Bruno Paillard Brut Assemblage 1.5L MAGNUM Champagne 2004

Bruno Paillard Brut Assemblage Magnum is a meticulously crafted Champagne blending Chardonnay and Pinot Noir. It features vibrant aromas of baked apple, citrus zest, and toasted almonds, leading to a creamy texture and a long, elegant finish. This Magnum format elevates the wine’s complexity and aging potential, making it perfect for special occasions.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Champagne
Style: Brut
Grape Varietal: Chardonnay, Pinot Noir
Tastes Like: Layers of citrus zest, baked apple, and toasted almonds
Alcohol Percentage: 12%
Closure: Cork
Size: 1.5L Magnum
Appellation: Champagne AOC
Region: Champagne, France
Terroir: Chalk and limestone soils
Aging: Aged on lees for enhanced complexity
Serving Temperature: 8-10°C – Serve well chilled

Bruno Paillard is celebrated for producing refined Champagnes that highlight terroir and meticulous craftsmanship. The Brut Assemblage Magnum exemplifies their dedication to blending mastery.

Seafood: Ideal with smoked salmon, crab cakes, or lobster rolls.
Poultry: Pairs well with roast duck or chicken with herbs.
Vegetarian: Complements creamy mushroom tart or truffle risotto.

Brie: Soft and luxurious.
Gruyère: Nutty and savory.
Camembert: Creamy and smooth.
Parmesan: Adds a bold contrast.

Herb-Crusted Roast Duck

This savory dish enhances the Champagne's depth and layered complexity.

Ingredients:
- 1 whole duck (about 1.5kg)
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper, to taste

Instructions:
1. Preheat oven to 200°C.
2. Rub the duck with olive oil, rosemary, thyme, salt, and pepper.
3. Roast for 1 hour or until golden and crispy.
4. Rest for 10 minutes before carving. Serve with Bruno Paillard Brut Assemblage Magnum.