Marks and reviews
Founded in Reims in 1981, Bruno Paillard is one of the youngest Champagne Houses. With an uncompromisable selection of terroirs, the exclusive use of first presses, blends made from a vast collection of reserve wines and an ageing time that is twice as long as required by appellation specifications, the Bruno Paillard champagne range reflects this constant quest for excellence and this desire to produce a "very personal style". Through elegant, complex and wonderfully pure champagnes, the Bruno Paillard House elevates its Champagne know-how to the top of its game.
The Bruno Paillard Champagne House overlooks an exceptional and patiently built vineyard, spread over 32 hectares of vines and 15 growths, 12 of which are classified as "Great Growths". The vineyard brings together the great terroirs of Oger, Le Mesnil sur Oger, Cumières and Verzenay as well as the exceptional Cru des Riceys, situated at the south of Champagne.
The Bruno Paillard Zero Dosage cuvée is made from a secret blend of more than 30 growths located on the greatest Champagne terroirs.
Winemaking and ageing
Exclusive use of the first press. Winemaking is carried out for the most part in small-capacity oak barrels. The development of this cuvée is unique in its proportion of reserve wines. *Representing half of the blend, some of these reserve wines underwent their first fermentation in barrels, then being stored* in stainless steel vats. Some have aged in bottle for more than 10 years. Ageing time of lees is 3 to 4 years in bottle, complemented by an additional ageing time of 6 months after disgorging.
Dense and bright, the wine is a beautiful straw gold colour. Effervescence is delicate and persistent.
Generous and beautifully fine, the nose mixes fragrances of white fruits and fresh almonds. At aeration, the nose becomes more complex and reveals tasty notes of chocolate, toast, fresh raspberry and candied chestnuts.
Live and complex on the attack, the palate seduces with its aromatic richness and its chiselled texture, as well as its saline and persistent finish.