première cuvée extra-brut
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.
James Suckling 2022
Première Cuvée Extra-Brut, signature of the Bruno Paillard House, is a very personal interpretation of the whole region. It is the fruit of more than 30 crus from the noblest terroirs of the Champagne region, whose composition is kept secret.
Selection of the first press of Pinot Meunier (22%), Chardonnay (33%) and Pinot Noir (45%), of which a part (20%) makes its first fermentation in barrel. In addition, there are the reserve wines, 25 vintages blended since 1985 in a proportion that can go up to 50%.
A long aging in the cellar takes place, 3 years on lees followed by 5 months minimum after disgorgement. The dosage, Extra-Brut (less than 6g/L), makes this wine an authentic and pure champagne.
45% Pinot Noir
22% Pinot Meunier
3 YEARS ON THE LEES
5 MONTHS MINIMUM AFTER DISGORGEMENT
The golden straw colour reveals a high presence of chardonnay and the exclusive use of the first pressings. The fine bubbles are due to a strict selection of the best grapes, perfectly controlled temperature in the cellar and very long ageing.
The primary aromas reveal the citrus fruits of chardonnay: lime and grapefruit. Then the red fruits aromas of pinot noir appear: redcurrant, raspberry, morello cherries. When left to open up in the glass, the wine shows hints of dried fruits, sometimes exotic, from pinot meunier.
The attack is lively thanks to the low dosage which respects the authenticity of the wine. The nose is confirmed with the first flavors of citrus fruits, almonds, toast … but also redcurrant jelly and black fruits like cherry, fig or blackberry.
In its evolution, its aeration, its warming up, it reveals slightly plum and pear flavors. The mouth is ample without being heavy, quite long, leaving a very clear finish.
THE PERFECT MATCH
The Première Cuvée Champagne is an excellent aperitif. It matches divinely with cheese (Brie de Meaux, Camembert, aged salers), poultry and shellfish.
RISOTTO WITH PALOURDS
by Joël Robuchon
Joël Robuchon discovered the Bruno Paillard champagnes in 2000, he expresses the feelings inspired by this discovery as follows:
“This Champagne wine, with a low sugar content, very balanced, is the image of a demanding character, excellent connoisseur of the terroir and the best vintages. It seems to me that he and I have the same sense of rigor and perfection.
This is how Joël Robuchon worked for a decade on the harmony of food and wine pairings around the House’s Champagnes.