Bruno Paillard : N.P.U. "Nec Plus Ultra" 1996

Bruno Paillard reveals an exceptional, refined and complex champagne

The estate

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 vineyard

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 wine

The N.P.U. "Nec Plus Ultra" was born from the desire to produce the greatest Champagne wine, where rigour and demand punctuate each of the stages of its development. The N.P.U. cuvée is exclusively produced during exceptional years (1990, 1995, 1996, 1999, 2002, 2003, 2004).

The 1996 N.P.U. "Nec Plus Ultra" is made from a rigorous selection of grapes which come from 4 of the 17 villages with the Grand Cru appellation (Oger, Le Mesnil sur Oger, Verzenay and Bouzy).

The vintage

The 1996 vintage’s harvest combines a strong maturity with a high level of acidity, ideal conditions for making an exceptional champagne with great ageing potential.

Winemaking and ageing

Bruno Paillard’s 1996 "Nec Plus Ultra" is, like all of the house’s cuvées, exclusively produced from the first press. Fermentation is carried out in small, old oak barrels. The first ageing, which lasts for 10 months, is followed by assembling the 22 selected barrels. Second fermentation in bottle. Ageing for 12 years in the estate’s cellars at a steady temperature (10.5°C), before disgorgement in January 2009. Following disgorgement, an additional ageing process of over 2 years is carried out. The total ageing time is 15 years.

The dosage is very low (4g/l). Each bottle is numbered and bears the date of its disgorgement.

Blend

Bruno Paillard’s 1996 "Nec Plus Ultra" is a blend of Chardonnay (50%) and Pinot Noir (50%).

Tasting

Powerful and beautifully fresh, Bruno Paillard’s 1996 "Nec Plus Ultra" seduces with its deep golden colour as well as its rich and nuanced aromatic palette.

Serving

For optimal tasting, serve between 8°C and 9°C.

Food and wine pairings

Ideal as an aperitif, Bruno Paillard’s 1996 N.P.U. "Nec Plus Ultra" reveals all of its complexity around a meal, provided that this meal does not include a sweet dish.