Pierre Paillard is a small grower‐producer of Champagnes located in the Grand Cru village of Bouzy. Since Antoine Paillard bought vineyards there in 1768, the Paillard family has been cultivating vines in this prestigious village, and today, Antoine and Quentin Paillard represent the eighth generation in the family and the fourth generation to produce, and bottle the wines under their family name.
Bouzy is one of the 17 villages in the Champagne region that has been classified as Grand Cru, the highest classification that can be awarded. It is renowned for producing some of the finest Pinot Noir in all of Champagne as its situation on the south‐facing side of the Montagne de Reims is ideal for the difficult to ripen Pinot Noir grape. The wines of Bouzy tend to be more rich and powerful with expressive noses, and as Antoine Paillard says, the challenge for them in Bouzy is not achieving ripeness as is the case in much of the Champagne region, but rather maintaining balance and freshness.
The Paillard estate covers 11 hectares, all planted entirely in the Grand Cru of Bouzy. Unlike most others in this village, the Paillard vineyards are planted with 40% Chardonnay. They farm as organic as Mother Nature allows and never use herbicides in their vineyards. They firmly believe that the greatest wines are made in the vineyard and rigorous work is done here to ensure grapes that have the maximum ripeness possible, while maintain good balance and acidity.
Pierre Paillard produces five cuvées. There are two non‐vintage Champagnes, the Brut Grand Cru which is generally a blend of two years and comprised of 60% Pinot Noir and 40% Chardonnay, and the Brut Rosé with a base of 70% Chardonnay, 23% Pinot Noir, and 7% Bouzy rouge. There are also three vintage wines, a Blanc de Noirs from a single .8 acre parcel called “Les Maillerettes” planted in 1970, a Blanc de Blancs from a single 1.5 acre parcel called “Les Mottelettes” planted in 1961, and finally the vintage wine that is only made in the best years and aged for seven to ten years before being disgorged. All wines are finished at relatively low dosage and vary according to the vintage but generally are between 3 - 6 g/L.