Paillard’s wine, for example, comes from old vines in the lieux-dits of Les Corettes, which is chalky with hardly any topsoil, and Les Champs St-Martin, a cool, north-facing site that’s very stony. This results in a champagne with a sleek, energetic structure, characterized not only by typical red-fruit flavors, but also yellow fruits like peach and apricot, underlined by citrus notes that veer towards grapefruit or pomelo. While it feels ripe and complete, it’s notably less opulent than some other wines of the village, due to that strong site signature." Peter Liem

Dosage: 2 g/L
100% Pinot Noir. Aged in oak, bottled under cork for the second fermentation and spent four years on lees before disgorgement.

Crafted from old vine Pinot Noir planted in the Grand Cru village of Verzenay these vineyards are located beneath the iconic Verzenay windmill and Les Champs Saint Martin. The north-facing slopes of the Montagne de Reims and the well-drained, chalky soil render wines that are complex yet structured with expressive red fruit and citrus notes. A restrained yet powerful wine.

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.