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Francis Egly’s stunning wines have become this scarce for a reason. For four generations the Egly family has farmed their old-vine Grand Cru vineyards in Ambonnay, Bouzy and Verzenay. When Francis took over the family estate in the 1980s, Champagne was still deep in its industrial farming era. He chose a different path: organic farming, replanting with massal selections, restricting yields, harvesting ripe fruit and fermenting and aging in oak barrels. The wines spend years sur lattes, in most cases at least 48 months with some far longer, and are bottled with just a touch of dosage. The result is Champagne with remarkable power and depth, beautifully concentrated fruit and incredibly textural detail.

Back in the day, Egly’s approach was nothing short of radical. Along with other iconic growers of his generation like Anselme Selosse and Olivier Collin (Ulysse Colin), Francis was instrumental in transforming our understanding of what Champagne could be and in carving a path for the grower Champagne movement itself.

And critics place Egly-Ouriet at the very highest levels. William Kelley calls Francis “the most precise and meticulous winemaker in Champagne,” while Antonio Galloni places the domaine “at the very top of the pecking order in Champagne today.” Kristaps Karklins of The Wine Advocate writes that “this 20-hectare domaine continues to refine and improve, producing wines of intensity and power without the weight… these wines number among the best in Montagne de Reims, particularly the exceptional Blanc de Noirs Les Crayères and the Millésime.”