Bruno Paillard was featured in Tatler magazine
Champagne’s emerging mason brings a modern twist on tradition, redefining the art of champagne making for a new generation
Bruno Paillard may not boast the centuries-old history of some of the more established champagne houses, yet this 44-year-old brand has swiftly garnered attention for its innovation, creativity, and distinct character. Unlike many legacy houses that lean on their rich history and house style, Bruno Paillard stands out for its fresh approach and unique creative philosophy. Among its groundbreaking contributions to the champagne world is its practice of listing the disgorgement date—when the yeast sediment is removed from the bottle—on the back label, setting a new standard for transparency. Additionally, the house uses minimal dosage, highlighting the terroir of the grapes, and includes up to 50% reserve wines in its blends, which adds complexity and depth to the final product. Its champagne is also renowned for its minerality, imparted by the distinct soil characteristics of its vineyards.
Read more: What is the Future of Champagne?
Tatler Asia
Tatler had the opportunity to speak with Alice Paillard-Brabant, the second-generation heir and owner of the brand, during her visit to Thailand to introduce Bruno Paillard champagne. Alice shared insights into the origins of the brand, which she describes as ‘still young’ within the champagne world. “Bruno Paillard was founded in 1981, but the Paillard family’s expertise in champagne making spans more than three centuries,” she explained. “This house was established with a profile that intentionally reflects the character of the northern Champagne region, where our vineyards are located. The soil is rich in limestone and minerality, which is why our champagne contains as little sugar as possible. All of our labels are Extra Brut, with sugar content of less than six grams per litre. We select the best grapes from the region, blend with 25-50% reserve wines to emphasise freshness and the unique terroir, and undergo an initial ageing process of three to 12 years, and further six to 18 months after disgorgement to enhance complexity and flavour.”
