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Champagne Pierre Paillard – Grand Cru "Les Maillerettes" Blanc de Noirs 2012

Champagne Pierre Paillard – Grand Cru "Les Maillerettes" Blanc de Noirs 2012

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The Blanc de Noirs 2012 is pure with lots of complexity, fine and racy.

At Champagne Pierre Paillard, Benoit and his sons Antoine and Quentin are custodians of an eight generation family business; passionately crafting Champagne with extreme finesse. Their 10 hectares of vineyard are ideally located in the village of Bouzy and produce only Grand Cru nectars.

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 vineyard is the genetic source of all the Paillard’s Pinot Noir and used to replant their other vineyards – it is coveted earth!

This wine is vivacious, showing both the elegance and personality of the Pinot Noir. On the palate, this Champagne is delicate and very fine showing aromas of citrus and touches of petite red fruit berries. Extra Brut – 2.6 grams per liter of dosage. Only 2,500 bottles produced each year.

"This fabulous Blanc de Noirs 2012 “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 2012 “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.