This is the estate’s signature Champagne, combining 70% Pinot Noir and 30% Chardonnay from mature Grand Cru vineyards in Ambonnay, Bouzy and Verzenay. Fermented and matured in oak with indigenous yeasts, it spends approximately four years ageing on its lees and is finished with a very low dosage of around 1–3 grams per litre, depending on the release.

Aromas of pear, black raspberry and stone fruit unfold alongside citrus peel, freshly baked bread, hazelnut, praline and gentle spice. Rich and vinous yet beautifully controlled, the palate combines concentrated fruit and creamy texture with energetic acidity, fine bubbles and a long, smoky, chalky finish. It pairs particularly wellly with lobster, grilled scallops, roast chicken, duck, pork belly, mushroom dishes, Peking duck and richly flavoured seafood.

More powerful and complex than Les Prémices, Les Vignes de Vrigny or Les Vignes de Bisseuil, it captures the depth, precision and distinctive Pinot Noir-driven character that define Egly-Ouriet, while offering excellent drinking now and the structure to develop for another decade or more.