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Champagne Bouzy Grand Cru Brut by Pierre Paillard N/V

Champagne Bouzy Grand Cru Brut

by Pierre Paillard N/V

Producer : Pierre Paillard

Region : Champagne (France), France (France)

Bottle Per Case : 6 x 750 ml

Tasting Notes

"This blend focuses on pinot noir (60 percent) over chardonnay, harvested from 22 parcels in Bouzy. It’s a heady Champagne, with generous flavors wilding from orange to tangelo and citrus pith, the lime-brisk acidity driving forward with the bubbles in a frothy minerality. The fleshy grape skin character integrates the wine’s structural edges into richness."

92 points - Wine & Spirits Magazine, Dec 2015

92 points / Top 100 Wines of 2013 - Wine Spectator 2013

Specs

Bottles Per Case 6 Pack
Bottle Size 750 ml
Producer Pierre Paillard
Region Champagne (France), France (France)
Alcohol 12% alc. / vol.
Style Sparkling
Vintage N/V
Farming Method Sustainable
Grapes 40% Chardonnay, 60% Pinot Noir
Wine Type Sparkling
Price of Case $354.00

The Producer

Pierre Paillard

Champagne Pierre Paillard is located in the charming town of Bouzy, nestled on the southeastern slopes of the Montagne de Reims. Designated as a Grand Cru, the vineyards in this village bask in an almost ideal south-facing exposure. Alongside the neighboring villages of Aÿ and Ambonnay, Bouzy stands as a key source for Champagne's most robust Pinot Noir.

The Paillard family has cultivated grapes in this area since 1768, now overseeing 11 hectares of vines dominated by 60% Pinot Noir and 40% Chardonnay. Antoine Paillard and Quentin represent the fourth generation of winemakers in the Paillard lineage. Their 28 parcels follow the principles of Lutte Raisonnée, eschewing fertilizers and chemical treatments. Future plantings exclusively come from two meticulously chosen parcels: Les Maillerettes and Les Mottelettes.

Les Parcelles, crafted entirely from Bouzy grapes sourced from 22 diverse vineyard parcels averaging 30 years in age, showcases a blend of 60% Pinot Noir and 40% Chardonnay, with approximately 35% reserve wine. The aging process unfolds sur lie, lasting four years in the deep 19th-century cellars situated 53 feet below ground. Following disgorgement, a slight dosage of 3.5 g/l (extra brut) imparts the finishing touch to this exquisite wine.

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