egly-Ouriet's grands crus to express themselves fully.
An inimitable style
Critics are unanimous: Egly-Ouriet sets the tone in Champagne. As Michel Bettane points out, its wines achieve a sidereal depth, where each sip reveals layers of flavors—ripe fruit, sweet spices, hints of brioche, and a salty finish. La Revue du Vin de France has awarded the estate a fourth star in its 2025 guide, a rare accolade that confirms its status as an absolute benchmark.
To drink now or keep?
The 2016 vintage is already a masterpiece, but its aging potential is immense. Open it today to savor its dazzling youth, or wait a decade to discover its full maturity. Either way, it will be an unforgettable experience.
What makes this cuvée unique?
- Exceptional terroir: 100% grands crus (Ambonnay, Bouzy, Verzenay) and premiers crus (Vrigny, Bisseuil).
- Bold vinification: Aged in barrels, no malolactic fermentation, ultra-low dosage.
- Legendary vintage: 2016, a year of concentration and perfect balance.
- Unanimous recognition: 4 stars in the Revue du Vin de France, praise from the greatest critics
