2015 EGLY-ORIET Grand Cru Brut Millesime

THE Champagne Egly-Oriet Grand Cru Brut 2015 2015 is an exceptional cuvée from the large terroirs of the Reims mountain, one of the most prestigious vintages in Champagne. This 2015 vintage perfectly embodies the know-how of the house Egly-tourient, who works with vineyards aged more than 40 years, cultivated according to lasting viticultural principles and in conversion to organic farming.

THE 2015 is a significant vintage for the house, characterized by a warm climate and an optimal maturation of the grapes, offering a large concentration of flavors and a remarkable structure. THE Pinot Noir, main grape of the domain, gives this cuvée its power and depth, while the Chardonnay brings a touch of freshness and finesse. The prolonged aging of this cuvée (minimum 5 years on lees) gives wine a rare aromatic complexity.

Tasting:

• Dress : Intense golden yellow, shiny, with thin and persistent bubbles.
• Nose : The nose is rich and complex, revealing aromas of ripe fruit (yellow peach, apricot) and dried fruit (hazelnut, almond), with a touch of brioche and toast. Subtile notes of beeswax, fresh butter and spices (vanilla, lemon zest) are revealed as the ventilation progresses.
• Mouth : The mouth is ample, generous and structured, with a good intensity. The attack is frank and lively, followed by a round and creamy evolution. The fruity and brioche aromas mingle with touches of caramel and grilled nuts, creating a feeling of harmony and complexity. THE Pinot Noir brings a beautiful depth, while the Chardonnay gives a freshness that perfectly balances the richness of wine.
• Final: Long and elegant, with a well -present minerality and a slight touch of spices and candied fruit, which extends the taste experience in a refined way.

Potting and wines agreements:

THE Champagne Egly-Oriet Grand Cru Brut 2015 2015 is a high class vintage, which goes perfectly with refined gastronomic dishes:

• Seafood : Oysters, grilled langoustines, Carpaccio de Saint-Jacques.
• Foie gras : Pan -fried, in terrine, or accompanied by a fruit chutney.
• White meats : Roasted bresse chicken, guinea fowl in sauce, or stuffed turkey.
• Cheeses : Refined cheeses such as the county, the Brie de Meaux, or the refined goat.
• Desserts : Tatin pie, vanilla millefeuille, or desserts made from candied fruit (fishing, apricot).