This wine was received as a tasting sample.
Champagne Bruno Paillard Première Cuvée Rosé — delicate salmon-pink in the glass with persistent small bubbles. Mixed berry aromas of ripe raspberries and boysenberries are lightly perfumed. Mouth-filling bubbles punctuate juicy berry flavors, hints of almond, white flowers and cedar spice. Flavors are very long lasting with a bright, citrusy finish that leaves your palate refreshed and ready for another sip. 12% abv. SRP $65
If the beautiful bottle design and lovely color of this Champagne don’t draw you in its aromas and flavors are certain to do so. This multi-vintage Champagne is a blend of white wine made from a quick press of Pinot Noir and a red wine made from Pinot Noir after prolonged maceration. A small amount of Chardonnay is added for balance. Only the first pressings of Pinot Noir and Chardonnay are used, hence Première in the name of the Champagne. The wine was aged for three years sur lie before disgorgement, then aged a further five months before release.
Bruno Paillard was the first producer to print the disgorgement date on every bottle of Champagne they produce. Quoting Maison Bruno Paillard,
Disgorgement is like a second birth for the wine. Each bottle then returns to the cellar to rest for 5 to 18 additional months before shipment.
From that day, a natural process of ageing begins which is unique to Champagne. The aromatic evolution from fruits to flowers to spices is fascinating to the taster.
Our food pairing with Champagne Bruno Paillard Première Cuvée Rosé: dungeness crab ravioli with shallot cream. The bright berry flavors of the Champagne were accentuated by the briny sweetness of the dungeness crab. A match made in heaven and one that is an excellent reminder of just how delicious Champagne is with a meal.