This vintage champagne by Bruno Paillard, composed of 42% Chardonnay, 42% Pinot Noir and 16% Meunier from the ten best sites of the Champagne region, aged on lees for a full seven years. An intense, chalky champagne with an energetic freshness and creaminess. A fabulous blend of red and yellow fruits, interlaced with aromas of marzipan and chalky minerals. Degorged in 2015 with five grams of dosage and featuring a beautiful label by Korean artist Bang Hai Ja on the theme of “energy,” the 2008 Millésimé is still a bit yeasty, reductive on the nose and dry on the palate, full of verve and energy. It will continue to gain complexity over the years ahead.
The champagne of choice for champagne freaks and thirsty throats. Santé!
- In the glass, a pale yellow gold, indicating a lush champagne. Very fine, perly bubbles, lively effervescence.
- An overture of wild cherry aromas, intermingled with small red fruits and followed by ripe citrus notes.
- On the palate, this vibrant, lavish cuvée delivers compelling notes of spice and ripe fruit, intermingled with fresh almonds and wild strawberries.
- Bruno Paillard recommends pairing this vintage champagne with crayfish.
The 2008 vintage
After a rainy but mild winter without prolonged cold spells, spring arrived with some very isolated frosts. Cool weather returned in June, delaying bloom. Temperatures from spring through fall were slightly better than the past 30-year average. Harvest began on September 15th, with dry, warm days and cool nights, and lasted three weeks. The grapes ripened very slowly, which allowed them to retain their beautiful acidity. 2008 is clearly a great vintage for champagne, combining maturity with a lively energy.
The Champagne House Bruno Paillard
Purity, minerality, elegance and complexity
The champagne house was founded in 1981 by its namesake Bruno Paillard and is one of the youngest champagne houses. The founder comes from a family of grape brokers and winegrowers who have lived and worked in the heart of Champagne for more than three centuries. His idea and philosophy is to extract the quintessence from the best crus to create a composition, a great champagne. His champagnes are mainly found in upscale restaurants and specialist wine shops.