Champagne Pierre Paillard – Grand Cru "Les Maillerettes" Blanc de Noirs 2018
The Blanc de Noirs is pure with lots of complexity, fine and racy.
The Blanc de Noirs is a 100% Pinot Noir from a single vineyard of 0.8 acres called “Les Maillerettes”. It was planted in 1970. This wine has been crafted single vintage champagne every year since 2007 and farmed sustainably. Les Maillerettes is one of the mother plot of the Paillard’s sélection massale for Pinot Noir, a process that allows the brothers to propagate this exceptionable old vine and preserve the vinous identity of the domaine.
This vintage is enthusiastically animated showing a bouquet of red to dark fruit, brioche and grapefruit citrus aromas. The palate is delicate yet enthusiastic displaying red citrus flesh and pith with red and black fruit berries and a clean dry mineral finish. 100% Pinot Noir. Extra Brut – 1 gram per litre of dosage.
- What we say
- Technical notes
"This fabulous Blanc de Noirs 2018 “Les Maillerettes” is delicious and demonstrates the best of Pinot Noir. It is pure, fine and racy. There is lots of complexity and flesh to this wine. If you like Champagne with character and elegance, bienvenue!"
The grapes are picked when perfectly mature and carefully pressed, with great attention to their quality. Only the juice from the first two pressings is vinified. The heart of the cuvée is then vinified separately: after the alcoholic and malolactic fermentations, the wine is kept on its lees for eight months.
In their 19th century cellars, at a depth of 16 meters and a constant 10°C temperature, their young wines come into maturation. The combined effect of a second slow fermentation (2 months) and a 5-year ageing on their lees brings about the desired balance and texture.
What we say
"This fabulous Blanc de Noirs 2018 “Les Maillerettes” is delicious and demonstrates the best of Pinot Noir. It is pure, fine and racy. There is lots of complexity and flesh to this wine. If you like Champagne with character and elegance, bienvenue!"
Technical notes
The grapes are picked when perfectly mature and carefully pressed, with great attention to their quality. Only the juice from the first two pressings is vinified. The heart of the cuvée is then vinified separately: after the alcoholic and malolactic fermentations, the wine is kept on its lees for eight months.
In their 19th century cellars, at a depth of 16 meters and a constant 10°C temperature, their young wines come into maturation. The combined effect of a second slow fermentation (2 months) and a 5-year ageing on their lees brings about the desired balance and texture.
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