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Bailly Lapierre Egarade Brut 2012

Vintage Sparkling Wine from Burgundy, France
  • WE92
12% ABV
  • WE91
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12% ABV

Winemaker Notes

A delicate, long lasting sparkle with a purity that reveals the lively freshness and aromatic quality of the original base wines. The balance is the hallmark of Bailly Lapierre Cremants: finely chiseled, carrying you away with their intense, mineral freshness. Truly an expression of Burgundy's rich heritage. Produced from organically grown grapes, it offers a natural expression of Pinot Noir and Chardonnay, yet surprises with such concentration, depth and mineral edge. Outstanding bubbles.

Certified sustainable (VDD).

Critical Acclaim

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WE 92
Wine Enthusiast
With some maturity, this is a rich, full-bodied wine. Its crisp fruitiness has been tempered with a more toasty, yeasty character that adds complexity. The wine has good depth, with spice and a steely minerality coming together with the fruit. Drink now.
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Bailly Lapierre

Bailly Lapierre

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Bailly Lapierre, Burgundy, France
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Bailly, our village here in Burgundy, is the birthplace of the AOC Crémant de Bourgogne.Since 1972, in an underground quarry providing unique natural conditions, we have produced sparkling wines that belong to a world of enchantment. They come from superb noble grapes, hand-harvested then vinified and patiently matured. Our wines, sprung from the bedrock yet finely chiselled, carryone away with their intense, truly mineral freshness.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land. While the concept of ‘terroir’ reigns supreme here—soil type, elevation and angle of each slope—this is a region firmly rooted in tradition. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one or two rows of vines. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.

The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

WWH135413_2012 Item# 144072