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Egly-Ouriet only produces wines from its own vines. There are close to 10 hectares of Grand Cru vineyards, mostly in Ambonnay, but also in Verzenay and Bouzy. Then, there’s two hectares of Pinot Meunier in the 1er Cru village of Vrigny, that gifts the coveted 100% Pinot Meunier Les Vignes de Vrigny. And now, there are also estate vines in the villages of Trigny (in the Massif de Sainte-Thierry area just north of Reims) and Bisseuil (near Mareuil-sur-Aÿ and Aÿ, south of Ambonnay).

When you start to open and drink the wines of a great grower like Egly, as you would with any other great wine, you start to realise their incredible versatility. First of all, they go with a staggering array of dishes: any kind of bird, game, pork, veal, charcuterie, terrine, most seafood, and some cheeses. You have to work pretty hard to find something that doesn’t work. And they have the added bonus of staying fresh—and even improving—for days after opening. As Peter Liem describes them, “If there are any Champagnes that fit the often-used description of “Burgundy with bubbles”, Egly-Ouriet’s would be the leading candidates.”