Bruno Paillard's family lineage of brokers and growers in the two Grand Cru villages of Bouzy and Verzenay dates back to 1704. Following in their footsteps, he began as a broker in 1975, and acquired a deep and extensive knowledge of the region and its wines. In 1981, at the age of 27, Paillard started his own Champagne house - the first new one in nearly a century. After renting a cellar for three years and purchasing carefully selected grapes from independent growers, Paillard released his first Champagnes. He then built his own cellar, allowing him total control over temperature, lighting and humidity.. In 1990 he built his current winery, and in 1994 began purchasing vineyards. He now has 62 acres, which cover 1/3 of his production needs, almost half of which are Grand Cru in some of the best viticultural areas in Champagne. These vineyards are farmed organically and sustainably - a rigorous and delicate job given that the vineyards are subdivided into 40 different parcels. All harvesting is done by hand, according to the particularities of the parcel. Paillard also still works with high-quality, independent grape growers with whom he has had relationships for many years. The total production of Champagne Bruno Paillard is limited to 45,000 cases, made exclusively from the first pressing of grapes from the best vineyards in Champagne. From the Brut Premiere Cuvee to the N.P.U. (Non Plus Ultra), all Bruno Paillard Champagnes share the same finesse and dryness. Each cru is vinified separately, minimal dosage levels are added, aging is extensive and well beyond AOC requirements. All Bruno Paillard bottles carry the disgorgement date on the back label, a quality step pioneered by Paillard. After disgorgement, all bottles are returned to the cellars for a minimum of 3 months before being labeled and shipped.

Tasting notes

Light copper gold color, slightly raspberry when young, growing salmon pink when mature. Vivacious and fruity, first aromas of redcurrant, fresh red fruit, leaning towards Morello cherry, strawberry and violet when opened. Refined and pure with an elegant, long and delicate finish.

Wine maker notes

Just as our Brut Première Cuvée, our Rosé is produced from a first pressing only. Purity and finesse are therefore a shared distinction. Great Champagne is a blend by definition, and our Rosé follows the rule. Pinot Noir is pressed rapidly, with juice and skins separated at once, to obtain a clear white wine, which is then blended with the juice of Pinot Noir vinified as Rosé (achieved by briefly leaving the black skins on the juice) or with red wine of the same grape, the result of fermenting the skins with the juice for a complete extraction of colour. This can be done with the red wine produced in our region known as Bouzy Rouge. Whatever the method, Pinot Noir in its three variations makes up 85% of the blend. To that we include a touch of Chardonnay (15%) to add elegance to the fruit of the Pinot Noir. As with all our champagnes, the "dosage" is very low to produce an authentic brut wine, quite unlike the sweetened rosés of inferior quality. Here again, every single bottle shows a counter-label with the date or the disgorgement. Our Rosé Première Cuvée is presented in clear bottles to show its delicate hue. It is an ideal wine for a Champagne Lunch or Supper, best with poultry and creamy cheese. It is produced in very limited quantities : 35 000 to 45000 bottles a year.

Technical notes

(85% Pinot Noir/15% Chardonnay). Pinot Noir juice under its two forms is dominant in the blend – white wine thanks to a rapid pressing, with juice and skins separated at once and red wine obtained by fermenting the skins with the juice for a complete extraction of color. A significant percentage of Chardonnay from the North of the Cote des Blancs adds freshness to the blend. The dosage is kept very low – 8 to 9 grams of sugar per liter – so as to produce an authentic and pure wine. The disgorgement date is on the back label. Minimum maturation in our cellar after disgorgement and before shipment: 3 to 4 months.