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2013 Bruno Paillard Blanc de Blancs Grand Cru

ChampagneSparklingHighly RecommendInternationalNew ArrivalsPrivate Cellar

$ 240.00 AUD


The 100% Grand Cru Chardonnay grapes are from the heart of the Côte des Blancs, Oger, and Le Mesnil-sur-Oger. 25% of the grapes are vinified in old barriques, followed by seven years’ aging in the cellar, and a further 12-18 months’ rest post-disgorgement, prior to release. In line with the Bruno Paillard house style, the dosage is Extra Brut, at 4.5g/L.

Region - Champagne

Type - Sparkling

Year - 2013

Winery - Champagne

Grape - Blanc de Blancs

Volume - Standard - 750ml

About the wine

Tasting notes

The 2013 Champagne Bruno Paillard Blanc de Blancs Grand Cru Extra Brut is an exquisite sparkling wine. Its pale golden colour shines with delicate, persistent bubbles. Enticing aromas of lemon, grapefruit, and white blossoms emerge on the nose, accompanied by minerality and hints of brioche and toasted almonds from extended lees ageing. The lively and crisp palate showcases flavours of zesty lemon, grapefruit zest, green apple, and a touch of salinity. The extra brut style enhances fruit clarity and precision. With a refined mousse and creamy texture, this Champagne

Wine descriptors

Captivating and Complex, Elegant and Fine, For the Cellar, Something Special

Fruit aromas & flavour

Apples and Pear, Citrus

Other aromas & flavour

Buttery, Herbals, Minerality, Nuttiness, Spices, Toastiness

Body type




Food pairings





Red Meat







Spicy Foods

Cured Meats


Expert review

17+/20 : Tight, smoky nose. Salted lemon palate. Very tense and energetic. Tightly furled. Very good but ideally worth waiting for. Drink 2024 - 2030

Janscis Robinson

The Grape

Blanc de Blancs

French for “white of whites”, Blanc de Blancs is a sparkling wine made entirely from Chardonnay grapes. Made famous in Champagne, these wines have an incredible purity and linearity about them and express with intense lemon and apple-like fruit flavours, usually with an underlying seam of minerality and precise acidity.

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