From our importer: It’s no secret that Champagne is one of the most dynamic wine regions today and there are few better places to see why then a visit to the historic 19th century cellar at Champagne Pierre Paillard in the Montagne de Reims village of Bouzy. Brothers Antoine and Quentin Paillard represent the eighth generation in their family and after gaining rich experiences in France and abroad they returned to their family estate with a clear vision on how to lead their family estate forward. Together, taking the reigns officially in 2016, these two have wasted no time, focusing their energies on best viticulture practices - lower yields, higher maturity and quality vine material from massale sélection to bring more diversity to their village of Bouzy and the Champagne region as a whole. The results of their efforts are in the bottle.

Despite these more recent innovations, the two are quick to point out that everything that is possible today at the estate was transmitted through work and experiences of the previous generations. And don’t sleep on their Coteaux Champenois - the two have kept their long family tradition of making red wine from their unique terroir but put their own fingerprint on it using the same principles they apply to making their champagnes. We’re excited to be along for the ride with these two.



The Paillard estate is divided into 28 parcels over 11 hectares, planted entirely in the Grand Cru of Bouzy. The average age of the estate’s vineyards is about 29 years, with the oldest parcels dating from 1956. Starting in 2012, the brothers have focused on a massive replanting of selection massale Pinot Noir from their oldest parcel, Les Maillerettes. Today 80% of their vineyards are planted to Pinot Noir, which for them is synonymous with the village of Bouzy with it’s south facing slopes that produces rich and aromatic pinot noir.

They have farmed organically since 2012 but only became certified in 2020 - believing you have to go further. All parcels have been planted with cover crops for the last ten to fifteen years and synthetic treatments, such as those used against mildew, are kept to an absolute minimum.

“To do less, you have to be very precise every step of the way and then by harvest you can almost relax, because the fruit is healthy, you have a good amount and it’s ripe. But it takes a year of work to arrive at this point,” says Quentin.

“The wines are quintessentially representative of Bouzy terroir, combining rich ripeness with chalky finesse, and are some of the best champagnes being made in the village today.“ - Peter Liem

Vinous, full-bodied and pure rosé, Les Terres Roses XVI is crafted with a small percentage of “Bouzy Rouge”, a still red wine made from old vine pinot noir. Harvested primarily in 2017, this cuvée is composed of 64% chardonnay, 36% pinot noir (of which, 6% is Bouzy Rouge) and has spent 3 years on lees before disgorgement. Dosage: 1.8 gr/l

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