Egly-Ouriet Les Crayères Champagne Grand Cru Blanc de Noirs white

Egly-Ouriet Les Crayères Grand Cru Blanc de Noirs is one of the benchmark grower Champagnes for serious Pinot Noir lovers. Sourced from a single, historic parcel in Ambonnay and crafted in tiny quantities, it delivers a deeply vinous, terroir-driven expression of Champagne. This is not just a sparkling wine for celebrations, but a profound, age‑worthy bottle that showcases the chalky power of the Montagne de Reims in its purest form.

Tasting Notes
In the glass, Les Crayères Blanc de Noirs typically shows a shimmering, deep lemon-gold hue with subtle copper reflections, a visual clue to its all‑Pinot Noir origins and extended aging. The mousse is fine and persistent, forming a delicate, creamy bead. The nose is complex and layered: ripe orchard fruit (baked apple, pear, Mirabelle plum) interweaves with red-tinged notes of wild strawberry and blood orange, followed by toasted brioche, roasted hazelnuts, chalk dust, and a hint of spice and smoke. On the palate, it is powerful yet finely etched—dense, structured and very dry, with a core of concentrated Pinot fruit wrapped in vivid, saline minerality. Flavors of yellow stone fruit, citrus zest, almond cream, and subtle vanilla and pastry tones unfold with air, finishing long, chalky and precise. Thanks to the old vines, low yields and extended lees aging, this cuvée has significant aging potential; well‑stored bottles can evolve beautifully for 10–15 years or more, gaining additional layers of truffle, honey, and dried fruit complexity.

Production
Les Crayères comes from a single Grand Cru parcel in Ambonnay, planted to Pinot Noir in 1946 and 1947. Here, the vines push through a mere 30 cm of topsoil before meeting a solid, 15‑meter layer of chalk, a dramatic terroir that delivers both power and a laser-like mineral line to the wine. All grapes are harvested by hand into small crates to keep the bunches intact and pristine. After a gentle pressing, the must ferments initially in stainless steel to preserve purity and tension, then spends around twelve months in barrique, where it gains texture and complexity without losing its precision. The base wines—usually a blend of two vintages—are bottled without filtration or fining for the second fermentation. Egly-Ouriet is known for extended lees aging and very low dosage, allowing the chalky Ambonnay character to shine through unmasked.

Food & Serving
This is a gastronomic Champagne, best treated like a fine white Burgundy or top Pinot Noir at the table. It pairs beautifully with roasted poultry, veal in cream sauces, seared scallops, lobster, rich fish dishes (such as turbot or halibut), mushroom risotto, and aged hard cheeses like Comté or Parmesan. For charcuterie, opt for finer terrines or jambon de Paris rather than heavily spiced meats to let the wine’s nuance come through. Serve cool but not too cold, ideally around 10–12°C (50–54°F), to allow the aromas and texture to fully express themselves. A gentle decant of 15–30 minutes, or simply opening the bottle a little in advance and using larger white wine or Burgundy stems, can further enhance its complexity and breadth.

Producer
Egly-Ouriet, led by Francis Egly, is one of the most respected grower estates in Champagne and a reference point for serious, terroir‑driven wines from the Montagne de Reims. Based in Ambonnay, the domaine works almost exclusively with Grand Cru vineyards, many of them old-vine parcels that have been in the family for generations. Francis Egly was among the pioneers who treated Champagne first and foremost as great wine—focusing on low yields, ripe fruit, meticulous vineyard work, barrel aging, and long lees maturation. His Champagnes, frequently lauded by critics and collectors alike, have helped redefine the image of grower Champagne worldwide, demonstrating that small, family-owned estates can produce bottles to rival—and often surpass—the region’s most famous houses.

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