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 bring us this Ludes Premier Cru Champagne in very small quantities. Don’t hesitate too long if you are tempted by this bottle.
Let us tell you about it. This Champagne is exclusively produced from Pinot Meunier grapes grown following organic and biodynamic principles. Hand-picked and meticulously sorted, it produces different press juices. Only the juice from the first two presses, the purest, is vinified. Alcoholic and malolactic fermentation follow, preceded by maturation on the lees – dead yeasts – during eight months. The wine then matures in bottles, on laths, for four years. And this is still on the lees, a method that imparts character, texture and complexity to the wine. Tasting reveals a golden-yellow colour, enlivened by fine, creamy bubbles. The aromas are rich and varied, featuring white fruit, quince, fresh almonds and bread, balanced by an invigorating minerality.