Wine › Red Wine › Champagne › Grand Cru › Full-Bodied (Robust)

"60% Pinot Noir, 40% Chardonnay from the three finest villages in the Montaign... "60% Pinot Noir, 40% Chardonnay from the three finest villages in the Montaigne de Reims—Ambonnay, Bouzy and Verzenay. This is Egly's cellar treasure; with more than 40 months on its lees, \"V.p.\" is a testament to the greatness of his terroir.... more

"Aromas of fresh pears, light pepper, red fruit. Flavors of mixed red fruits, ... "Aromas of fresh pears, light pepper, red fruit. Flavors of mixed red fruits, lemon zest, mixed peppers; creamy Try pairing with Asian-inspired dishes, well-aged cheeses, or white meats. Please note, this wine was previously Egly’s Brut Tradition.... more

"This is what Champagne from Reims used to be like 100 years ago, Francis Egly... "This is what Champagne from Reims used to be like 100 years ago, Francis Egly told us, before timid winemakers started cutting their cuvées with Chardonnay. This single-vineyard Champagne from the noblest of terroirs in Ambonnay is 100% Pinot Noir... more

"This Champagne gold in hue with small golden highlights. The nose reveals flo... "This Champagne gold in hue with small golden highlights. The nose reveals floral and mineral notes allowing upon aeration the release of red and white fruits. The palate is fresh and generous, playing with notes of spring berries. Commentary: The... more

"Champagne lovers like to talk about how great Champagne pairs with food. Not ... "Champagne lovers like to talk about how great Champagne pairs with food. Not all bottlings from this revered region fit that bill. Non-vintage, entry level Champagne tends to sing best all by itself, or perhaps with just some simple appetizers.... more

"\"That wine should be paired with a steak,” said Anthony Lynch when tasting t... "\"That wine should be paired with a steak,” said Anthony Lynch when tasting this tête du cuvée from Paul Bara. Not just any steak obviously. I wouldn’t pair it with barbecue tri-tip, but consider filet mingon or a dry-aged rib-eye. It sounds... more