Bruno Paillard : Blanc de Blancs 1996

Tasting notes and recommendations for Bruno Paillard's Blanc de Blancs 1996

Tasting

Appearance
A rather deep golden-yellow hue, reflecting its beautiful evolution.

Nose
Rich and explosive, the bouquet opens with aromas of ripe fruit, flowers and nuts. It then reveals great complexity, with evolved notes of almond, spice, honey and brioche, underlined by an elegant hint of toasted oak.

Palate
Full-bodied and generous, the palate seduces with its powerful, opulent and distinctly wine-driven character. Despite its evolution, it retains a lovely vivacity and energy that lingers throughout the tasting.

Food and wine pairings

This gastronomic wine pairs beautifully with rich and delicate dishes. It will elevate a poached egg with white truffles, creamed poultry, a shellfish risotto or a fine fish served in a butter and mushroom sauce.

Serving and cellaring

Disgorged in July 2007, this Blanc de Blancs 1996 has now reached full maturity and offers a tasting experience marked by pronounced tertiary aromas.

The opulence and purity of a Blanc de Blancs champagne by Bruno Paillard

The estate

Founded in 1981 in Reims, at the heart of Champagne, the House of Bruno Paillard was born from the vision of a former broker determined to create cuvées of exceptional purity. Today, the estate is run by Alice Paillard, managing director and co-owner, alongside her father Bruno Paillard, chairman. Independent and family-owned, the estate is defined by its exacting standards: extended aging, a systematic Extra Brut dosage and a commitment to transparency through the display of disgorgement dates. Its distinctive style captivates wine lovers around the world with its tension and silky vinosity.

The vineyard

The estate draws on a 25-hectare vineyard spread across 89 plots and 19 crus. The vines flourish on the great chalky terroirs of the Montagne de Reims, the Vallée de la Marne, the Côte des Blancs and the Riceys. This Champagne vineyard is farmed without herbicides, favouring mechanical soil work to encourage the roots to draw minerality from deep within the chalk. Controlled grass cover and biodiversity initiatives complete this environmentally respectful approach.

Winemaking and aging

Crafted exclusively from first-press juice, the 1996 Blanc de Blancs was vinified in temperature-controlled stainless steel vats and small oak barrels, with systematic malolactic fermentation to balance the wine's natural acidity. This 1996 Blanc de Blancs then underwent extended aging on lees for approximately eleven years in the house's cellars. After disgorgement, it was left to rest for a long period in the cellar to perfect its harmony.

Grape variety

100% Chardonnay.