Bruno Paillard Premiere Cuvee Front Label
Bruno Paillard Premiere Cuvee Front LabelBruno Paillard Premiere Cuvee Front Bottle Shot

Bruno Paillard Premiere Cuvee

  • SJ93
  • JS91
  • W&S90
  • WS90
750ML / 12% ABV
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4.4 38 Ratings
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4.4 38 Ratings
750ML / 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
SJ 93
The Somm Journal

Talk about balance: Clean and streamlined yet lively and zesty, this pinpricked bubbly’s got it. Yeasty aromas quickly make room for scents of tarte tatin, almond, and ripe Bosc pear, the latter of which carries over to the palate amid the ribbons of lemon zest and oyster-shell minerality that define the finish.

JS 91
James Suckling

Apricot, dried apple, dried lemon, shortbread and almond on the nose. Medium-bodied with sharp acidity and fine bubbles on the creamy, biscuity and dry palate. Very fresh and balanced. Drink now

W&S 90
Wine & Spirits

This blends pinot noir (45 percent), meunier (22 percent) and chardonnay, creating a round and generous Champagne with a ghosting of red fruit. Those flavors of red apples and strawberries are cut by the wine’s mineral acidity, then they open up again in the finish, lasting on chalk, nuts and crisp fresh fruit.

WS 90
Wine Spectator

Chiseled acidity provides racy drive to this linear version, which has a fine, lively bead and flavors of yellow apple and pear, dried thyme, biscotti and minerally smoke and oyster shell accents. Pinot Noir, Chardonnay and Pinot Meunier.

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Bruno Paillard

Bruno Paillard

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Bruno Paillard, France
Bruno Paillard Winery Image
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.
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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, . 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.’

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A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.

There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.

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