Domaine Egly-Ouriet Brut Grand Cru 2008
Other Whites | France
Only the second ever 100-point Champagne (and first ever for a “grower”!) in Wine Advocate history! How we got any of this is a miracle -- we highly suggest moving fast to secure the first ever 100-point grower Champagne! It’s true. This is the first “farmer fizz” to EVER score 100 points from WA. NOR surprising, however, is that it is Egly-Ouriet! Egly's practice of harvesting very ripe grapes and aging in barrel for years longer than almost any other Champagne house are some of the practices that set his art apart from the rest, and in a spectacular vintage like 2008, it all came together magically.
This is one of the hardest bottles of Champagne to find right now, and the price in the future will continue to rise. If you love world-class bubbles, today is the day to STRIKE. It will be gone in a flash! Mix and match your six pack with our crazy good Champagne collection to get free shipping.
About The Producer
Domaine Egly-Ouriet Champagne is sensual, unforgettable and highly sought after, cult grower Champagne producer. Egly's practice of harvesting very ripe grapes and aging in barrel for years longer than almost any other Champagne house are some of the practices that set his art apart from the rest. Egly-Ouriet Champagne is age-worthy, sumptuous and at times surreal; these bottles are unquestionably the pinnacle of Pinot Noir-based Champagne.
Robert Parker's Wine Advocate
The 2008 Brut Grand Cru Millésime was eventually disgorged with only five grams per liter dosage, as Francis Egly and I had discussed last summer, and the wine has turned out just as magically as I anticipated. I have already drunk five or six bottles, and on every occasion, the 2008 has immensely rewarded time in the glass, as it's as tightly wound as one would expect a great Ambonnay Champagne in a great vintage to be. Blossoming with inviting aromas of orchard fruit, citrus oil, pralines and freshly baked bread, much as I observed last year, it's full-bodied, deep and layered, with immense depth and concentration, racy acids and elegantly muscular structuring dry extract. Long and penetrating, this will really reward further aging; indeed, Egly mentioned that he intends to keep back some of the 2008 for re-release at a later date, a decision which means more consumers will have the chance to experience the wine at the true peak of its powers. But even at this early stage, it is already a monument to what Champagne's grower revolution has achieved over the last 30 or so years.
Robert Parker's Wine Advocate
Francis Egly and I tasted a bottle trial disgorgement of the 2008 Brut Grand Cru Millésime that saw six grams per liter dosage, and the wine surpassed even my high expectations. Wafting from the glass with scents of crisp orchard fruit, Meyer lemon, praline, warm bread and walnuts, it's full-bodied, deep and multi-dimensional, with an immensely layered, concentrated core that cloaks its racy but ripe spine of acidity, abundant but refined structuring dry extract and an incredibly long, precise and sapid finish. It represents the confluence of a great vigneron at the peak of his powers with a historic vintage, and it's unquestionably the finest 2008 Champagne that I've tasted to date. Egly and I agreed that it might be even better with only five grams per liter dosage, but we'll see what he finally decides when he disgorges the wine later this year. What is clear is that the 2008 Brut Grand Cru Millésime will be worth any and every effort to seek out once it arrives on the market. As I wrote earlier this year, far from resting on the considerable and merited laurels that he has accrued over a 30-year career, Francis Egly continues to refine and improve. The latest innovations include refrigerated press pans to immediately cool the must in ever-warmer vintages, a peristaltic pump to handle his wines even more gently and a once-again expanded cellar that gives him the space to work still more precisely. Just like his work in the vineyards, investment in the winery has been incessant. Starting from next to nothing when he began in the 1980s, today Egly holds the equivalent of some 700,000 bottles in reserve wines and wine maturing sur lattes—equivalent to seven times his annual production. His 2008 Vintage, one of the most extraordinary young Champagnes that I've ever tasted, is only just being disgorged this year. As readers will know, Egly picks ripe grapes and ferments most of his wines in barrel—some 10% to 15% of which are renewed every year, and all of which derive from the cooperage of his friend, Dominique Laurent—before subjecting them to lengthy sur lattes maturation, typically disgorging with around three grams per liter dosage. But the devil is in the details: no winemaker in Champagne is more precise or meticulous, from vineyard to cellar. I drink Egly-Ouriet very regularly indeed—the Extra Brut V.P. is one of my house wines—and I continue to be amazed at the reasonable tariff such artisanal craftsmanship commands in a region where those qualities remain hard to come by. While the quality of Egly's wines is an open secret at this stage, I believe that his latest releases number among his best to date. I warmly encourage readers to acquaint—or reacquaint—themselves with them.
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Other Whites | France