This non-vintage is not to be confused as a Premier Cru. That doesn’t matter because the wine is very good. Aged on its lees for 36 months before being disgorged in March 2017, the bottle spent at least another five more months in the cellar of Champagne Bruno Paillard before being commercialised. The 45% Pinot Noir, 33% Chardonnay, and 22% Pinot Meunier come from up to 35 crus. Only the first pressing is used. Twenty per cent of the wine was fermented in oak barrel and the balance in stainless-steel tank. Up to 50% of the blend is made up of reserve wines encompassing 25 vintages. The dosage is up to or less than 6 g/l which makes this Bruno Paillard flagship bubbly an Extra Brut (0 to 3 g/l is Brut Nature). Bright light gold. Citrus and quince. Wonderful harmony of intense, ripe fruit and succulent freshness. About full-bodied. Delicious as an aperitif and also to pair with food.