“La Robe”: the pink copper colour with a hintof raspberry when young evolves to salmon while ageing. The fine and smooth bubbles are due to a strict selection of the best grapes, a perfectly controlled temperature in the cellar and a very long ageing.
“Le Nez”: The initial aromas of red-currant and red fruits evolve to morello cherry, wild strawberry and violet while breathing. A touch of lemon denotes the discrete presence of Chardonnay. With age, aromas tend towards dark fruits like dark cherry, fig and blackberry.
“La Bouche”: reveals red fruit captured at their full freshness. The finish is bright and long.
Leave a Comment
Wine maker notes
This wine is named Rose Premiere Cuvee because only the first pressing of the grapes is used. In the local language, this first pressing is “la Cuvee”.
The blend is a majority of Pinot Noir with a touch of Chardonnay. Pinot noir is present under two forms:
-White wine of Pinot Noir: After a quick pressing, and a fast separation of the skins, the juice is very pale and can be vinified as a white wine.
-Red wine of Pinot Noir is obtained by a prolonged maceration of the juice on the shins. A touch of Chardonnay brings the necessary vivacity o balance the fruits of Pinot Noir. Rose Premiere Cuvee has to counterbalance any harvest, rich or poor. Depending on the year, the blend includes a different percentage of “Rose Premiere Cuvee Reserved Wines” aged in tanks and barrels. Rose Premiere Cuvee spends three years of ageing in the cellar before disgorgement. Dosage is very low with 6 grams per litre. Presented in a transparent bottle, this wine first seduces with his delicate colour. Rose Premiere cuvee is ideal to serve with poultry and cheese.
Bruno Paillard was born in Reims in 1953. His lineage of brokers and growers in the two Grands Crus villages of Bouzy and Verzenay dates back to 1704. Following in the family’s foot steps, he starts working as a broker in 1975 acquiring a deep and extensive knowledgeof Champagne.
But after 6 years, he is taken by the overwhelming desire to create a different Champagne: one that would go beyond what existed in terms of purity and elegance.
We are in January 1981, Bruno Paillard is 27 years old, and with nothing but his will – no vineyards, no money – he sells his old Jaguar that had become a collector item to provide his company with a starting capital of 50 000 francs (15 000 Euros).
Madness! Nonsense! In a region that hasn’t seen a new house in nearly a century, the mood is rather conservative. But nothing can stop the dream of this pioneer of Champagne.
Bruno Paillard creates his Champagnes in a rented cellar with carefully selected grapes from independent growers. After 3 years of working like an alchemist, improving his know how, he finally reaches the style of his dreams.
In 1984, Bruno Paillard invents the first totally “ground level” cellar. This brand new concept allows an extremely strict control of temperatures, lighting and humidity.
And soon, the very personal style of his wines seduces. Bruno Paillard Champagnes are first recognized by the English Press as some of the best wines of the region. In 1988, the famous critic Hugh Johnson defines the house as “A Small but Prestigious Young ChampagneHouse With Excellent Silky Vintages and Non Vintages!”
In 1990, Bruno Paillard draws the current winery with his architect Jacques Blehaut: a state of the art structure with stainless steel, glass and wood symbolizing the 3 noble vessels of Champagne.
Revolutionary, this new cellar combines the traditional know how with the newest qualitative techniques.
In 1994, Bruno Paillard purchases his first vineyard: 3 hectares in Oger, a beautiful Grand Cru of the Cote des Blancs. Now, the vineyards of the house cover 32 hectares – half of the production needs – including 12 hectares of Grand Crus : Oger, Le Mesnil, Bouzy,Verzenay. The remaining half are today still purchased to the same independent growers families since the early 80’s.
In January 2007 his daughter Alice, one of four children, decided to join and continue the BP family adventure. Starting in the vineyards and then in the cellar for the first year, following with export development, Alice is now a shareholder and co manages the House withher father.
Today Bruno Paillard Champagne produces 4 to 500 000 bottles a year and export 75% of this wines through 40 different countries – mostly to Europe, Asia and Northern America.
Wherever they are represented, the Champagnes of Bruno Paillard are exclusively sold through traditional outlets such as restaurants and fine wine stores. This selective distribution is a guarantee of quality for the client thanks to the good care of sommeliers and fine wine merchants.