Bruno Paillard Brut Premiere Cuvee (375ML half-bottle)
Non-Vintage Sparkling Wine from Champagne, France
Tasting notes by Bruno Paillard:
A straw gold colour and very fine bubbles. Its delicate hue comes from to the use of a high percentage of Chardonnay and of the first pressing only. The fine bubbles are due to a very noble raw material, a perfectly controlled temperature in the cellar – cool and steady – and to very long ageing in bottle.
The first aromas reveal the citrus character of the Chardonnay : lime, grapefruits. Then red fruit aromas come out: redcurrant, raspberry, morello cherry – typical Pinot Noir. On leaving the wine to open up, candied fruits, even exotic fruits of Pinot Meunier appear with aromas of banana and pineapple. The palate is lively, thanks to the low dosage respecting the wines authenticity.
The nose is confirmed by the first taste, citrus, almonds, toasted bread and "brioche"… but also redcurrant jelly, then dark fruits - cherry, fig or blackberry.
On being aerated and warmer, the wine reveals the light taste of plum and pear. The palate is full, quite long, with a very clean finish. Elegance – but not without complexity – this wine perfectly illustrates what I call "the house style".
Wine Spectator - "Firm and focused, this lively Champagne is finely knit and elegant overall, offering flavors of Gala apple, pickled ginger, blackberry and toasted almond, with a hint of fleur de sel on the finish."
International Wine Cellar - "Pale gold. Expressive, precise aromas of nectarine, pear skin and chalky minerals. Racy and focused on the palate, displaying steely citrus and orchard fruit flavors underscored by zesty minerality. Concentrated but silky and brisk, with strong finishing cut and excellent length."
Wine & Spirits - "This is a tightly built, aromatic Champagne; its leesiness picks up on fruit-skin flavors while firming up the wine with minerality. A match for braised pheasant or rabbit."
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Bruno Paillard Winery
Bruno Paillard was born in Reims in 1953 into an established family of Champagne "vignerons" and brokers. He started his own brokerage in 1975 and founded his own Champagne house in 1981. In fact, it is the youngest prestige house to be created since World War II. Bruno Paillard is synonymous with quality. One hundred and twenty five acres of Grand Cru and Premier Cru vineyards provide the exceptional Pinot Noir, Pinot Munier and Pinot Chardonnay grapes which are used in the production of three luxury cuvees and one vintage Champagne. Each wine is produced in the traditional method and under the personal supervision of Bruno Paillard at his striking, state-of-the-art glass and stainless steel facility just outside Reims. Using only the first pressing of the grapes, Mr. Paillard is able to achieve the purest fruit flavors which then develop extraordinary balance during extended aging in the cellars. The Champagnes are all made with the dosage kept as low as possible in order to respect the authenticity of the wines. As a final note of quality, every bottle carries its date of "degorgement". Bruno Paillard is the only Champagne house to do so. The Champagnes of Bruno Paillard are rich, complex and dry but above all, elegant. View all Bruno Paillard Wines
About ChampagneChampagne is both a region and a method. The wines come from the northernmost vineyards in France and the name conjures an image like no other can. An 18th Century Benedictine monk named Dom Perignon is said to be the first to blend both varietals and vintages, making good wines not only great, but also special and unique to their winemaker. Today, nearly 75% of Champagne produced is non-vintage and made up by a blend of several years' harvests.
All Champagnes must be made by a strictly controlled process called "Méthode Champenoise." The grapes are pressed and fermented for the first time. The blending phase follows and the wine is bottled and temporarily capped. Then comes the second fermentation, a blend of sugar and yeast is added and, this time, the carbon dioxide is kept inside the bottle. This process leaves a great deal of sediment that is extracted through a process of "racking" or "riddling." The bottles are progressively turned upside down until all the sediment is collected in the neck. The necks are then frozen and the sediment is "disgorged." After this phase, the winemaker may decide to add sugar to sweeten the wine. Finally the wine is corked. Some wines move through this process in a couple of months, while others are aged after the riddling phase to build greater complexity and depth.
Champagnes range from dry, "Brut," to slightly sweet, "Demi-Sec." Pinot Noir and Chardonnay grapes are used in Champagne blends, but "Blancs de Noirs" is made entirely of Pinot Noir and "Blancs de Blanc" is made from only Chardonnay grapes. The high acidity achieved by the northern location is crucial to the balance and structure of these wines.
Not every year is a "vintage" declared. In years when it is not, the wines are blended with the produce from other years to create the non-vintage blend, the house style that remains constant from year to year. But in a great vintage year, champagne houses will bottle by itself the unblended year's produce, and use other portions as "reserve" wines to supplement and enrich the non-vintage blend. A vintage champagne can age quite gracefully, and gain complexity just like any other great still wine.
Mild cheeses like gruyere and shellfish pair nicely with Champagne. Also, oysters and Champagne is a popular combination. A full-flavored vintage Champagne can go with almost any meal.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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