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Bruno Paillard Premiere Cuvee

Non-Vintage Sparkling Wine from Champagne, France
  • W&S93
  • RP91
  • JS91
  • WS90
12% ABV
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4.4 12 Ratings
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4.4 12 Ratings
12% ABV

Winemaker Notes

A straw gold color 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 first aromas reveal the citrus character of the Chardonnay, such as lime and grapefruits. Red fruit aromas then come out, including 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. The nose is confirmed by the first taste, including citrus, almonds, toasted bread and "brioche"... but also redcurrant jelly, and dark fruits like cherry, fig or blackberry. The palate is full, quite long, with a very clean finish. Elegant, but not without complexity, this wine perfectly illustrates what is "the house style."

The Premiere Cuvee champagne is an excellent aperitif. It matches divinely with cheese (Brie de Meaux, Camembert, aged salers), poultry and shellfish.

Blend: 45% Pinot Noir, 33% Chardonnay, 22% Pinot Meunier

Critical Acclaim

All Vintages
W&S 93
Wine & Spirits
One-fifth of this wine fermented in barrels, further enriched by reserve stocks in the blend. The finesse of the bubbles creates a cashmere feel out of that richness, layering toasty notes of age with a spark of freshness in the wine’s lime and limestone savor (it has the fossilized oyster-shell impression of a great Chablis). Deliciously complex, it may make you hungry for an oyster.
RP 91
Robert Parker's Wine Advocate
The NV Brut Première Cuvée (Disgorged 07/2016) has a bright straw-gold color. The blend of Pinot Noir (45%), Chardonnay (33%) and Pinot Meunier (22%) opens with a clear, fresh and open, very elegant and generous bouquet of bright, ripe fruits (melons, lemons) with beautiful chalk, brioche and toast flavors as well as emerging notes of sweet cherries and wild strawberries. Nice purity. This is a highly elegant, fresh, textured and tightly woven but very well balanced cuvée with lovely purity and a persistently salty, citrus-fresh and cleansing finish with good grip. This is an extraordinary effort.
JS 91
James Suckling
An attractive, fresh mix of citrus and peach fruits here. The gently spicy, biscuity complexity sits amid nicely played autolysis characters that make this fresh and lively. The palate has plenty of bright and sweet-peach and melon-fruit flavors. It's really easygoing, in fact, displaying generous punchy flavors and zesty acid crunch that holds it all together.
WS 90
Wine Spectator
This lively version offers bright, citrusy acidity, with flavors of nectarine, toasted almond and lemon curd, layered with a streak of smoky mineral. Crunchy finish. Disgorged March 2015. Drink now through 2019.
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Bruno Paillard

Bruno Paillard

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Bruno Paillard, Champagne, France
Image of 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.

Champagne

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

CWMBP102W_0 Item# 5908