Egly Ouriet, 'Les Premices' Brut NV
France / Sparkling

Egly Ouriet, 'Les Premices' Brut NV

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$94.00
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$94.00
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Fruit

Earth

Acid

Body

Minerality

Notes from North Berkeley Imports:

Latest release: 7/2023 disgorgement, 2019 base vintage.

"A vibrant wine blending Pinot Noir, Chardonnay and Pinot Meunier in equal parts and sourced from vineyards on the Massif de Saint-Thierry, near the village of Trigny, northwest of Reims. Bright and precise, with peppery notes and citrus zest. Translated from the French, ‘prémices’ signifies “a beginning.” Derived from the Latin primitiae, which means the first fruits of a harvest, set aside as an offering to the gods in antiquity.

Francis Egly’s grand cru vineyards are located in the villages of Ambonnay, Verzenay and Bouzy; premier cru Pinot Meunier vineyards are located in the village of Vrigny (on the Petite Montagne). Grand cru vineyards are planted to 70 percent Pinot Noir and 30 percent Chardonnay; vine are on average 40 years old. Above all, diligent work in the vineyards to control yields with the goal of obtaining truly ripe grapes (unusual for Champagne) is Egly’s primary philosophy.

Grapes are harvested by hand when perfectly ripe, and pressed full cluster in a refrigerated, gentle press that is designed to avoid any chance of oxydation. Juice is fermented on indigenous yeasts, partially in French oak barrels (purchased from Burgundian winemaker Dominique Laurent) and partially in tank. Malolactic fermentation is allowed or blocked depending on the needs of the vintage.

Wines spend an especially prolonged time on fine lees in bottle, with three to four years the minimum, a choice that differentiates Egly’s textured, supple wines from thinner commercial Champagnes. Dosage before bottling is very low, seldom more than 2-5 grams/L. All wines are bottled unfined and unfiltered."

Country
France
Sub-Region
Ambonnay
Region
Champagne
Varieties
Pinot Meunier, Chardonnay, Pinot Noir
Farming
Organic
Soil
Sandy with some Clay
Winemaking
Hand-harvested. Fermented on indigenous yeasts in stainless steel tanks. Aged for three years in bottle. Dosage 1 gram/L. Bottled unfined and unfiltered.