Bruno Paillard Champagne Blanc de Blancs Magnum
Art. # 1813
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Bruno Paillard
Bruno Paillard comes from a family of merchants and wine producers since 1704. In 1975, only 27 years old, but with more experience in the Champagne trade, he founded his own company, without vineyards and wineries and without funding. He sells his car and starts producing Champagne in a winery for rent, carefully choosing grapes from independent producers. In 1994 he managed to buy his first vineyard - 3 hectares with Grand Cru classification in Oger, Côte des Blancs. From that moment until today, Bruno Paillard, with a lot of patience and perseverance, managed to reach 32 hectares, including 12 ranked Grand Cru. From the care of the vines to the precise production, Bruno Paillard is dedicated to making only the best Champagne - elegant, soft, with impressive purity and freshness. He manages to break into a business in which there has been no new player for a hundred years. Winique history and wine!
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Champagne
The Champagne region is located the furthest north compared to all the wine regions of France. The distinctive taste and purity of true champagne is certainly due to the chalky soil and continental growing conditions. Unlike most other wines, what is characteristic of those from Champagne is that the harvests from different years are blended to produce a final product (non-vintage) or different wines from the same harvest are blended - in this case, the wine is vintage and its year is indicated on the label. This ultimately means that the quality of the resulting champagne depends greatly on the balance between the quality of the grapes and the skills of the winemakers, which is why they are also promoted according to the name of the producer. Thus, in Champagne and around the world, names like Krug, Mumm, Bollinger, Veuve Clicquot are well-known, not to mention the well-known brands Dom Perignon, Moët & Chandon, and Taittinger. The grape varieties in this region are Chardonnay, Pinot Noir, and Pinot Meunier, which are present in different proportions in the wines from Champagne. The so-called Blanc de Blanc is often produced, made only from Chardonnay grapes, as well as Blanc de Noir, which is white champagne but made from the red grape Pinot Noir. An interesting and little-known fact is that in Champagne, sparkling rosé is made by blending white and red wine, rather than following the standard for producing rosé wine.
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Chardonnay
Chardonnay is the world's most famous white-wine grape and also one of the most widely planted. Of course, the most highly regarded expressions of the variety are those from Burgundy and California, but many high-quality examples are made in Italy, Australia, New Zealand and parts of South America. Describing the flavours of Chardonnay is not easy. This is not thanks to the complexity of the varietal itself but usually due its susceptibility to winemaking techniques - such as Malolactic fermentation which gives distinctive buttery aromas or Fermentation or maturation in oak barrels which contributes to the wine with smokey notes of vanilla, honey and even cinnamon, and not last the lees contact while in barrel imparts biscuity, doughy flavours. And all these incorporated with the varietal aromas of tropical (banana, pineapple and guava) to stone fruits (peach, nectarine and apricot), sometimes even citrus and apple notes. Climate plays a major role in dictating which fruit flavours a Chardonnay will have - warm regions (California, Australia ) make more tropical styles; temperate zones (southern Burgundy, New Zealand) - stone fruit notes, while the very coolest (Chablis, Champagne) lean towards green-apple aromas.
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