Home-drinking - July 2014 disgorgement. Dark copper colour. An elegant oxidative note jumps out of the glass. We are in the land of Sherry, Jura or Selosse wines. Clove spice is the more specific descriptor I can think of. The oxidative character is right at the limit where it moves from providing intrigue to outright defining the wine. I believe Egly has gravitated over time towards a more balanced style. Great length and persistence. This avoids the shortcoming of many BdNs which can border on inscrutable monoliths. This is fully resolved displaying many nuances. A food wine and I think the most singular in the Egly range though personal preferences may lead one to prefer the Rose, the VP or even the Vrigny.
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Disgorged July 2019. Complex nose of red florals, minerals, strawberry. Lovely intensity and texture in the mouth. Balanced, complex, good acid drive. Red fruits, salinity, stony minerals. Delicious tonight.
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Dinner with DC (San Shu Gong): Disgorged Jul 2011, stored for 60 months, hazelnut, oxidative, touch floral, good depth on the nose and palate with high acid. Much better on the next day with juicy palate backed with depth of flavours. Long finish. Impressive how Egly is able to age.
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I have had this Champagne in several vintages and it is established it is one of the leading BdNs in the grower world , possibly even in the wider Champagne world. Less mirabelle plum dominated than I have known it in other vintages. What strikes me is a cognac / armagnac taste albeit with bubbles. I feel the Egly BdN is very singular in taste. My sample size is not huge but growing. There was a lot of praline initially on the nose. It has Oxidative notes as can be expected with winemaking leaning that way and 10 years post disgorgement
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(NV Egly-Ouriet NV Blanc de Noirs Grand Cru "Les Crayeres") It was very bready, very yeasty with a nice very pale rose color. The palate was a touch out of balance but there was nice concentrated fruit and wonderful delicate mousse but this definetly was in the typical powerful Egly style. Not that refined. Drink with steak. Expensive too for what it is. The Pinot Meunier (Les Vignes de Vrigny) is way better and a much better value.
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4/10/2024 - palfr2 wrote:
Home-drinking - July 2014 disgorgement. Dark copper colour. An elegant oxidative note jumps out of the glass. We are in the land of Sherry, Jura or Selosse wines. Clove spice is the more specific descriptor I can think of. The oxidative character is right at the limit where it moves from providing intrigue to outright defining the wine. I believe Egly has gravitated over time towards a more balanced style. Great length and persistence. This avoids the shortcoming of many BdNs which can border on inscrutable monoliths. This is fully resolved displaying many nuances. A food wine and I think the most singular in the Egly range though personal preferences may lead one to prefer the Rose, the VP or even the Vrigny.
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4/1/2024 - The_Cat wrote: 96 Points
Delicious and complex very fine bubbles perfectly balanced acidity and excellent length
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3/18/2024 - fizz wrote:
Disgorged July 2019.
Complex nose of red florals, minerals, strawberry. Lovely intensity and texture in the mouth. Balanced, complex, good acid drive. Red fruits, salinity, stony minerals. Delicious tonight.
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3/10/2024 - astroman Likes this wine: 94 Points
Dinner with DC (San Shu Gong): Disgorged Jul 2011, stored for 60 months, hazelnut, oxidative, touch floral, good depth on the nose and palate with high acid. Much better on the next day with juicy palate backed with depth of flavours. Long finish. Impressive how Egly is able to age.
1 person found this helpful, do you? Yes - No / Comment
3/7/2024 - palfr2 wrote:
I have had this Champagne in several vintages and it is established it is one of the leading BdNs in the grower world , possibly even in the wider Champagne world. Less mirabelle plum dominated than I have known it in other vintages. What strikes me is a cognac / armagnac taste albeit with bubbles. I feel the Egly BdN is very singular in taste. My sample size is not huge but growing. There was a lot of praline initially on the nose. It has Oxidative notes as can be expected with winemaking leaning that way and 10 years post disgorgement
1 person found this helpful, do you? Yes - No / Comment