(60% Pinot Noir and 40% Chardonnay; disgorged in October, 2013): Light gold, with a faint onion skin cast. Spicy orange zest and honeydew on the fragrant, mineral-accented nose. Dry and tightly focused, offering lively Meyer lemon and melon flavors and a deeper suggestion of nectarine. Finishes with building floral character and excellent tangy persistence, leaving bitter citrus zest and dusty mineral notes behind. (JR)
Pierre Paillard's Bouzy Grand Cru Brut (the final name has still to be decided when I tasted it in March 2016) is a 60% Pinot Noir and 40% Chardonnay blend, based on 2011 (65%) and 2010 (35%) that was disgorged with 3.5 grams per liter in September 2015. The wine is pure and subtle, but intense and fruity on the nose - already indicating remarkable finesse. It also has great finesse and purity on the palate; it is light and mineral, so pretty, and full of tension and character with a persistent finish. There are lemon flavors in the aftertaste. (SR)
This harmonious Champagne boasts a fine, creamy mousse and a delicate mix of Anjou pear, biscuit, honey, graphite and fleur de sel flavors. Features a fresh, almond-tinged finish. Disgorged July 2015. (AN)
The NV Brut Grand Cru, 60% Pinot Noir and 40% Chardonnay, is a good introduction to the Paillard Champagnes. There is good energy to the citrus, orchard fruit and floral-driven flavors, especially considering the two base vintages (2011, 2010) in the blend. The Brut is just a touch burly, especially on the finish, but it is nicely rendered just the same. Dosage is 3.5 grams per liter. Disgorged: December 2015. (AG)
Emphasizing Pinot Noir (60 percent), this is a blend from 22 parcels in Bouzy. It’s fresh and clean, with red cherry perfume adding a touch of sweetness to the finish. The bubbles make it a little aggressive and gruff for now, needing a little time under cork to mellow.
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