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The House of Bruno Paillard was born out of a simple yet ambitious desire to create a special, personal Champagne of the highest purity. So in 1981, at the age of only 27, Bruno Paillard embarked on the adventure of founding his own house, making it one of the youngest houses of Champagne. Today, its vineyard reaches a size of 32 hectares of vines, 12 of which are classified as Grand Cru, and each cuvée is the object of delicate attention as much as it is demanding.
When he started his own Champagne business at just 27 years old, Bruno Paillard first rented a winery and meticulously selected his grapes from rigorous and trusted winemakers, whom he knew from his past as a broker. He thus elaborates his Champagnes with a very personal style. At first, their distribution was exclusively for export and very quickly, the quality of the Champagnes of Bruno Paillard was recognized by the Anglo-Saxon critics from the 1990s. Then faced with the increasing demand for its vintages, Bruno Paillard begins the acquisition of vineyards in 1994: it will be the first 3 hectares of Grands Crus in Oger in Côte des blancs.... See more ...
This is probably the most expressive and demonstrative Champagne of the Cellar Master's and Vendangeoir's talents during the pressings, which take place in several phases: vin de presse, vin de taille, the best qualities coming from the first pressing, which is the equivalent of 2,733 bottles out of the total bottles allowed according to interprofessional agreements renewed each year. The wine's clarity and brilliance are Extraordinary.
20% of the year's first press ferments in small oak barrels. Cuvée 72 is composed of 45% Pinot Noir, 33% Chardonnay and 22% Pinot Meunier grapes from a minimum of 30 of the 327 crus in the Champagne region.
The wine is made with at least 30% of wines from previous years composed of 25 vintages blended since 1985. It is a Champagne Extra brut and therefore multi-vintage.
The wine is then bottled to be lowered into deep cellars to age on lees for around 4 years. The wine will then be disgorged as and when required.
On the nose: citrus fruits such as Menton lemon, Florida grapefruit or southern Italian bergamot followed by aromatic touches of red berries such as redcurrant, raspberry, morello cherry to fiir on spicy eXOtic notes such as white pepper mixed with fine expressions of pineapple.
On the palate: very fine attack of red berries followed by hints of citrus, almonds, toasted brioche bread, but also redcurrant jelly, blackberries and figs.
Bottles can age in the cellar, lying down, protected from light and noise with an optimal degree of around 70%.
This is a Champagne of pleasures, to be served around 10 to 12°C, over an entire meal with smoked salmon toast, sushi, Marennes-Oléron oysters, sea fish grilled a la plancha, pike with beurre blanc sauce, soft cheeses like chaource, dark chocolate fondants or a vanilla and coffee Norwegian omelette. Champagne of any hour, it will go very well on mignardises, macaroons or cannelés from the South-West.
