BRUNO PAILLARD - PREMIÉRE CUVÉE CHAMPAGNE
The Premiere Cuvee is the flagship of the Bruno Paillard style. Golden straw colour reveals a high presence of Chardonnay and the exclusive of first pressing. On the nose, primary aromas of citrus fruits of Chardonnay, lime and grapefruit. Then the red fruit aromas of Pinot Noir appear, redcurrant, raspberry and morello cherries. When left to open up in the glass, the wine shows hints of dried fruits, sometimes exotic, from the Pinot Meunier.
The palate is lively and vivacious, thanks to a low dosage. The aromas on the nose are echoed in the mouth. Primary flavours of citrus, almonds and toasted bread, very soon joined by redcurrant jelly and dark fruits like cherry, fig and blackberry.
While the wine opens up in the glass and gets warmer, it expresses light plum and pear flavours. The palate is full, quite long with a very clean finish.
ORIGIN Champagne, France
MAKER Bruno Paillard
GRAPES 45% Pinot Noir, 33% Chardonnay, 22% Pinot Meunier
PAIRING The Premiere Cuvée Champagne is an excellent aperitif. It matches divinely with cheese (Brie and Camembert), poultry and shellfish.
Maison Bruno Paillard sprang from its founder’s desire to create a champagne different from any other; extremely pure.
A great champagne for Bruno Paillard is – above all – an “assemblage”, blending: of diverse crus, grape varieties and vintages. It is about the constant desire to capture the quintessential finesse and elegance which champagne can bring when it is served with love and care.
The Bruno Paillard style is a marriage of elegance and complexity which is manifested as a light and smooth effervescence, a remarkable purity, a true freshness and a silky texture.
The effervescence has to be delicate. The bubbles are very tiny, almost microscopic, yet they are what release the wine’s aromas and give it a smooth and creamy texture on the palate.
The colour has to be completely natural. It is bright: green gold for Blanc de Blancs, golden for Première Cuvée and copper for Rosé. The colour of the vintages becomes deeper, and almost amber after several decades.
The aromas have to be extremely pure: nuances of citrus fruits and almonds from Chardonnay; red fruits from Pinot Noir; and exotic fruits from Pinot Meunier. By using only the first pressing of the grapes, we ensure that the purest aromas are extracted.
The freshness has to be perceptible but not overwhelming. It is enhanced by the acidity of the wine, yet the wine is not acidic in taste. Only a minimum of extra sugar is added (“dosage”) to enhance this remarkable freshness.
Complexity must not be confused with heaviness; rather, it is more about elegance. The balance and the depth of the wines are what gives them their purity. Complexity only reveals itself to those who take time to discover, emerging as the wines age.