Pierre Paillard Les Parcelles XX Bouzy Grand Cru Extra Brut NV
Pierre Paillard Les Parcelles XX Bouzy Grand Cru Extra Brut NV
$66.99 on 6+ (code: 6saves3)
XX 2020 Base Wine
92 pts Wine Advocate Robert Parker
Paillard’s NV Bouzy Grand Cru Les Parcelles XX hails from the 2020 vintage and, in keeping with the tradition, incorporates 20% reserve wines. It embodies the signature blend of 80% Pinot Noir and 20% Chardonnay, sourced exclusively from the sun-drenched, south-facing slopes of Bouzy. The bouquet is expressive, unfolding with aromas of pear, ripe citrus and warm spices, mingling with nuances of toasted bread and orange zest. On the palate, it is medium- to full-bodied, showcasing a livelier, more luminous fruit profile than its predecessor, driven by racy acidity and finishing with a pronounced saline finish. True to the estate’s approach, maturation take place in 350-liter oak barrels, with the final cuvée composed from a mosaic of approximately 25 distinct parcels across Bouzy. The dosage is set at two grams per liter.
This important grower-bottler is based in the tranquil village of Bouzy, nestled within the Montagne de Reims. The family’s viticultural heritage spans eight generations, yet it was only in 1946 that Pierre Paillard took the step of vinifying his own wines, ceasing the longstanding practice of selling their fruit to the local cooperative. The estate’s modern renaissance began in 2008 with the arrival of Pierre’s grandson, Antoine Paillard, who joined his father, Benoît, in the winery. Antoine assumed full responsibility for vinification in 2016, and in 2018, his brother Quentin entered the fold, ushering in a new chapter of refinement.
The domaine’s 30 plots, extending across 11 hectares, are planted predominantly with Pinot Noir (80%), complemented by 20% Chardonnay, primarily massal selections. The vineyards are conscientiously plowed, and since 2008, the estate has adhered to a chemical-free regimen, save for essential mildew treatments—an approach shared by many in the region.
In the cellar, fermentation is initiated by native yeasts, though selected yeasts are employed for the prise de mousse. Sulfites are added during pressing and, if necessary, after malolactic fermentation. Élevage spans nine months in 350- and 600-liter barrels, sourced primarily from coopers such as Cavin, Chassin, François Frères and Atelier Centre France, with 5% to 10% of the barrels refreshed annually. Dosage is low, typically ranging between zero and three grams per liter.
Bouzy’s predominantly south-facing slopes yield wines of commanding presence—expansive and full-bodied yet harmoniously counterbalanced by a chalky extract that imparts both structure and an invigorating sense of freshness. “The chalk lies relatively close to the surface, between 50 and 100 centimeters beneath the clay-limestone topsoil. With carefully managed yields and meticulous farming, we achieve full ripeness without compromising freshness,” explains Antoine Paillard.
A significant evolution for the estate came in 2018, when the brothers expanded their scope beyond Bouzy, vinifying wines from other villages. In addition to Bouzy, their portfolio now includes cuvées from Verzenay, Ludes and Taissy, with forthcoming releases from Ambonnay and Verzy. Though they do not farm vineyards outside their ownership (which remains exclusive to Bouzy), they maintain full control over harvest timing, and it is their team that picks the grapes. The wines from Verzenay and Verzy, in particular, offer a more vibrant, brighter profile due to their predominantly north-facing slopes—an increasingly compelling attribute in the context of Champagne’s warming climate.
The style here is charming and succulent yet precise—melding power with ample structuring extract that imparts a sense of freshness. That said, certain cuvées reveal a more ample, broad-shouldered character than others.
Published: May 08, 2025
“The wines are quintessentially representative of Bouzy terroir, combining rich ripeness with chalky finesse, and are some of the best champagnes being made in the village today.“
- Peter Liem, Champagne Expert, Author and Educator
TERROIR
Bouzy is one of the 17 villages in the Champagne region that has been classified as Grand Cru, the highest classification that can be awarded. Its situation on the south‐facing side of the Montagne de Reims lie on a bedrock of hard chalk, but the depth of topsoils vary. Some parcels have a mere 20 inches of topsoil, yet there is a large vein of sedimentary soil up to 10 feet deep that runs through the center of the village. These areas of deeper soil are ideal for the difficult to ripen Pinot Noir grape.
VITICULTURE
The Paillard estate is divided into 28 parcels over 11 hectares, planted entirely in the Grand Cru of Bouzy. The average age of the estate’s vineyards is about 29 years, with the oldest parcels dating from 1956. Starting in 2012, the brothers have focused on a massive replanting of selection massale Pinot Noir from their oldest parcel, Les Maillerettes. Today 80% of their vineyards are planted to Pinot Noir, which for them is synonymous with the village of Bouzy with it’s south facing slopes that produces rich and aromatic pinot noir. They have farmed organically since 2012 but only became certified in 2020 - believing you have to go further. All parcels have been planted with cover crops for the last ten to fifteen years and synthetic treatments, such as those used against mildew, are kept to an absolute minimum.
VINIFICATION
For the vinification, each plot is harvested and now, vinified separately in oak. Fermentation is carried out at lower temperatures to retain the aromatics and the wines are kept in barrel on their fine lees until the early summer. Then starts a long process of tasting and blending. This is a unique moment shared only by the winemakers of the House (Benoît, Antoine and Quentin). Each plot is tasted, marked and commented upon until each person has a perfect feel for the profile of the year. Tests and blind tastings continue until the final choice: The creation of each cuvée. They bottle in June/July to maximize the influence of the oak and because they rely on native yeast fermentation and natural malolactic fermentation that takes time so they don’t want to rush the fermentation. After bottled for the second fermentation and kept in their 19th century cellars for a minimum of 3 years and as much as 10 years before being disgorged. Parcelles and Terre de Rosé are aged under crown cap and all the single vineyard wines (aged for a minimum of 5 years sur latte) are under cork.
