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The House of Bruno Paillard was born out of a simple yet ambitious desire to create a special, personal Champagne of the highest purity. So in 1981, at the age of only 27, Bruno Paillard embarked on the adventure of founding his own house, making it one of the youngest houses of Champagne. Today, its vineyard reaches a size of 32 hectares of vines, 12 of which are classified as Grand Cru, and each cuvée is the object of delicate attention as much as it is demanding.
When he started his own Champagne business at just 27 years old, Bruno Paillard first rented a winery and meticulously selected his grapes from rigorous and trusted winemakers, whom he knew from his past as a broker. He thus elaborates his Champagnes with a very personal style. At first, their distribution was exclusively for export and very quickly, the quality of the Champagnes of Bruno Paillard was recognized by the Anglo-Saxon critics from the 1990s. Then faced with the increasing demand for its vintages, Bruno Paillard begins the acquisition of vineyards in 1994: it will be the first 3 hectares of Grands Crus in Oger in Côte des blancs. Gradually, his vineyard grows and today it extends over 32 hectares so 12 hectares of Grands Crus.
The daughter of Bruno Paillard, Alice, joined the adventure in 2007, and together they produce Champagnes worthy of their reputation in the purest respect of the land. The inimitable chalky typicity of the Champenois terroir, which is asserted by freshness, minerality and complexity in the wines, is a priority for the Champagnes Bruno Paillard. As a result, a lot of attention is paid to the vineyard, going in the direction of sustainable viticulture and promoting biodiversity.
The Champagnes Bruno Paillard combine depth and elegance. Each cuvée has an assertive personality and expression of its own.
The Dosage: Zero cuvée is arguably the purest Champagne of the house, a blend of the three grape varieties and expresses itself generously and chiseled with a very saline edge.
What about the sumptuous Blanc de blancs Grand Cru, an intensely aromatic Champagne, silky and full of freshness. A perfect cuvée for the aperitif but can be served with more delicate dishes.
The N.P.U "Nec Plus Ultra" cuvée represents the quintessence of the House Bruno Paillard, born from a desire to create the best Champagne possible. Only 8 vintages have so far satisfied such a requirement. An accomplished, expressive and wonderfully pure Champagne, promising a great tasting moment.
This is probably the most expressive and demonstrative Champagne of the Cellar Master's and Vendangeoir's talents during the pressings, which take place in several phases: vin de presse, vin de taille, the best qualities coming from the first pressing, which is the equivalent of 2,733 bottles out of the total bottles allowed according to interprofessional agreements renewed each year. The wine's clarity and brilliance are Extraordinary.
20% of the year's first press ferments in small oak barrels. Cuvée 72 is composed of 45% Pinot Noir, 33% Chardonnay and 22% Pinot Meunier grapes from a minimum of 30 of the 327 crus in the Champagne region.
The wine is made with at least 30% of wines from previous years composed of 25 vintages blended since 1985. It is a Champagne Extra brut and therefore multi-vintage.
The wine is then bottled to be lowered into deep cellars to age on lees for around 4 years. The wine will then be disgorged as and when required.
On the nose: citrus fruits such as Menton lemon, Florida grapefruit or southern Italian bergamot followed by aromatic touches of red berries such as redcurrant, raspberry, morello cherry to fiir on spicy eXOtic notes such as white pepper mixed with fine expressions of pineapple.
On the palate: very fine attack of red berries followed by hints of citrus, almonds, toasted brioche bread, but also redcurrant jelly, blackberries and figs.
Bottles can age in the cellar, lying down, protected from light and noise with an optimal degree of around 70%.
This is a Champagne of pleasures, to be served around 10 to 12°C, over an entire meal with smoked salmon toast, sushi, Marennes-Oléron oysters, sea fish grilled a la plancha, pike with beurre blanc sauce, soft cheeses like chaource, dark chocolate fondants or a vanilla and coffee Norwegian omelette. Champagne of any hour, it will go very well on mignardises, macaroons or cannelés from the South-West.
