Blanc de Noirs (EN) Bruno Paillard

Bruno Paillard
Blanc de Noirs (EN)

Blanc de Noirs Grand Cru made a resounding entrance to the Bruno Paillard collection! This new creation comes from a desire to offer an elegant interpretation of Pinot Noir by marrying the diversity of vintages.


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Expert opinion

Discover the note





Champagne Piper-Heidsieck Vintage 2014 Note 90

The Structure

Discover the structure of this Champagne


Harmonious balance between the various components of acidity.


Supple, easy-drinking champagne, the acidity doesn't clash with the palate.


Generous champagne with great intensity.

Long on the palate

Champagne aromas linger on the palate.


The chiseled, chalky texture announced on the nose is present. The attack is striking and salivating, with salinity and delicate fruit intertwining in an umami that beckons the palate. The wine's depth gradually emerges, around notes of cherry flesh, kumquat and quince. Good length, testifying to this wine's great loyalty to its terroir.


Discover the DNA of this wine

Terroir-Champagne Piper-Heidsieck


From four Grands Crus: Verzenay, Mailly, Verzy and Bouzy.

Three of them offer a predominantly northern orientation. These historic chalk terroirs combine the distinctive elegance and depth of Pinot Noir.

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About this house

Our independent, family-run Champagne House strives to bring out the vitality of its terroirs in its wines. Blanc de Noirs Grand Cru Multi-Millésimes was born of the desire to combine the diversity of vintages to offer a rich, precise expression of Pinot Noir from the northern crus of Champagne.

L'Accord Parfait

Between Champagne and its dish

Champagne dinner plate


This champagne is well-suited to more gourmet, spicy dishes with sweet and savory notes, such as tajines and Indian-style pork.

Chef's word

L'arcane cuvée Ruinart blanc de blancs

The Blanc de Noirs Grand Cru from Bruno Paillard is a versatile Champagne that pairs exceptionally well with a variety of dishes.

Its intense aromas and precise texture make it a wonderful companion to glazed clams topped with vadouvan yoghurt uni balls.

What's more, its lively, deep character makes it suitable for more gourmet, spicy dishes with sweet and savory notes, such as tagines and Indian-style pork.

From the same house

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