Bruno Paillard

Bruno Paillard History

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 knowledge of 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).

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.

In 1990, Bruno Paillard draws the current winery with his architect Jacques Bléhaut: 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 Côte 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 Bruno’s daughter Alice, one of four children, decided to join and continue the Paillard 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 with her father.

Bruno Paillard House

The house of Bruno Paillard is among the youngest Champagne houses and still one of the smallest. It owns and runs a high quality vineyard spread over 26 hectares – of which 12 deserve the denomination “Grand Cru”. It produces around 550.000 bottles (45.000 cases) – over 75 % are exported to all European countries, U.S. and Japan.

The house specialises in the production of Multi-Vintage luxury cuvées as well as in vintages. Wherever they are represented, the champagnes Bruno Paillard are sold through traditional outlets, i.e. restaurants, specialist stores (“cavistes”), mail order clubs, etc… and never in supermarkets.

Bruno Paillard Style

Bruno Paillard style is the marriage of elegance and complexity which translates into a light and smooth effervescence, a remarkable purity, a true freshness and a silky texture.

Bruno Paillard Champagnes are produced by the traditional method and from the best possible grapes in the Champagne area under the personal supervision of its owner Bruno. The new premises just outside Reims, on the road to Epernay, are modern, efficient and dedicated to quality.

Bruno is used to says: “Je signe les Champagnes rares” (I sign the rare Champagnes). Champagne is above all elegance.

The Bruno Paillard range offers 3 multi-vintage Champagnes, plus several vintages some of which are now very rare. They are all Brut (Extra-Brut in fact). (The house does not produce a Sec or Demi-Sec) and the dosage is kept as low as possible in order to respect the authenticity of the wines. Furthermore, each and every bottle carries the date of its “dégorgement”, information which the house of Bruno Paillard was the first one to give on all its wines. At this stage, the “dosage” is added and the final cork is sealed. This operation makes it necessary to open the bottle, thus causing the loss of a small proportion of carbon dioxide and its replacement by oxygen.

From this date, therefore, a new process of ageing starts, which will cause oxidization and eventually “madeirisation”. This is why this date of dégorgement is so important. Bruno Paillard House recommends that the wine should be drunk at least 6 months or even several years after this date, provided it is well stored, bottles lying in a dark and cool cellar.


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