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NV Egly-Ouriet - Brut Les Vignes de Vrigny 1er Cru Pinot Meunier - France - Champagne - White - Premier Cru

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France - Champagne

White Pinot Meunier - Premier Cru
Producer Notes

One of the small grower elite, Michel Egly's "cult" status owes to his ability to be somewhat of an alchemist when combining the elements that transform themselves into his phenomenal Champagnes. The quality and originality of these Champagnes stem from the land (grand cru and premier cru vineyards), the age of the vines (on average 40+ years), the precise vinification methods employed, and that... More »

IWC ...
RJ ...
VF ...
Drink Dates
Comm: 2010-2012

IWC ...
Source International Wine Cellar
Issue Issue 10122
RJ ...
Source Richard Juhlin
VF ...
Source Vinfolio

A rarity, not only due to the small production, but because of the fact that it is 100% Pinot Meunier; so, in essence, a Blanc de noirs. This hails from 100% premier cru vineyards and its unique complexity and quality is due to its grapes, terroir (an extension of the Montagne de Reims) and its vinification. It spend 3 years on the lees which creates an absolute explosion of aromatics and mouthfeel. The bouquet is an amalgam of lime, peach and lemon with nuances of chalk and dried apricots. Very ripe and textured in the mouth, it is mineral-driven and provides great balance between its acid and winey elements, finishing with a long finish of biscuit, lemon zest and a hint of stone. -Cyrille Hanson

Author nadeausp
Site / Blog   Trust Rating 99.091%
Tasted On 12/22/2012
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Author Anon
Site / Blog Trust Rating 96.825%
Tasted On 08/15/2010
Drink Dates 2010-2012
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Author Angela M660
Site / Blog   Trust Rating
Tasted On 08/10/2010

Light gold in color. Low rim variation. Medium legs. Bready, Honeysuckle, Honey, Leesy. Honeysuckle, Bready, Honey. Light/Medium bodied. Long finish.

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Author cinnamon
Site / Blog   Trust Rating 97.989%
Tasted On 07/20/2009
I found this useful: Yes | No

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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