Original bottle illustration — Bacchus Global
BRUNO PAILLARD · AOC CHAMPAGNE · GRAND CRU
BRUNO PAILLARDBlanc de Blancs
Grand Cru M.V.
From Champagne’s white chalk slopes comes a Chardonnay with bubbles as delicate as lace—bright with citrus, quiet with almond, and precise enough to make shellfish taste sweeter.
- Wine type
- Champagne / Extra-Brut · Blanc de Blancs
- Grape
- Chardonnay 100%
- Appellation
- AOC Champagne
- Origin
- Côte des Blancs Grand Cru
- Drinking window
- Current release
- Serving temperature
- 8–10°C
- Alcohol
- 12%
- Bottle size
- 750 ml
The lace of Champagne.
Chardonnay from 36 Grand Cru plots in Oger, Le Mesnil-sur-Oger, Cramant and Chouilly forms this multi-vintage cuvée. A perpetual reserve dating to 1985 can represent up to half of the blend.
A reduced-pressure demi-mousse produces a fine, creamy bead. At least four years on lees and ten months after disgorgement bring together citrus precision, chalk and quiet autolytic depth.
Taste profile
In the glass
BLANC DE BLANCS GRAND CRU M.V.
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Lime, grapefruit and white flowers open toward almond, toast and hazelnut.
Lively citrus and white fruit meet chalky minerality, a soft creamy mousse and a long, taut finish.
Very pale gold with green reflections and a fine, persistent lace of bubbles.
Before it reaches the glass
Temperature
Enjoy at 8–10°C; excessive chilling reduces its aromatic precision.
Timing
The release is ready now. Use the disgorgement date on the back label to follow its development.
Glassware
Choose a tulip-shaped Champagne glass. A narrow flute hides texture, while an oversized Burgundy glass disperses the bead.
At the table
Chalk, citrus and creamy bubbles favour shellfish, white fish and delicately savoury dishes.
Salinity mirrors seafood, citrus freshens fat, and lees-derived almond and toast connect with rice, mushrooms and light cream.
Japanese
- Oyster or scallop sushi
- Sea-bream sashimi
- Maitake tempura
Why it worksChalky salinity follows shellfish and white fish, while the mousse cleans fried batter.
Thai
- Phuket oysters
- Yam pu
- Steamed scallops with lime
Why it worksMinerality mirrors the sea; citrus meets lime and keeps herbs vivid.
Western
- Oysters
- Crayfish with a light cream preparation
- Porcini risotto
Why it worksSeafood sweetness, cream and mushrooms bridge the wine’s chalk, mousse and toasted depth.
From cellar to bottle
Winemaking
First-press Chardonnay from 36 Grand Cru plots, mainly Oger and Le Mesnil-sur-Oger. The blend includes a perpetual reserve begun in 1985.
Product detail
Demi-mousse secondary fermentation, at least four years on lees and ten months after disgorgement. Extra-Brut dosage 4.5–5 g/L.
BRUNO PAILLARD
Reims, Champagne
Founded in Reims in 1981, this independent family house is led by Alice Paillard. Its vineyards hold HVE Level 3 and VDC environmental recognition, with some parcels under organic certification.
Official producer website→Environmental standards
Estate-level environmental recognition.
The estate records HVE Level 3 and Viticulture Durable en Champagne. Some parcels are organically certified; this page does not present the cuvée itself as fully organic.
Selected scores for the current multi-vintage style.
Wine & Spirits
Recent multi-vintage assessment
Wine Advocate · Yohan Castaing
May 2022 disgorgement
Falstaff · Anne Krebiehl MW
Multi-vintage assessment
Decanter
Decanter rated this Grand Cru Blanc de Blancs 91 points (tasted 1 March 2024).
Wine Enthusiast
Wine Enthusiast rated this Blanc de Blancs Grand Cru Extra Brut 93 points.
Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
