Bruno Paillard
Represented by Alice Paillard
Attending:
New York City
A MAISON WITH A SINGULAR IDENTITY
Maison Bruno Paillard sprang from its founder’s desire to create a champagne different from any other; extremely pure.
A great champagne for Bruno Paillard is – above all – an “assemblage”, blending: of diverse crus, grape varieties and vintages. It is about the constant desire to capture the elegance which Champagne can bring when it is served with love and care.
This very personal style is a marriage of elegance and complexity which is manifested as a light and smooth effervescence, a remarkable purity, a true freshness and a silky texture. The effervescence brings the aromas of the wine to the taster’s nose and a smooth texture to the palate.
The colour of the wines has to be completely natural. It is bright: green gold for Blanc de Blancs, golden for Première Cuvée Extra-Brut and copper for Rosé. The colour of the vintages becomes deeper, and almost amber after several decades.
The aromas have to be extremely pure: nuances of citrus fruits and almonds from Chardonnay; red fruits from Pinot Noir; and exotic fruits from Pinot Meunier. By using only the first pressing of the grapes, we ensure that the purest aromas are extracted.
The freshness has to be perceptible but not overwhelming. It is enhanced by the acidity of the wine, yet the wine is not acidic in taste. Only a minimum of extra sugar is added (“dosage”) to enhance this remarkable freshness.
Complexity must not be confused with heaviness; rather, it is more about elegance. The balance and the depth of the wines are what gives them their purity. Complexity only reveals itself to those who take time to discover, emerging as the wines age.
REVEALING THE BEAUTY OF CHAMPAGNE
Strong ideals which come from the quest for the expression of Champagne’s beauty.
Bruno Paillard has always been a lover of the Champagne region and has always been committed to defending and actively shaping it. Preserving the inimitable chalky minerality of Champagne terroir, is a priority of the Maison. Great care is taken in the vineyards, to work sustainably and express this specificity.
The pursuit of excellence at Bruno Paillard is manifested at every step of the winemaking. This begins selecting only the best grapes, of which only the first pressing will be retained.
In the winery, each “cru” is vinified separately in tank or barrel to allow a precise selection during the blends. The addition of “Reserve Wines” during the blending process gives consistency to the style of the Maison’s Multi-Vintages. Depending upon the characteristics of the year, the amount which is added varies from 25% to 50%.
In the cellar, the ageing period of the bottles is two to four times longer than the legal minimum in Champagne… it can reach 15 years for the N.P.U. -“Nec Plus Ultra”. The dosage is always “Extra Brut”, respecting the purity of the wines. The wine rests in the cellar after disgorgement, typically for five to 18 months, depending on the vintage.
In 1983, Bruno Paillard became the first champagne producer to display the disgorgement date on every single bottle. By doing this, he tells the consumer about a key moment in the life of a champagne bottle. Applauded by connoisseurs, this initiative is slowly being embraced by other Champagne brands.
REVEALING THE BEAUTY OF CHAMPAGNE
Strong ideals which come from the quest for the expression of Champagne’s beauty.
Bruno Paillard has always been a lover of the Champagne region and has always been committed to defending and actively shaping it. Preserving the inimitable chalky minerality of Champagne terroir, is a priority of the Maison. Great care is taken in the vineyards, to work sustainably and express this specificity.
The pursuit of excellence at Bruno Paillard is manifested at every step of the winemaking. This begins selecting only the best grapes, of which only the first pressing will be retained.
In the winery, each “cru” is vinified separately in tank or barrel to allow a precise selection during the blends. The addition of “Reserve Wines” during the blending process gives consistency to the style of the Maison’s Multi-Vintages. Depending upon the characteristics of the year, the amount which is added varies from 25% to 50%.
In the cellar, the ageing period of the bottles is two to four times longer than the legal minimum in Champagne… it can reach 15 years for the N.P.U. -“Nec Plus Ultra”. The dosage is always “Extra Brut”, respecting the purity of the wines. The wine rests in the cellar after disgorgement, typically for five to 18 months, depending on the vintage.
In 1983, Bruno Paillard became the first champagne producer to display the disgorgement date on every single bottle. By doing this, he tells the consumer about a key moment in the life of a champagne bottle. Applauded by connoisseurs, this initiative is slowly being embraced by other Champagne brands.
