Popped into Noble Rot last night with two wine folk from New York’s Finger Lakes wine region for a pre-dinner drink. We opted for this beauty. Egly-Ouriet is based in Ambonnay, and this cuvée is 70% Pinot Noir and 30% Chardonnay, bottled after a year (half is barrel fermented) and then spends just over four years on lees. This was one of the first grower Champagnes I got to know back in the late 1990s, courtesy of La Vigneronne, a wine shop in South Kensington who imported them. They’re still one of the best.
Champagne Egly-Ouriet Grand Cru Brut NV France
50 months on lees. Disgorged September 2019. Broad and complex on the nose with toast and ripe pear notes. Some apricot and nuts, too. Rich and weighty on the palate: rich without being viscous with nice crystalline fruit. Such concentration. Mineral and pristine. 94/100 (£119 off the list at Noble Rot)
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