Pierre Paillard is run by brothers Antoine and Quentin Paillard today, representing the 8th generation of winemakers to work at this family estate nestled in the village of Bouzy in Champagne for 200 years. The wines from this clay terroir sitting on a chalk sub-soil create powerful, rich and balanced wines.
The property covers 11 hectares made up of Pinot Noir, Chardonnay and Pinot Meunier (the estate even produces two cuvées solely made from Pinot Meunier, Taissy Premier Cru and Ludes Premier Cru) with 30 plots classed as grand cru. In the winery, just like the vineyard, the winemakers carry out tasks meticulously following organic methods. No pesticides are used, and quality is chosen over quantity. Low-intervention vinification allows the fruit to naturally express their aromas. Malolactic fermentation is not stopped and the use of sulphur is kept to a minimum. Each plot is vinified separately before the wines are aged on their lees in wood for 9 months. The best Champagnes can age for up to 10 years in the chalk cellar.
Driven by a respect for the land and the work of generations gone by, the brothers combine tradition with innovation. They shine a light on the qualitive nature of this region with a strong commitment towards sustainable methods.

The siblings at the head of the Pierre Paillard Champagne estate, Quentin and Antoine Paillard, represent the eighth generation to contribute to this family estate, founded in Bouzy two centuries ago. The brothers produce this Extra-Brut Grand Cru Les Parcelles from 70% Pinot Noir, enriched with Chardonnay. Biodynamic viticulture encourages the vines to draw the nutrients they require to flourish from the Montagne de Reims terroir, with its clay and limestone soils resting on a chalky base. The ideal south-facing exposure helps ensure the grapes ripen properly. The grapes are hand-picked at peak ripeness, and rigorously sorted. Once in the winery, the vinification process involves little intervention and native yeasts trigger the fermentation. The malolactic fermentation takes place and the wine rests on lees for four years before disgorgement. This specific process enhances the wine’s aromas, complexity and texture. As a result, the texture is almost unctuous, with fine bubbles that rise to the surface to reveal notes of dried fruit such as almond and hazelnut, combined with candied ginger, stewed apple and quince.