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Egly-Ouriet Premiere Cru Brut Les Vignes de Vrigny

Non-Vintage Sparkling Wine from Champagne, France
  • W&S93
  • RP91
12.5% ABV
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12.5% ABV

Winemaker Notes

Few winemakers plant Pinot Meunier on premier cru land; fewer still on terroir that is essentially an extension of the noble Montaigne de Reims. This 100% Pinot Meunier spent 38 months on its lees, way more than any other Pinot Meunier wine in the region. (For most Champagne houses, this is the time they give their very top cuvées; for Egly, this is the minimum.) Remarkably fresh and citrus-driven. Aromas of red currants, roses and lively, warm notes of lemon curd on toast. Rich, fresh and extraordinarily complex on the palate; Mirabelle plums and peaches combine with a peppery energy. A classic Champagne that has no peer.

Critical Acclaim

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W&S 93
Wine & Spirits
Pure Pinot Meunier. Francis Egly's wife, Annick, brought these five acres to the family domaine, the vines planted in the 1960s. Presented with barely any dosage (two grams per liter), this is a savory Champagne with the broad texture of the variety. The flavors are rich and mature, with scents of cider apple and coriander, a subtle spice and the mushroom notes of sourdough. Sit with it for a while and that richness reveals red fruit depths, the wine growing racy and brisk.
RP 91
Robert Parker's Wine Advocate
Egly-Ouriet's NV Brut Premier Cru les Vignes de Vrigny is 100% Pinot Meunier that was disgorged in January 2014, after it spent 42 months on the lees. Golden in color, it offers a clear, fresh and complex bouquet of matured apples, raisins, nougat, red berries and some floral notes. Very delicate on the palate, this is a remarkable, finesse-full, lighthearted Champagne of great elegance. The 12.5% of alcohol is feather-light here, though the finish shows structure as well. This is a lovely Champagne for breakfast, aperitif or for its own merit. Surely one of the finest Pinot Meuniers I have tasted this year.
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Egly-Ouriet

Egly-Ouriet

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Egly-Ouriet, Champagne, France
Winemaker Francis Egly has earned a place at the very top of the grower Champagne elite, and his wines have achieved "cult" status.

You'll find Egly Champagne on the wine lists of the world's three-star restaurants. You'll also find it in the cellars of those who know that while Krug and other top producers can easily be had for a certain (often exaggerated) price, Egly Champagne is both rare and exceptional.

Egly Champagne is produced in microscopic quantities; it has few peers in terms of quality; and if you appreciate fine Champagne, it is certainly worth going any length to acquire.

Egly cares for vines in the grand cru villages of Bouzy, Verzenay and in the heart of Ambonnay. His are wines with character—tremendously vinous Champagne that speaks volumes about the regional terroir and the ancient vines that birth them. Each bottle is a stunning example of the potential of Champagne as well as the bold vision of a truly talented artisan.

North Berkeley Imports

Champagne

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

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.

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