Vintages: 2012 (50%), 2011 (30%) & 2010 (20%). Disgorged: October 2017. Time on lees: 48 months.
This is a striking wine that reflects both the superb Grand Cru vineyards from which it is sourced (Ambonnay and the surrounds), as well as the meticulous viticulture and winemaking of the perfectionist that is Francis Egly. It’s made up of 70% Pinot Noir and 30% Chardonnay from low yielding vines that have been harvested fully ripe. Natural fermentation with wild yeasts only and the first period of maturation (before going to bottle) lasts almost one year with the wine remaining on its fine lees for the whole time. The wines clarify slowly and naturally, as was once typical across the region, and as such there is no fining or filtration. At least 50% of the wine is fermented and aged in oak casks and the dosage is tiny, around 2g/l, so again, well within Extra Brut territory. The quality is, as always, out of this world (2012 is an outstanding vintage which helps as well). It’s a wine that puts to shame many a prestige cuvée at double the price.