History
Champagne Pierre Paillard’s history dates back 8 generations to 1768 in the Grand Cru village of Bouzy. The brothers Antoine and Quentin represent the fourth generation to produce and bottle the wines under their family name.
Vineyards
The family owns 11 hectares of vineyards (25 parcels) in Bouzy. The vineyards with thin layer of clay on top of the limestone are crafted with covering old vines of Pinot Noir (70%) and Chardonnay (30%). Since 2012, they have followed the principles of organic farming. Clones and rhizomes are carefully selected, replanting is done on the vine material of the Les Motellettes (Chardonnay vineyard planted in 1961) and Les Maillerettes (Pinot Noir vineyard planted in 1970 ) so-called sélection massale.
“Everything starts by choosing the date of the harvest. This is the first vital decision which will influence our wines. Once again, it is a question of balance, the important ratio between sugar and acidity. So each plot is closely monitored and harvested at the best moment. The grapes are handpicked, sorted and prepared for a gently press", Antoine Paillard.
Winemaking
Each plot is harvested and vinified separately in stainless steel vats. Fermentation is carried out at lower temperatures to retain the aromatics and the wines are kept in tank on their fine lees until the spring. After fermentation, the wine rests for a long time on the lees, sur lie, in 90% steel tanks, which increases the fruitfulness of the wine, the remaining 10% in the used 600 liter oak barrels, which do not give oak aromas but add multidimensionality. Antoine and Quentin are nerve-wracking, experimenting with the same wine in different containers: a concrete egg (700 l), a spherical sandstone tank, a Clayer (225 l) and a terracotta amphora (500 l). The blending process is taken care by Benoît, Antoine and Quentin. Each plot is tasted, marked and commented upon until each person has a perfect feel for the profile of the year. In June the final blend is put into bottles for the second fermentation and kept in their 19th century cellars for a minimum of 3 years and as much as 10 years before being disgorged.
Mostly, the wines are allowed to undergo a malolactic fermentation, which in their opinion adds to the elegance. Champagnes can rest for a long time on a yeast stump, NV for 3,5 years and vintage champagnes for up to 11 years.
The annual production is 90,000 bottles.