Original bottle illustration — Bacchus Global
BRUNO PAILLARD · AOC CHAMPAGNE · EXTRA-BRUT
BRUNO PAILLARDPremière Cuvée
Extra-Brut M.V.
A glass holding four decades of harvest memory. Bright citrus and chalk meet brioche and almond in the cuvée that speaks most clearly in the house’s own voice.
- Wine type
- Champagne / Extra-Brut · Multi-Vintage
- Grape
- Pinot Noir 45% · Chardonnay 33% · Meunier 22%
- Appellation
- AOC Champagne
- Origin
- 15–16 crus
- Drinking window
- Current release
- Serving temperature
- 8–10°C
- Alcohol
- 12%
- Bottle size
- 750 ml
A living archive in the blend.
Première Cuvée combines Pinot Noir structure, Chardonnay line and Meunier fruit. Between 25% and 50% of the blend comes from the perpetual reserve begun in 1985, carrying the memory of earlier harvests.
Only first-press juice is used. Twenty percent ferments in small oak barrels, followed by at least three years on lees and six months after disgorgement. Current dosage remains below 6 g/L.
Taste profile
In the glass
PREMIÈRE CUVÉE EXTRA-BRUT M.V.
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Citrus zest, white peach and almond meet brioche, chalk, toast and honey.
Taut acidity and fine bubbles frame a creamy, dry palate, ending fresh, balanced and long.
Pale gold with a fine, steady bead.
Before it reaches the glass
Temperature
Enjoy at 8–10°C and allow 30 minutes in the glass for the reserve-wine aromas to open.
Timing
The current release is ready now. The disgorgement date indicates whether fruit or toast will be more prominent.
Glassware
Use a white-wine or tulip-shaped Champagne glass rather than a narrow flute.
At the table
Balance, low dosage and reserve-wine depth make this the house’s most versatile table Champagne.
Acidity and bubbles refresh shellfish and cheese, while brioche and almond meet poultry, rice and gentle cream sauces.
Japanese
- Clam risotto
- White-fish sushi
- Chicken with light dashi
Why it worksThe Joël Robuchon clam-risotto pairing links salinity, rice and creamy lees texture.
Thai
- Yam som-o goong
- Yam pu
- Steamed scallops with herbs
Why it worksCitrus follows pomelo and herbs; Pinot Noir structure supports crab and scallops.
Western
- Oysters
- Roast chicken
- Brie de Meaux or young Comté
Why it worksBubbles refresh richness, while brioche and almond echo roasting and cheese.
From cellar to bottle
Winemaking
First-press juice from 15–16 crus; 20% fermented in small oak barrels. Perpetual reserve wine represents 25–50% of the blend.
Product detail
At least three years on lees and six months after disgorgement. Current Extra-Brut dosage is about 5.4 g/L; alcohol 12%.
BRUNO PAILLARD
Reims, Champagne
Maison Bruno Paillard was founded in Reims in 1981 and remains independent. Alice Paillard leads the house, preserving its long-ageing and disgorgement-date transparency.
Official producer website→Environmental standard
HVE Level 3 vineyards.
The estate records Haute Valeur Environnementale Level 3. This is an environmental standard for the vineyards and is not presented as organic certification for the cuvée.
Selected scores for Première Cuvée.
James Suckling
Recent multi-vintage release
Wine Advocate
Issue 262 assessment
Wine Spectator · Alison Napjus
Multi-vintage assessment
Decanter
Decanter rated this multi-vintage Première Cuvée 91 points (tasted 10 October 2019).
Wine Enthusiast
Wine Enthusiast rated this Première Cuvée Extra Brut 90 points.
Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
