Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2008 / — | ≈ $237.80Original CHF 197.00 | fr.millesima.ch ↗ |
2009 Technical Specifications
Grape Varieties 50% Pinot Noir; 50% Chardonnay
Region Champagne
Harvest Dates Harvest began on 10 September 2009 with Chardonnay from Oger and Le Mesnil-sur-Oger and continued for 10 days; Mailly Pinot Noir was picked last.
Sites Oger, Le Mesnil-sur-Oger, Chouilly, Verzenay, Mailly-Champagne and Bouzy; all six are Grands Crus
Fermentation Vessels 100% small old oak barrels
Pressing Method Exclusively First Pressings
Oak Types Old oak
Used Oak Only Yes
Disgorgement Date November 2022
Dosage 4.5 g/L
Production Volume 9,659 bottles
Bottles9,659
Magnums379
Production Details The wines spent their first 10 months in barrel. Secondary fermentation took place in bottle, followed by maturation at a constant cellar temperature of 10.5°C: more than 12 years on lees before disgorgement and 18 months of post-disgorgement rest. The recommended initial serving range is 8–10°C.
Tasting Notes Deep, dense liquid-gold appearance with fine, regular effervescence; Bigarreau cherry, candied citrus, white flowers, Mirabelle plum, calisson, nutmeg, fresh ginger, sandalwood and peppermint; precise structure, persistent salinity, fleshy fruit, melted texture, freshness and a long finish.
Food Pairing Langoustines with morel sauce, or Rossini-style scallops
Critics Ratings 95
2008 Technical Specifications
Grape Varieties 50% Pinot Noir; 50% Chardonnay
Region Champagne
Harvest Dates Harvest began on 15 September 2008 and continued for three weeks.
Sites Oger, Le Mesnil-sur-Oger, Chouilly, Cramant, Verzenay, Mailly-Champagne and Bouzy; all seven are Grands Crus
Fermentation Vessels Small old oak barrels
Pressing Method Exclusively First Pressings
Oak Types Old oak
Used Oak Only Yes
Disgorgement Date April 2019
Dosage 3.0 g/L
Production Volume 18,142 bottles
Bottles18,142
Production Details The wines spent their first 10 months in barrel. Secondary fermentation took place in bottle, followed by maturation at a constant cellar temperature of 10.5°C: more than 10 years on lees before disgorgement and two years of post-disgorgement rest. The recommended initial serving range is 8–10°C.
Tasting Notes Deep, bright yellow-gold appearance with fine, steady effervescence; redcurrant, raspberry, blueberry, wild strawberry, Bigarreau cherry, candied orange peel, fresh ginger, peppermint, smoke, cocoa, quince paste and honeysuckle; a precise, fresh, powerful attack, silky texture and long finish.
Food Pairing Lightly smoked veal tartare, quail with foie gras, grilled langoustines, or saffron risotto with clams
Sources: champagnebrunopaillard.com ↗ · Compare this vintage
2004 Technical Specifications
Grape Varieties 50% Chardonnay; 50% Pinot Noir
Region Champagne
Harvest Dates Harvest ran from 27 September to 18 October 2004 for the Chardonnay and Pinot Noir.
Sites Oger, Le Mesnil-sur-Oger, Chouilly, Verzenay, Mailly and Bouzy; all six are Grands Crus
Fermentation Vessels Small old oak barrels
Pressing Method Exclusively First Pressings
Oak Types Old oak
Used Oak Only Yes
Disgorgement Date September 2017
Production Volume 7,119 bottles
Bottles7,119
Magnums310
Production Details Secondary fermentation took place in bottle; cellar maturation at 10.5°C included 12 years on lees before disgorgement and two years of post-disgorgement rest. The sheet prints the dosage as “3 gr” without an explicit per-liter basis. Recommended service is lightly chilled to 8–9°C.
Tasting Notes Intense, brilliant deep yellow-gold appearance with fine, serene effervescence; ripe wild strawberry, acacia honey, candied pineapple, kumquat, jasmine, linden, cedar, blackberry, blackcurrant, calisson and liquorice; velvety, creamy attack with candied apricot, lightly toasted gingerbread, salinity and a balsamic, mentholated finish.
Food Pairing As an aperitif or throughout a meal that contains no sweet course
Sources: champagnebrunopaillard.com ↗ · Compare this vintage
2003 Technical Specifications
Grape Varieties 50% Chardonnay; 50% Pinot Noir
Region Champagne
Sites Oger, Chouilly, Verzenay and Mailly; all four are Grands Crus
Fermentation Vessels Small oak barrels
Pressing Method Exclusively First Pressings
Serving Temperature 10°C · 50°F
Production Details The wines spent their first 10 months in barrel. In July 2004, 14 selected barrels were blended to produce 4,200 numbered bottles. Secondary fermentation took place in bottle and maturation continued at a constant cellar temperature of 10.5°C. The sheet states more than 12 years in cellar, including an unspecified long post-disgorgement rest; it does not establish an exact lees duration or disgorgement date. The dosage is printed as “3 grammes” without an explicit per-liter basis.
Food Pairing As an aperitif or throughout a meal that contains no sweet course
Sources: champagnebrunopaillard.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2004 / — | ≈ $493.71Original CHF 409.00 | fr.millesima.ch ↗ |
| Shop price | 1999 / — | ≈ $508.20Original CHF 421.00 | fr.millesima.ch ↗ |
| Shop price | 1996 / — | ≈ $590.28Original CHF 489.00 | fr.millesima.ch ↗ |
| Shop price | 2009 / — | ≈ $434.56Original CHF 360.00 | fr.millesima.ch ↗ |
| Shop price | 2008 / — | ≈ $237.80Original CHF 197.00 | fr.millesima.ch ↗ |
| Wine-SearcherLWIN 1213726 | — | — | wine-searcher.com ↗ |