Product Details:
- Country: France
- Region: Champagne
- Varietal: Pinot Noir, Chardonnay, and Pinot Meunier
- Wine Style: Sparkling
Blend: Pinot Meunier (22%), Chardonnay (33%) and Pinot Noir (45%)
Taste & Critical Acclaim: 93 John Gilman Review Date: 10/2021
The current release of Bruno Paillard 'Première Cuvée' non-vintage Extra Brut is from the base year of 2016 and was disgorged in June of 2020. Like all of Alice Paillard’s wines, it shows supreme elegance on both the nose and palate, with the bouquet wafting from the glass in a mix of apple, pear, warm bread, a complex base of chalky soil tones, gentle smokiness and a hint of hazelnut in the upper register. On the palate the wine is crisp, full-bodied, focused and complex, with a lovely core, excellent soil undertow, zesty acids and a long, poised and impeccably balanced finish. This is the epitome of refinement- as Champagne should be! (Drink between 2021-2055)
92 Decanter Review Date: 08/2020
A whiff of flint precedes fresh lemon notes that pervade the entire wine with vivid freshness. The palate is taut and bright, with a rather salty, iodine savouriness. Lovely depth comes from the great proportion of reserve wines. The finish is brisk, with citrus and umami. (AK)
92 Wine Advocate Review Date: 01/2022
Disgorged in June 2021, the latest release of Paillard's NV Extra-Brut Première Cuvée is showing very well out of the gates, and it's already expressive, bursting with aromas of ripe orchard fruit, freshly baked bread, brioche and citrus oil. Medium to full-bodied, fleshy and precise, with a pinpoint mousse, bright acids and chalky grip on the finish, it's approachable now but also built to evolve with grace. (WK)
Pairing: Bruno Paillard Première Cuvée Extra-Brut is a versatile Champagne well-suited to a range of dishes, especially those that highlight subtle flavors and textures. Its dry style, with low residual sugar, makes it a strong choice as an aperitif, where its crisp acidity can refresh the palate and set the tone for a meal. When it comes to food pairings, seafood is a natural match.
About. Bruno Paillard, born in Reims in 1953, came from a long line of Champagne brokers and growers dating back to 1704. After six years working as a broker himself, he set out in 1981—at just 27 years old—to create a Champagne house of his own. At the time, no new Champagne houses had been founded in nearly a century, and the region was known for its traditionalism. Starting with rented cellar space and grapes from carefully chosen growers, Paillard began crafting wines with a vision: to achieve greater purity and elegance than what was typically found in the market.