Marks and reviews
Founded in Reims in 1981, Bruno Paillard is one of the youngest Champagne Houses. With an uncompromisable selection of terroirs, the exclusive use of first presses, blends made from a vast collection of reserve wines and an ageing time that is twice as long as required by appellation specifications, the Bruno Paillard champagne range reflects this constant quest for excellence and this desire to produce a "very personal style". Through elegant, complex and wonderfully pure champagnes, the Bruno Paillard House elevates its Champagne know-how to the top of its game.
The Bruno Paillard Champagne House overlooks an exceptional and patiently built vineyard, spread over 32 hectares of vines and 15 growths, 12 of which are classified as "Grand Crus". The vineyard brings together the great terroirs of Oger, Le Mesnil sur Oger, Cumières and Verzenay as well as the exceptional Cru des Riceys, situated at the south of Champagne.
The N.P.U. "Nec Plus Ultra" wine stems from the desire to produce the finest Champagne wine, where rigour and exacting standards are present throughout each stage of the winemaking process. N.P.U. is made exclusively following exceptional years (1990, 1995, 1996, 1999, 2002, 2003, 2004).
N.P.U " Nec Plus Ultra " 2008 is made from a rigorous selection of grapes from 7 of the 17 villages that qualify for the Grand Cru appellation (Oger, Le Mesnil-sur-Oger, Chouilly, Cramant, Verzenay, Mailly-Champagne and Bouzy).
A rainy and mild winter preceded a spring that began with several episodes of frost. The cool weather in June slowed down the flowering and lasted for a large part of the vegetative period due to the lack of sunshine. During the harvest, which began on 15 September under good conditions, the alternation between mild days and cool nights favoured the gradual ripening of the grapes, and thus preserved their good acidity levels.
Vinification and ageing
N.P.U." Bruno Paillard's 2008 Nec Plus Ultra is, like all of the estate's wines, made exclusively from the first press. Fermentation is carried out in small old oak barrels. The first 10 months of maturation is followed by the blending of the selected barrels. Second fermentation in the bottle. Ageing for more than 10 years in the property's cellars at a constant temperature (10.5°C), before disgorgement in April 2019. Following disgorgement, additional ageing for over 2 years is carried out. The total ageing period is 15 years.
The dosage is very low (3g/l). Each bottle is numbered and bears the date of disgorgement.
N.P.U. " Nec Plus Ultra " 2008 by Bruno Paillard is a blend of Chardonnay (50%) and Pinot Noir (50%).
The colour is a beautiful golden yellow. The effervescence is fine and regular.
The nose blends fresh red fruit fragrances (redcurrant, raspberry, blueberry, wild strawberry) with notes of stone fruit (cherry) and candied orange peel. When aerated, the bouquet gains in complexity. Aromas of fresh ginger, peppermint, cocoa powder and quince paste blend harmoniously and are sustained by the freshness of honeysuckle.
A precise and refreshing attack gives way to a silky palate that blends power, depth and aromatic richness and leads to a persistent and flavoursome finish.
For an optimal tasting, serve between 8° and 10°C.
Food and wine pairing
This N.P.U." Nec Plus Ultra " 2008 by Bruno Paillard will complement veal tartar, quail with foie gras, grilled scampi or a saffron risotto with clams.