Original bottle illustration — Bacchus Global
BRUNO PAILLARD · AOC CHAMPAGNE · CHARDONNAY 100%
BRUNO PAILLARDBlanc de Blancs
2014
A generous 2014 given years of quiet in the cellar. Yellow fruit, sourdough and almond have settled into a deep, saline Chardonnay made for slow dinners rather than a hurried toast.
- Wine type
- Champagne / Extra-Brut · Single Vintage
- Grape
- Chardonnay 100%
- Appellation
- AOC Champagne
- Origin
- Côte des Blancs
- Drinking window
- 2025–2035
- Serving temperature
- 8–12°C
- Alcohol
- 12%
- Bottle size
- 750 ml
A Chardonnay year of surprise and generosity.
Cool, wet summer weather challenged black grapes in 2014, while Chardonnay in the Côte des Blancs reached harvest in healthy condition. The result became the house’s tenth vintage Blanc de Blancs, themed Gourmand with artwork by Monique Tello.
Fruit comes from Oger, Le Mesnil-sur-Oger, Cramant and Chouilly Grand Cru, with a small part from Vertus Premier Cru. For that reason, the official name does not claim Grand Cru.
Taste profile
In the glass
BLANC DE BLANCS 2014
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Stone fruit, hawthorn and sea spray lead to yuzu, blood orange, anise, almond and apricot.
Precise yet rounded, with a caressing texture, saline structure and persistent freshness without austerity.
Brilliant pale gold, with extremely fine, chiselled bubbles.
Before it reaches the glass
Temperature
Enjoy at 8–12°C; excessive chilling suppresses the oyster-shell, sourdough and almond detail.
Timing
The practical drinking window is 2025–2035, with a likely centre of balance around 2027–2032.
Glassware
Use a tulip-shaped white-wine glass. A narrow flute hides the breadth gained from eight years on lees.
At the table
Chalky salinity, citrus and a rounded texture make this a natural partner for seafood and refined cream-based dishes.
Acidity brightens shellfish and fried textures, while almond, sourdough and ripe yellow fruit connect with nuts, dairy and gentle roasting.
Japanese
- White-fish and shellfish sushi
- Tempura served with salt
- Yuba or clear dashi soup
Why it worksLow dosage respects delicate flavours; saline acidity mirrors shellfish and dashi.
Thai
- Steamed scallops with lime
- Yam som-o
- Mild crab and egg curry
Why it worksYuzu and blood-orange notes meet lime and pomelo, while the rounded palate supports crab and egg.
Western
- Oysters
- White fish with a light cream sauce
- Truffle risotto
Why it worksSea-spray notes meet oysters directly; lees depth and almond tones bridge cream, rice and truffle.
From cellar to bottle
Winemaking
First-press Chardonnay only. Primary fermentation uses 75% stainless steel and 25% older oak, with malolactic fermentation permitted.
Product detail
At least eight years on lees and eighteen months after disgorgement. Dosage 3 g/L; the 2014 release totals 15,063 bottles, 993 magnums and 23 jeroboams.
BRUNO PAILLARD
Reims, Champagne
Maison Bruno Paillard was founded in Reims in 1981 and remains independent. Its approach combines first-press juice, long ageing and a disgorgement date on every bottle.
Official producer website→Critic scores for Blanc de Blancs 2014.
World of Fine Wine · Simon Field MW
Vintage-specific assessment
James Suckling
Score recorded for the 2014 release
The Wine Advocate
Robert Parker Wine Advocate rated the 2014 Blanc de Blancs 92 points.
Decanter
Decanter rated the 2014 Blanc de Blancs 93 points (tasted 1 September 2024).
Wine Enthusiast
Wine Enthusiast rated the 2014 Blanc de Blancs Extra Brut 94 points and named it a Cellar Selection.
Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
