Bruno Paillard's family lineage of brokers and growers in the two Grand Cru villages of Bouzy and Verzenay dates back to 1704. Following in their footsteps, he began as a broker in 1975, and acquired a deep and extensive knowledge of the region and its wines. In 1981, at the age of 27, Paillard started his own Champagne house - the first new one in nearly a century. After renting a cellar for three years and purchasing carefully selected grapes from independent growers, Paillard released his first Champagnes. He then built his own cellar, allowing him total control over temperature, lighting and humidity.. In 1990 he built his current winery, and in 1994 began purchasing vineyards. He now has 62 acres, which cover 1/3 of his production needs, almost half of which are Grand Cru in some of the best viticultural areas in Champagne. These vineyards are farmed organically and sustainably - a rigorous and delicate job given that the vineyards are subdivided into 40 different parcels. All harvesting is done by hand, according to the particularities of the parcel. Paillard also still works with high-quality, independent grape growers with whom he has had relationships for many years. The total production of Champagne Bruno Paillard is limited to 45,000 cases, made exclusively from the first pressing of grapes from the best vineyards in Champagne. From the Brut Premiere Cuvee to the N.P.U. (Non Plus Ultra), all Bruno Paillard Champagnes share the same finesse and dryness. Each cru is vinified separately, minimal dosage levels are added, aging is extensive and well beyond AOC requirements. All Bruno Paillard bottles carry the disgorgement date on the back label, a quality step pioneered by Paillard. After disgorgement, all bottles are returned to the cellars for a minimum of 3 months before being labeled and shipped.
|Bright straw gold color. Very delicate
bubbles. Fresh and fruity, initial aromas of citrus fruits, then aromas of redcurrant, raspberry. Flavors of c
|(45% Pinot Noir/33% Chardonnay/22% Pinot Meunier). Exclusive use of wine from the first pressing. Produced from a
selection of grapes from 32 villages individually vinified in stainless steel or barrel. 20%-45% reserve wines from previous
vintages are used in the blending process. Aged on the lees a minimum of 3 years, at least double the legally required period.
The dosage is kept very low – 8 to 9 grams of sugar per liter – so as to produce an authentic and pure wine. Matured at least 3
months in the cellar after disgorgement, the date of which is written on the back label.