Egrot (formerly Elisabeth Goutorbe) Extra Brut Champagne

SKU #1379690

Elisabeth Goutorbe and her husband Jean-Marie Egrot run their tiny production Champagne house almost entirely by themselves. They get very little help from their cat Maurice, but can rely on Elisabeth’s father, René Goutorbe of Champagne Henri Goutorbe for a little bit of help. Of the 15 acres they own in Ay, Louvois, Tauxieres and Mutigny, they only keep the fruit from their 2.5 best—mostly in Ay, but also a touch of Louvois Chardonnay for balance. Their home straddles the border of Ay and Mutigny, two great terroirs in the Gand Valley of the Marne, while their production facility is in the heart of Ay. We have been working with them since the launch of their brand, first sold as Champagne Elisabeth Goutorbe, back in 2008. Because of our long relationship as their US importer, we get a good allocation of their wines—even though they only make between 5,000 and 10,000 bottles per year! Their wines are a statement on the terroir of the Grand Valley of the Marne. In each of their offerings you will taste the power of the wines made from steep, south-facing slopes that are right next to the majestic Marne river. Any other spot this chalky would be planted to Chardonnay, but because of the precipitous steepness and dead south exposure, it is ideal for Pinot Noir. The moderating effect of the water on the temperature preserves acid in hot years and helps with ripeness in cold ones. All of the wines have big, dark cherry Pinot power married to crisp, knife-edge chalk drive.

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Price: $39.99

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By: William Beare | K&L Staff Member | Review Date: 2/8/2019 | Send Email
This is another producer whose pedigree for grape growing goes far beyond their own label. Egrot sells most of what they grow to larger producers, keeping a small amount for their own production. As is often the case in situations such as these (think Alexander Le Brun), the resulting wines are smashing values with true wine-making mastery behind them. The extra-brut is an excellent food-champagne. Dosed at two grams of sugar per liter, it is an honest-to-god extra brut-- no sweetness whatsoever, but a toasty richness from patient contact with the lees that rounds out the racey qualities. Loads of minerality. Begging for shellfish!

By: Alex Schroeder | K&L Staff Member | Review Date: 2/7/2019 | Send Email
I can’t think of a better oyster accompaniment than this Aÿ Pinot-dominant extra brut from Elisabeth and Jean-Marie Egrot. It has elegant flavors of citrus, gala apples, and white nectarine with a touch of smoke and toast from the long lees aging. It has a nice lightness on the palate while retaining complexity and elegance only extending aging can bring.

By: Rachel Alcarraz | K&L Staff Member | Review Date: 2/5/2019 | Send Email
While this wine is wonderfully lean and dry, my first thought on the aromas was cinnamon toast. This is the result of the extended lees aging. Although it is noted the wine is aged for three years on the lees (already double the minimum) it is normally much more (sometimes as much as 8 years!). The lower sugar level on the dosage allows for the fruit to show its pure cherry beauty while the lovely textured and concentrated toasted qualities add depth before reaching the long balanced finish.

By: Shaun Green | K&L Staff Member | Review Date: 2/5/2019 | Send Email
I loved the Champagnes as E. Goutorbe and still love them as Egrot! 2/3 Pinot Noir and 1/3 Chard. Extra Brut throws a lot of us off, but it really is just the dry end of Brut. The wine itself has nice angularity and crispness in a very dry style. The grams/liter really only can be understood in relation to the acidity and fruit ripeness - this bottling has a wonderful balance here and just begs for a plate of oysters.

By: Chris DePaoli | K&L Staff Member | Review Date: 2/5/2019 | Send Email
It's made to be crisp and clean, it should be crisp and clean, and it is crisp and clean, but it also is so much more than that. People ask about dosage all the time as a tell-all reference for sweetness and warmth of champagne, but even with the low dosage of 2 grams per liter, this extra brut has a nice evenness right up to the finish ,which is really where the austerity lies if anywhere. Oysters are the obvious choice here, but most seafood, particularly served cold, would work here. I'm looking forward to this and fish tacos, or even cerviche, if you try it first let me know how it is!

By: Gary Westby | K&L Staff Member | Review Date: 1/31/2019 | Send Email
The Egrot Extra Brut is made for Champagne lovers who are looking for something extra crisp as an aperitif or to pair with oysters or other shellfish. This Champagne is composed of two-thirds Pinot Noir and one-third Chardonnay, entirely from the 2010 harvest. It is dosed at just 2 grams per liter, but with over six years of aging on the lees, it does not come across as overly austere. It actually shows more creamy notes on the nose than the brut, perhaps because of the addition of softer wines from Mutigny from the sunny 2010 harvest. The cherry fruit has a slight hint of exoticism, but it snaps back into laser focus on the finish, which is as dry as Champagne can be without having a mean spirit. I love this with the Kumamoto oysters that we get from Hog Island Oyster Co. up in Tomales Bay this time of year—this Extra Brut richens up with the shellfish, and gets me shucking the next one!

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- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


- The French region of Champagne (comprised of the towns of Rheims, Epernay, and Ay) was the first region in the world to make sparkling wine in any quantity. Today, the name of the region is synonymous with the finest of all sparkling wines, and winemaking traditions of Champagne have become role models for sparkling wine producers, worldwide. Surprisingly, the region of Champagne is now responsible for only one bottle in 12 of all sparkling wine produced. Styles of champagne range from the basic brut (often blends of several vintages), single vintage champagnes, and rose.
Alcohol Content (%): 12