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 Taissy vineyard lies on the south-eastern slopes of the Montagne de Reims, benefiting from ideal exposure to the morning light. The soils consist mainly of outcropping chalk, with layers of clay and sand in certain plots, lending both minerality, tension and aromatic richness. The grapes are harvested by hand to preserve their integrity. Pressing is gentle, followed by alcoholic fermentation in stainless-steel vats. Malolactic fermentation is partially blocked to retain the wine’s natural freshness. The wine is then aged on fine lees before bottling for the second fermentation. The cuvée ages for several years in the cellar prior to disgorgement, which enhances its structure and complexity.
The brilliant pale yellow hue is enlivened by streams of fine, persistent bubbles and a delicate mousse. The refined, mineral nose reveals notes of white flowers, candied lemon and fresh almond, with a touch of wet chalk and toasted bread. On the palate, the attack is precise and lively. The texture is finely chiselled, supported by a chalky minerality and a firm, well-structured acidity.