Notes:
Producer: Champagne Egly-Ouriet is widely regarded as one of the finest grower-producers in all of Champagne. Based in the Grand Cru village of Ambonnay, the estate has been managed by Francis Egly since 1980, who transformed the family domaine into one of the region's most sought-after names through meticulous vineyard work and uncompromising cellar practices. Farming approximately 17 hectares, primarily in Ambonnay, Bouzy, Verzenay, and Vrigny, the estate emphasizes old vines, exceptionally low yields, sustainable viticulture, and harvesting at full physiological ripeness. Long before grower Champagne became fashionable, Egly-Ouriet had already established itself as a benchmark, producing deeply vinous, terroir-driven wines that consistently rank among Champagne's elite.
Vineyard: The V.P. (Vieillissement Prolongé, or "prolonged aging") is sourced entirely from Grand Cru vineyards in Ambonnay, Bouzy, and Verzenay, three of the Montagne de Reims' greatest Pinot Noir villages. The blend is typically composed of approximately 70% Pinot Noir and 30% Chardonnay from old vines planted in chalk-rich soils that provide both power and remarkable mineral precision. Unlike the Brut Grand Cru, V.P. remains on its lees for more than seven years before disgorgement, allowing extraordinary depth and complexity to develop while preserving the freshness and tension that define Egly-Ouriet's style. It represents one of the domaine's flagship bottlings and is considered by many collectors to be the sweet spot in the portfolio.
Winemaking: Every parcel is vinified separately using indigenous yeasts before fermentation and élevage in French oak barrels. Malolactic fermentation is limited, preserving the wine's natural acidity and structure. The defining characteristic of V.P. is its exceptionally long lees aging—typically seven to eight years prior to disgorgement—far exceeding Champagne's legal minimum. Finished with an Extra Brut dosage of approximately 2–3 g/L, the wine is bottled with minimal intervention, allowing the combination of old-vine fruit, extended lees contact, and Grand Cru terroir to produce one of Champagne's richest yet most precise expressions. The result is a Champagne of extraordinary depth, layered complexity, and remarkable aging potential.
Technical Details: Champagne Grand Cru AOC; approximately 70% Pinot Noir and 30% Chardonnay; Grand Cru vineyards in Ambonnay, Bouzy, and Verzenay; old vines; fermented and aged in French oak barrels; extended lees aging of approximately 7–8 years (Vieillissement Prolongé); Extra Brut (typically 2–3 g/L dosage); sustainably farmed; bottled with minimal intervention.
Food Pairing: Butter-poached lobster, Dover sole, roasted turbot, veal, roasted chicken with morels, duck breast, truffle dishes, aged Comté, Parmesan, and mushroom-based cuisine. V.P.'s combination of mature brioche, roasted nuts, baked orchard fruit, chalky minerality, and vibrant acidity allows it to pair effortlessly with refined seafood and richer poultry dishes. Its vinous structure also makes it one of the few Champagnes capable of accompanying an entire meal while continuing to evolve beautifully in the glass.
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