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Champagne Pierre Paillard – Grand Cru "Les Mottelettes" Blanc de Blancs 2013

Champagne Pierre Paillard – Grand Cru "Les Mottelettes" Blanc de Blancs 2013

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The Blanc de Blancs 2013 has a good balance of fruit and minerality.

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 Blancs is a 100% Chardonnay from a single vineyard of 1.5 acres called “Les Mottelettes”. It was planted in 1961. This vineyard is the genetic source of all the Paillard’s Chardonnay and is used to replant their other vineyards – it is coveted earth!

On the nose: subtle dried fruits, citrus and delicate toasted bread infused in chalky notes. The palate is intense, creamy and voluptuous. Extra Brut – 2.4 grams per liter of dosage. Only 4,000 bottles produced each year.

"This fabulous Blanc de Blancs offers a very precise and neat palate and a good balance of fruit and minerality. It is Chardonnay Champagne at its best! The Paillards have done a great job highlighting their great terroir."

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 4-year ageing on their lees brings about the desired balance and texture.

What we say

"This fabulous Blanc de Blancs offers a very precise and neat palate and a good balance of fruit and minerality. It is Chardonnay Champagne at its best! The Paillards have done a great job highlighting their great terroir."

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 4-year ageing on their lees brings about the desired balance and texture.