And, the fact that their wines are in over 500 Michelin-starred restaurants speaks volumes to its quality and gastronomic IQ.

The Champagne Bruno Paillard Extra Brut Première Cuvée is a classic “assemblage” a blending: of diverse crus, grape varieties and vintages. It’s composed of a blend of 45% Pinot Noir, 33% Chardonnay, and 22% Pinot Meunier, 20% of which was barrel fermented. 50% of the final blend consists of reserve wine going back to 1985. Aged for 3 years on the lees, and then 5 more months in bottle after disgorgement.

Disclosure: I received this wine as media sample. I received no compensation for this post, and all opinions presented are my own.

Tasting Note

It’s a pale golden color with apple, ripe pear, red currant, grapefruit zest, lime, lightly toasted pasty dough and subtle chalk aromas. On the palate it’s medium-bodied with a delicate creamy mousse, and vibrant, zesty acidity. It show complex flavors of apple, pear, red currant, a hint of plum, red grapefruit and lime with a chalkly, saline tinged minerality and a very satisfying finish. Dosage < 6g/L|ABV – 12%|SRP – $60. Disgorged June 2020.

This wine is a perennial favorite of mine and highly recommended! It would a fantastic gift for the wine lover in your life this holiday season and year-round!

About Champagne Bruno Paillard

The Paillard family have been brokers and growers in Champagne since 1704. In 1981 at the age of 27, Bruno Paillard quit the family negociant business because he wanted to make his own Champagnes. He sold his vintage Jaguar to finance his dream of creating a winery that would bear his name. It was a bold (some would say “crazy”) move. At that point, Champagne hadn’t see a new “house” in nearly a century!

Under his leadership the House grew to around 32 hectares of exceptional vineyards, many of them Grand Cru. There have been many firsts along the way, including

• In 1983, Bruno Paillard became the first champagne producer to display the disgorgement date on every single bottle, and not only on its prestige cuvée. This initiative is slowly being embraced by other Champagne brands

• In 1984, he invented the first totally “above-ground” cellar. This brand new design allowed him to strictly regulate the temperature, lighting and humidity.

And, the fact that their wines are in over 500 Michelin-starred restaurants speaks volumes to its quality and gastronomic IQ.

Alice Paillard, Bruno’s youngest daughter, is the second generation at the helm of this eponymous independent, and family owned business. After a 10 year apprenticeship she took over 2018. Under her leadership, the House has expanded its overseas markets and re-energized the brand domestically.

Sustainability

Preserving the inimitable chalky minerality of Champagne terroir for future generations is a mission for Paillard. From a sustainability perspective they employ as “slow and sustainable” viticulture ethos, that includes organic farming whenever possible, and promoting biodiversity in the vineyard. Furthermore, in terms of climate actions, Bruno They have been experimenting with covering vineyards with straw to protect devastating effects of too much sunlight on natural microbes.

Many thanks to Creative Palate Communications for the opportunity to sample this wine.

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