Floral overtones, honeycrisp apple, ginger, anise notes, creamy finish
Grape: 70% Pinot Noir, 30% Chardonnay
About the winemaker
The grapes are sorted in the vineyard and from the press; only the cuvée is taken by the Paillard’s to make their wines. The Cuvée is the first and best juice that comes out of the press. Many of the small vats they use to process the alcoholic fermentation keep the traceability of the plots alive. Benoit Paillard and his sons Antoine and Quentin are scientific in their work, keeping notes on all blending, pressing and weather conditions to compare vintages to optimise future decisions.
After blending the cuvées, the wines are bottled and undergo malolactic fermentation. They mature on their own lees for three and a half years. It is a much longer period of time than many of the other producers in Champagne. This is to achieve the sought after style of the Paillard’s Champagne; complexity and finesse. After this long resting period they disgorge the bottles and add a low dosage of 1.8gr/l. The reason for the low dosage is to keep the most celebrated of the Paillard Champagne’s traits at the fore.