The Paillard family has been making some of the most transparent, terroir-driven wines in Montagne de Reims for over 200 years. Brothers Antoine and Quentin took full control of the Domaine in 2012 and have committed fully to organic farming and biodynamic treatments. Their Pinot Noir-dominated vines are surrounded by flora and fauna and the vinification is very hands-off.

Pierre Paillard

Two brothers, Antoine and Quentin Paillard run what is now an 8th generation Champagne house in the village of Bouzy, smack dab in the middle of Champagne's Pinot Noir heaven. Since they took over together in 2016, the duo has done nothing but intensify the focus in the vineyard, generating incredible results in the fruit quality through lowering yields and aiming for perfect ripeness. 

One of - if not the - greatest villages for Pinot Noir in Champagne, Bouzy is home to a deep chalky bedrock with varied types of clay that support great texture and depth in the grapes. In addition to crafting tremendously complex and flavorful Champagnes from their terroir, the Paillard brothers will continue to honor the family tradition and craft a Coteaux Champenois Rouge, which is one of the great examples of the region's potential for still wines.

Each plot of the domaine is harvested and vinified separately, a slow fermentation within oak barrels. These are points of emphasis as the brothers feel that a slower fermentation allows for greater flavor and texture development, and the process is allowed to proceed naturally through full malo-lactic conversion. All wines will age on the lees in bottle for at least an additional 3 years with up to 10 for the Grande Recolte; Parcelles and Terres Rosé will go through secondary fermentation under crown cap while the other wines will do so under cork. 

"I used to buy these wines for a song back in the day and the prices have gone up a touch but considering the primo Grand Cru fruit quality, I think they're a steal! The sleeper in the lineup is certainly "Les Terres Roses XVIII, Extra Brut Rosé, Bouzy Grand Cru", which has 5% Coteaux in the mix... resulting in a haunting, herbaceous and sappy persistence on the palate. One night we had the Rosé next to Prevost's Fac-Simile and '08 Dom Rosé and it held its own!" - John Cerasulo

It is no surprise that Thomas Pico became a vigneron. He spent most of his childhood between the vines of the family estate of Bois d'Yver in Courgis, just outside the village of Chablis. Soon after returning to his hometown in 2004, Thomas revitalized his father's vineyards, converting to organic viticulture. Thomas' steadfast commitment to organic practices, yield control, hand harvesting, and extended elevage has elevated the Domaine's quality and made Pattes Loup one of the most exciting new Chablis estates.

Domaine Pattes Loup

Domaine Pattes Loup is one of the most exciting estates to emerge from Chablis in recent years (Pattes Loup means "wolf paws"). Thomas Pico started his tiny estate in Courgis in 2005, just outside the village of Chablis, under the wings of his friends and fellow organic Chablisiennes, Alice and Olivier de Moor. He inherited 2.4 hectares of vines from his family's estate, which historically produced correct but uninspiring wines. Motivated to take a qualitative leap in a new direction, and against his father's wishes, Thomas immediately began a program of strict yield control and a conversion to organic viticulture. This undertaking is a rarity in Chablis and a feat of extreme diligence in this often inhospitable vine-growing region.

Progressively, Pico has taken over more and more of his father's vines. Today, the estate comprises 15 hectares of vineyards, all carefully and organically farmed. Most of Pico's vines are selection massale planted by his grandfather on the hillsides near Courgis and Preys, the two highest altitude villages in the appellation, with vineyards up to 300 meters in elevation. He is also experimenting with a rotation of cover crops to protect against erosion, increase water retention, and increase microorganisms in his soils.

Another distinguishing factor is Pico's commitment to hand-harvesting, followed by hand sorting out imperfect berries on a vibrating triage table at the winery. He ferments all wines using indigenous yeasts, and is now doing a minimum of a 36-month élévage, and is experimenting with 48 months depending on the cuvées and vintages. He feels that the longer élévage gives the wines an added dimension, texture, and complexity and is unique in the world of Chablis. All bottling is done here without fining and filtration.

His AC Chablis is from 60+-year-old vines and is fermented and aged in a combination of concrete eggs, neutral barrel, and stainless steel. The Premier Crus of Côte de Jouan, Beauregard, and Butteaux (from within Montmains) are from hillside vineyards between 30 and 60 years old and are all raised in older oak for one year, followed by two years in either tank or concrete vats.

They say, "Burgundy must be in Maxime Cherulin's blood". Though the young vigneron grew up in Champagne, he quickly adapted to the Bourgogne "mindest" when he took over the famed domaine at just 20 years of age. Before Maxime's takeover, Georges Noellat sold their produce to Negociants like Drouhin and Jadot. Now, with the young vigneron at the helm, the Domaine produces wines of stunning elegance utilizing soft infusion techniques and ample oak aging.

Georges Noellat

Georges Noëllat was the nephew of Charles Noëllat, who was once the proprietor of one of Vosne's greatest domaines. This domaine significantly contributed to Domaines Jean-Jacques Confuron and Hudelot Noëllat and even formed most of Domaine Leroy. As of 1990, Domaine Georges Noëllat sold its production to Jadot and Drouhin for 20 years. Enter 20-year-old Maxime Cheurlin in 2010, who consequently took over the management of the estate from his grandmother. Cheurlin grew up in Champagne, but it seems Burgundy wine is truly in his blood as he is a nephew of the Jayer family and a cousin of Emmanuel Rouget's sons. Thus, he complemented his winemaking studies at the Lycée du Viticole in Beaune with stages at Domaine Emmanuel Rouget and Domaine Gros Frère et Soeur in 2009.

Small but mighty, the 5.5-hectare domaine includes some of the most profound terroirs of Vosne Romanée and northern Nuits St Georges. Maxime inherited a large proportion of old vines that he intends to preserve, requiring special attention and care. The viticultural approach is thus lutte raisonnée, and treatments are only implemented in response to an imminent threat.

Even early in his winemaking career, Maxime has already earned a reputation for his elegant style. Grapes are hand-harvested, 100% destemmed (except in a few rare cases where up to 30% of stems may be included), and cool macerated for a few days before fermentation begins (native yeasts only). Maxime prefers "infusion" to extraction, so punch downs are rare and gentle. Deeming that the intensity of his terroirs can stand up to new oak, he uses 30 to 100% depending on the appellation and vintage. Aging lasts 14 to 20 months, and the wines are bottled generally without fining or filtration.