Champagne Bruno Paillard Le Mesnil Grand Cru 1.5L MAGNUM 1999

Champagne Bruno Paillard Le Mesnil Grand Cru 1.5L Magnum 1999 is a rare, vintage Blanc de Blancs Champagne produced exclusively from Chardonnay grapes grown in the prized Grand Cru village of Le Mesnil-sur-Oger. This large-format release highlights an extraordinary bouquet of citrus zest, white peach, and toasted brioche, underpinned by a delicate minerality. On the palate, expect a refined mousse, vibrant acidity, and an impressively long finish, reflecting its exceptional terroir and extensive aging.

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

Type: Sparkling Wine (Champagne)
Style: Vintage Brut Blanc de Blancs
Grape Varietal: 100% Chardonnay
Tastes Like: Lemon zest, white peach, subtle brioche, chalky minerality
Alcohol Percentage: ~12%
Closure: Cork
Size: 1.5L Magnum
Appellation: AOC Champagne
Region: Reims, Champagne, France
Terroir: Chalky soils of the Grand Cru Le Mesnil-sur-Oger
Aging: Extended lees aging for greater complexity and finesse
Serving Temperature: 6–8°C – Best served well-chilled

Bruno Paillard is a boutique Champagne house founded in 1981, renowned for its meticulous blending and emphasis on "haute couture" Champagnes. The Le Mesnil Grand Cru cuvée embodies Bruno Paillard's dedication to expressing the purity and elegance of Chardonnay from one of the most revered vineyards in the region.

Seafood: Poached lobster tails, fresh oysters, or pan-seared scallops with a butter sauce.
Poultry: Roast chicken with a lemon-thyme rub, or turkey escalope in a light cream sauce.
Vegetarian: Asparagus risotto with parmesan, or a truffle-infused mushroom tart.
Meat: Delicate veal dishes or pork fillet with subtle herbs to let the Champagne shine.

Goat's Cheese: Tangy and fresh, highlighting the wine's bright acidity.
Brie de Meaux: Creamy and buttery, complementing the Champagne's brioche nuances.
Camembert: Soft and slightly earthy, balanced by the wine's minerality.
Comté: Semi-hard, nutty profile that pairs well with the wine's layered complexity.

Lobster with Champagne Butter Sauce

Ingredients:

• 2 whole lobster tails (or 4 halves), cleaned
• 2 tbsp butter
• 1 tbsp olive oil
• ½ cup Champagne (Le Mesnil Grand Cru 1999 recommended)
• 1 shallot, finely chopped
• 1 cup fish or light chicken stock
• 2 tbsp cream (optional, for extra richness)
• Salt and pepper, to taste
• Fresh chives or tarragon, chopped, for garnish

Instructions:

1. Cook the lobster tails: Gently poach or grill the lobster tails until the flesh turns opaque and white, about 5–7 minutes depending on size. Set aside and keep warm.
2. Make the sauce: In a saucepan over medium heat, melt 1 tbsp butter with the olive oil. Sauté the chopped shallot until translucent. Deglaze with the Champagne, scraping any browned bits.
3. Add the stock and simmer until reduced by about half. Stir in the remaining 1 tbsp butter and cream (if using), whisking until emulsified. Season with salt and pepper.
4. Assemble: Place the lobster tails on serving plates. Spoon the Champagne butter sauce over them and garnish with fresh herbs.
5. Pair with a chilled glass of Champagne Bruno Paillard Le Mesnil Grand Cru 1.5L Magnum 1999 for a luxurious dining experience that highlights the elegance of Blanc de Blancs.