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Bruno Paillard Extra Brut Premiere Cuvee NV (750ML)

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Critic Scores, Reviews & Descriptions

92 WA / 92 WS / 92 DE / 91 JS / 91 VM

The NV Brut Premiere Cuvee is exceptionally polished and refined from the very first taste. Lemon, grapefruit, green pears and flowers are some of the many notes that are woven together in this classy, totally polished wine. The two-plus years of bottle age post-disgorgement are a great example of how first-class NV Champagnes can develop beautifully in bottle, something I have seen time and again with Bruno Paillard’s wines. Hints of hazelnut, almond, crushed rocks and pastry add elements of complexity, yet the wine retains its classic sense of energy and vibrancy. This is a great showing. The Brut Premiere Cuvee is 45% Pinot Noir, 33% Chardonnay and 22% Pinot Meunier. Disgorgement date: September 2010. Anticipated maturity: 2012-2017. Bruno Paillard’s Champagnes stand out for their elegance and total finesse. Although a relatively new house by Champagne’s standards, Paillard’s wines have a timeless classicism about them that is highly appealing. - Antonio Galloni, The Wine Advocate

A mouthwatering Champagne that's finely balanced and carries rich notes of Honeycrisp apple, toast, lemon curd and glazed apricot on the lively mousse, while a streak of chalky mineral lingers on the finish. Drink now through 2022. - Alison Napjus, Wine Spectator

A whiff of flint precedes fresh lemon notes that pervade the entire wine with vivid freshness. The palate is taut and bright, with a rather salty, iodine savouriness. Lovely depth comes from the great proportion of reserve wines. The finish is brisk, with citrus and umami. - Decanter

An elegant, vibrant NV that delivers plenty of strawberry, citrus and peach fruits. Gently nutty savoriness on the palate, with some lemon brioche and berry sorbet to close. Nice and fresh. Drink now. - James Suckling

(45% pinot noir, 33% chardonnay and 22% pinot meunier; disgorged in June, 2012): Bright yellow. Musky pear and nectarine aromas are complemented by beeswax, smoky lees and anise. At once fleshy and refreshingly bitter, offering chewy pear skin and anise flavors, a touch of buttered toast and building spiciness. Finishes on a juicy note, with very good thrust and stony persistence. - Josh Raynolds, Vinous Media

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