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EN PRIMEUR

This product is currently en primeur status. Effectively, it's a pre-order with payment required now and stock will be delivered up to 18 months later.
For more detailed arrival times please contact the store.

DON'T USE Bruno Paillard Brut Premiere Cuvee NV USE EXTRA BRUT

BOTTLE:
$155.00
Out of stock
SKU
88432
HALF-DOZEN: $883.50 or $147.25 each
DOZEN: $1,674.00 or $139.50 each

The stock levels below show only what is in stock at our stores right now.
Most times we can often order extra to fulfill any order so please, order the amount you want and we’ll let you know if we can get fill the order asap.

Stock Availability:
0 qty Warehouse
0 qty South Melbourne
0 qty Sydney
Country: France
Region: Champagne
Size: EA
Vintage: NV
 The Première Cuvée is a very personal interpretation of the whole region, through the selection of 35 of the 320 crus of Champagne. It is the flagship of the Bruno Paillard style. A top quality wine, the Première Cuvée has to survive any harvest whether rich or poor. 
The golden straw colour reveals a high presence of chardonnay and the exclusive use of the first pressings. The fine bubbles are due to a strict selection of the best grapes, perfectly controlled temperature in the cellar and very long ageing.
The primary aromas reveal the citrus fruits of chardonnay: lime and grapefruit. Then the red fruits aromas of pinot noir appear: redcurrant, raspberry, morello cherries. When left to open up in the glass, the wine shows hints of dried fruits, sometimes exotic, from pinot meunier.
Lively and vivacious, thanks to a low dosage, the aromas on the nose are echoed in the mouth. Primary flavours of citrus, almonds, and toasted bread, very soon joined by redcurrant jelly but also dark fruits like cherry, fig and blackberry. Whilst the wine opens up in the glass, and gets warmer, it expresses light plum and pear flavours. The palate is full, quite long with a very clean finish. The Première Cuvée Champagne is an excellent aperitif. It matches divinely with cheese (Brie de Meaux, Camembert, aged salers), poultry and shellfish. BRUNO PAILLARD