Original bottle illustration — Bacchus Global
BRUNO PAILLARD · AOC CHAMPAGNE · SINGLE VINTAGE
BRUNO PAILLARDAssemblage Extra-Brut
2015
After a dry summer, rain just before harvest set the 2015 vintage moving again. Dark fruit, blood orange, salinity and vivid spice now unfold with the calm of long cellar ageing.
- Wine type
- Champagne / Extra-Brut · Single Vintage
- Grape
- Pinot Noir 58% · Chardonnay 42%
- Appellation
- AOC Champagne
- Origin
- Champagne, France
- Drinking window
- 2026–2032
- Serving temperature
- 9–12°C
- Alcohol
- 12%
- Bottle size
- 750 ml
Élan: a vintage shaped by sudden momentum.
After a long dry spell in 2015, late-August rain restarted ripening and the grapes advanced at twice their usual pace. The house named the vintage Élan—momentum—and Gérard Titus-Carmel created its label artwork.
Only the first pressing is used. A quarter of the base wine ferments in older oak, followed by at least seven years on lees and eighteen months of rest after disgorgement. The final dosage is 4.5 g/L.
Taste profile
In the glass
ASSEMBLAGE MILLÉSIMÉ 2015
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Wild strawberry and blackcurrant lead to blood orange, pink grapefruit, plum, liquorice and Sichuan pepper.
A lively, fruit-driven attack meets a saline line and firm structure. Cocoa powder and dried fruit carry the long finish.
Deep, luminous gold, with fine persistent bubbles and the visual density of prolonged lees ageing.
Before it reaches the glass
Temperature
Begin at 9–12°C and allow the wine to warm gradually so citrus, fruit and spice emerge in sequence.
Timing
The practical window is 2026–2032, with 2027–2030 expected to show the greatest balance of fruit, spice and toast.
Glassware
Use a tulip-shaped Champagne or white-wine glass. A narrow flute restricts the wine’s evolving aromas.
At the table
Saline freshness and a powerful frame allow this Champagne to move from seafood to slow-cooked dishes.
Fine bubbles refresh fat, citrus tones connect with herbs and fruit, and the wine’s spice and cocoa notes echo caramelisation and long cooking.
Japanese
- Sea bream sashimi with yuzu salt
- Grilled clams
- Miso-glazed duck
Why it worksSalinity lifts raw fish and shellfish, while the wine’s dark-fruit and spice layers meet roasted or fermented savouriness.
Thai
- Tom kha goong
- Yam som-o with prawns
- Khao mok gai
Why it worksCitrus and bubbles lighten coconut richness; grapefruit and fresh-spice notes mirror pomelo, herbs and aromatic rice.
Western
- Slow-cooked lamb shoulder with honey and spice
- Lobster with a light cream sauce
- Ceps risotto
Why it worksThe official lamb pairing follows the wine’s spice and structure, while lees depth connects with shellfish, cream and mushrooms.
From cellar to bottle
Winemaking
First-press juice only; 25% fermented in older oak barrels. The blend undergoes malolactic fermentation before extended bottle ageing.
Product detail
At least seven years on lees, followed by a minimum eighteen months after disgorgement. Dosage 4.5 g/L; 12% alcohol.
BRUNO PAILLARD
Reims, Champagne
Founded in Reims in 1981, Maison Bruno Paillard remains independently owned by the Paillard family. Alice Paillard has led the house since 2018, continuing its first-press, long-ageing and disgorgement-date transparency principles.
Official producer website→Critic scores for Assemblage 2015.
World of Fine Wine · Anne Krebiehl MW
Assessment of the 2015 vintage release
Wine Enthusiast
2025 Buying Guide
Jeb Dunnuck
Score recorded for this vintage
The Wine Advocate
Robert Parker Wine Advocate rated the 2015 Assemblage 91 points.
Decanter
Decanter rated the 2015 Assemblage 93 points (tasted 1 September 2024).
Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
