The Paillard family has grown grapes in the Grand Cru village of Bouzy for eight generations, and today brothers Antoine and Quentin Paillard run the estate. All 11 hectares sit within Bouzy itself, a village best known for powerful Pinot Noir, and the brothers favor massal-selection vines planted in thin topsoil over deep chalk. Their focus is on site expression, giving Bouzy’s natural richness a firm mineral frame.

“La Grande Récolte” is the estate’s vintage flagship, made only in the strongest years. The 2012, from a celebrated vintage across Champagne, blends 55% Pinot Noir and 45% Chardonnay, all from estate Grand Cru parcels, with base wines raised in stainless steel and neutral oak. It then spent more than ten years on its lees under natural cork before disgorgement as Extra Brut. The result is a broad, powerful Champagne held in check by chalky tension.

Critical Acclaim:

94 Points, Wine Advcoate:

"Disgorged in January 2023 with a dosage of one gram per liter, the 2012 Bouzy Grand Cru La Grande Récolte hails from a time when Antoine Paillard had already begun working alongside his father during harvest and vinification, although some changes have since taken place, particularly in terms of yield management and refinement of barrel program. Derived from four old-vine parcels, it™s showing very well, displaying only the earliest signs of maturity, soaring from the glass with a bouquet of dried flowers, pear and brioche, mingling with orange zest. Medium to full-bodied, ample and concentrated, with bright acidity, firm chalky grip and a precise, mineral finish, it is elegant and refreshingly racy."

Why You'll Love It

• A single-village Grand Cru vintage Champagne, sourced entirely from the family’s own Bouzy vineyards.
• Aromas of mirabelle plum, dried cherry, and toasted brioche, lifted by a hint of candied ginger.
• Bouzy Pinot Noir brings weight and red-fruit depth, while Chardonnay and chalk keep the palate driving forward.
• Over a decade of aging under cork builds a fine, creamy mousse and a long, saline finish.
• A true dinner Champagne with the structure to stand up to rich, savory dishes.

How To Serve It

• Serve a touch warmer than most Champagne, between 50 and 54°F, to show its full range.
• No decanting is required. Let it evolve slowly in the glass over the course of the meal.
• All-purpose white wine stems will capture its broad bouquet better than flutes.
• Pair with roast duck breast with cherry jus, seared foie gras, or a truffled roast chicken.