It was the perfect setting for Bruno Paillard to lead the master class and introduce us to his wines. See slideshow below.
In 1983, Bruno Paillard became the first Champagne producer to print the disgorgement date on the label of every single bottle produced. Disgorgement is a critical step in making Champagne and other sparkling wines. After the second fermentation in the bottle, sediment forms and must be coaxed to the neck of the bottle, called remuage. The bottles are turned in such a way as to allow the sediment to move towards the neck of the bottle over a period of 8 days to 5 weeks. Once the remuage is complete, the neck of the bottle is frozen, the cork is pulled and the sediment which is now ice, is expelled. The bottles are then recorked and returned to the cellar to “rest and recuperate”. The Première Cuvée and the Rosé Première Cuvée rest for a minimum of 5 months, the Blanc de Blancs Grand Cru rests for 8 months, the wine vintages rest for 8 to 12 months, and up to 18 months for the Nec Plus Ultra. “During the convalescence, the wine will recover a balance between freshness and softness of the dosage, to make a perfect marriage.”
Fine bubbles, ripe citrus fruit, dry with a clean finish
Copper/salmon color with fine bubbles, lively, red fruit, dry, minerality and depth.
Fine bubbles, love the dryness perfectly balanced with fruit, salty, floral notes Elegant!
SRP (Magnum) $120
Miniscule bubbles, playful with notes of citrus, stone fruit, salt, chalk and oak
A delicate wine with fine bubbles and golden appearance. There are layers upon layers of fruit, spice and herbs to discover. Beautifully balanced. Creamy texture with a long finish. It is interesting to note that only 17 villages out of 320 in Champagne are entitled to the appellation “Grand Cru”. Nec Plus Ultra comes exclusively from six of the Grand Cru appellations. This wine spends 13 years in the cellar prior to disgorgement and then another 2 years to rest, making this a very unique Champagne..
A lot of love, thought and labor has gone into producing these wines.
To quote Bruno “Champagne is my passion. It is my life. I was born here and I will be buried here.”
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