Assemblage "Structure and Velvet"

Pork, Rich fish (salmon, tuna etc), Shellfish, Mild and soft cheese

Weather conditions in 1996 start with a dry and mild winter, followed by some frost in February. The budding takes place mid-April when temperatures rise strongly. This momentum is stopped in May by a cold temperature but no rain. A warm beginnning of June with a lot of sunlight helps the flowering which happens between the 16th and the 19th. After a lukewarm summer, the first grapes are harvested September 14th and for the last ones October 1st. This year, the sugar contents rises very quickly while the fruit retains an exceptionally high level of acidity. With well chosen harvest dates, the balance between strength and acidity is at a very high level. Altogether these conditions are here to elaborate a exceptional vintage.

This wine has an astonishing maturity, great vinosity and extremely high acidity. By ageing it for more than 10 years in the cellar, the house has given the wine a velvety texture. Disgorgement date: April 2007

First pressing Pinot Noir (52%) and Chardonnay (48%) sourced from nine crus

BRUNO PAILLARD Champagne is an independent family-run house. Its exceptional vineyards are located in the heart of the Champagne region. The wines have a highly personal style characterized by stringent quality control at every stage of the process. Our viticulture is slow and sustainable the BRUNO PAILLARD house uses only the first pressing of Chardonnay Pinot Meunier and Pinot Noir and each cru is produced separately in oak barrels or stainless steel tanks. Not only this but reserve wines are blended to make an extra brut “dosage” and wines are aged two to four times longer than the minimum required by the appellation. The house was the first to indicate the date of disgorgement on its bottles so that our clients can choose when to taste BRUNO PAILLARD champagne. The Premiere Cuvée Rosé Blanc de Blancs Grand Cru N.P.U. “Nec Plus Ultra” and our collection of old vintages are available at independent wine merchants and are served at the world’s best restaurants.