When Francis Egly took over from his father in 1982, he immediately turned the domaine to 100% estate bottling, rather than selling the fruit as had previously been the norm. Recently, the Egly children have returned home to work in the vineyards and the winery alongside their father.

As always, this is a blend predominated by pinot noir (70%), and the rest made up of chardonnay, all from low-yielding Grand Cru vineyards in the villages of Ambonay, Bouzy and Verzenay. Fermented only with wild yeast, the wine sat on fine lees for its initial maturation for almost a year before first bottling. Dosage was kept to a miniscule 1g/L, as is the house style at Egly-Ouriet.

The old cliché that Egly begins harvesting when everyone else has finished is immediately evident on the palate. The predominance of pinot noir in the blend shines through, displaying red fruits and spice, while the chardonnay component  adds length to the chalky and saline finish.