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Champagne Bruno Paillard Pre-Sale Ends Sunday 7/29

What did you miss???  On Saturday, July 14th TVP hosted a Champagne Skype-tasting from France with Francois Colas, Brand Ambassador of Champagne Bruno Paillard.  This was our first Skype-tasting of many, and it was fantastic!  If you missed this, there's still opportunity to buy these limited wines!  The Vine Post would like to offer these Champagnes to our clientele so they can experience the remarkable Champagnes of Bruno Paillard. We are offering a 10% discount on a 6 bottle or more mixed selection. See below for some of our fun facts we took away from this event. Here's what's available:

Bruno Paillard Premiere Cuvee Brut NV $55 per bottle

Bruno Paillard Premiere Cuvee Brut Rose NV $68 per bottle

Bruno Paillard Blanc de Blanc Grand Cru NV $77 per bottle

Bruno Paillard Brut Assemblage 2008 $78 per bottle

Bruno Paillard Brut, Blanc de Blanc 2006 $90 per bottle

Bruno Paillard, N.P.U. Nec Plus Ultra 2003 $185 per bottle

You can call (561) 935-1720 or e-mail us at [email protected] to place your order for pick up at TVP or free deliverySome fun facts we took away from this:There are 320 villages in Champagne growing / selling fruit. BP sources some of the best fruit from 17 of these villages.  Production-wise (as an example or comparison), Veuve Cliquot produces 34 million bottles, Billecart-Salmon will soon get to 2 million bottles, and Bruno Paillard produces 450,000 bottles."Champagne" comes from the latin word "Campania", large fields you can see from far away.Cuisine that we'd like to pair with our Champagne:Brut Premiere Cuvee - Caviar...obviously! Blanc de Blanc Grand Cru - Fish Tacos, Chinese Dumplings, or Roasted DuckRose':  Burger on the Beach with friends, barefoot - Francois's favorite pairing. Stay tuned for this up and coming tasting. It's going to happen!Some more info on Champagne Bruno Paillard:

A Very Personal StyleMaison Bruno Paillard sprang from its founder’s desire to create a champagne different from any other; extremely pure.A great champagne for Bruno is – above all – an “assemblage”: blending of diverse crus, grape varieties and vintages.  The Paillard style is a marriage of elegance and complexity which is manifested as a light and smooth effervescence, a remarkable purity, a true freshness and a silky texture.The effervescence has to be delicate. The bubbles are very tiny, almost microscopic, yet they are what release the wine’s aromas and give it a smooth and creamy texture on the palate.The colour has to be completely natural. It is bright: green gold for Blanc de Blancs, golden for Première Cuvée and copper for Rosé. The colour of the vintages becomes deeper, and almost amber after several decades.The aromas have to be extremely pure: nuances of citrus fruits and almonds from Chardonnay; red fruits from Pinot Noir; and exotic fruits from Pinot Meunier. By using only the first pressing of the grapes, we ensure that the purest aromas are extracted.The freshness has to be perceptible but not overwhelming. It is enhanced by the acidity of the wine, yet the wine is not acidic in taste. Only a minimum of extra sugar is added (“dosage”) to enhance this remarkable freshness.Complexity must not be confused with heaviness; rather, it is more about elegance. The balance and the depth of the wines are what gives them their purity. Complexity only reveals itself to those who take time to discover, emerging as the wines age.Respect for the TerroirPreserving the inimitable chalky minerality of Champagne terroir, is a priority of the Maison. Great care is taken in Paillard’s vineyards, to work sustainably and express this specificity.Respect for QualityThe pursuit of excellence at Bruno Paillard is manifested at every step of the winemaking:• Selection of the highest quality grapes: each year, a part of the grapes –grands crus or not –are downgraded.• Use of the first pressing only: Juice from the second pressing is systematically declassified.• Separate vinifications: each “cru” is vinified separately in tank or barrel to allow a precise selection during the blends.• Addition of “Reserve Wines”: for the multi-vintages Champagnes; incorporating “Reserve Wines” gives consistency to the house style. Depending upon the characteristics of the year, the amount which is added varies from 25% to 50%.• Ageing two to four times longer than the legal minimum in Champagne… it can reach 15 years for the N.P.U. -“Nec Plus Ultra” (five times what is imposed for a single vintage!)• Dosage is always “Extra Brut” (extremely low), respecting the purity of the wines.• The wine rests in the cellar after disgorgement, typically for 5 to 18 months, depending on the vintage.