Bruno Paillard Brut Rose
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, Bruno 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, he started his own Champagne house – the first
new maison in nearly a century. After renting a cellar for three years and purchasing carefully selected grapes from
independent growers, Bruno released his first Champagnes. He then built his own cellar, allowing him total control
over temperature, lighting and humidity. In 1990 Bruno built his current winery, and in 1994 began purchasing
vineyards. He now has 62 acres, almost half of which are Grand Cru. The fruit from these vineyards cover 1/3 of his
production needs and are farmed organically and sustainably – a rigorous and delicate job given that his 62 acres
are subdivided into 40 different parcels. Bruno sources the remaining fruit from long-term contracts with highquality,
independent growers. The grapes are hand-harvested and only juice from the first press is used. Each cru
is vinified separately, minimal dosage is added (8-9 grams of sugar per liter) and aging is driven not by AOC
requirements but by Bruno's precise and demanding requirements for quality.
Bruno produces a mere 45,000 cases per year. From the Brut Premiere Cuvee to the N.P.U. (Non Plus Ultra), each
cru shares a hallmark – a certain finesse and wonderful tension between fruit and acidity. All Bruno Paillard bottles
carry the disgorgement date on the back label, a quality step pioneered by Paillard. After disgorgement, the bottles
rest in the cellar for at least three months before they are labeled and shipped.
|In its youth, the wine is a light copper gold colorthat evolves to a light, salmon pink color
when mature. Vivacious and fruity aromas of red currant and fresh red fruit with notes of Morello cherry. Refined
flavors of fraises de bois, violet, slightly toasted hazelnuts and brioche are elegantly presented in this
sophisticated, well-structured Rose.
|92 Points ~ Wine & Spirits Magazine "A rosa rugosa scent melds with hints of green tea in the deep red fruitness of this rose. It's both floral and rooty, lacy and formidable, its bubbles glimmering through the flavors like light through red stained glass."
|90 Points ~ Wine Spectator "Crisp, with a light chalkiness to the texture. This shows flavors of ripe apple, toasted almond, yellow plum and crystallized honey. Offers a floral, lightly smoky 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.
|(85% Pinot Noir/15% Chardonnay). The Pinot Noir was rapidly pressed and the skins immediately removed to
avoid discoloration, which is then blended with the juice of some Pinot Noir vinified as a light red by leaving the skins
on the juice. The Chardonnay for this blend was grown in the northern reaches of the Cote des Blancs which lends
freshness and acidity.