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 have created this Verzenay Grand Cru Champagne, a Blanc de Noirs made entirely from Pinot Noir grapes cultivated with the greatest care following organic and biodynamic principles. The hand-picked grapes are meticulously sorted before being pressed. The resulting juices, and in particular the juices from the first two presses, are used to produce this Champagne. These two finest juices undergo alcoholic AND malolactic fermentation before maturing for eight months on its lees, the dead yeasts that give the wine its distinctive taste and smell. The wine then rests for four years on the lees in the House’s 19th century cellars, 16 metres below ground.
This particular vinification produces a wine that combines the density, complexity and character of Pinot Noir with the natural, invigorating minerality of the chalky Champagne terroir. A wine to enjoy with meaty dishes such as poultry with mushrooms or fish in cream sauce.