The N.P.U. cuvée, for Nec Plus Ultra, was born of the desire to produce the greatest Champagne wine, regardless of price or constraint. And that begins with a very large harvest. Since its creation, only 8 vintages have met Bruno Paillard's exacting standards: 1990, 1995, 1996, 1999, 2002, 2003, 2004 and finally 2008.
The 2008 vintage is one of the greatest of recent years, although it got off to a rather poor start, with wet, gray weather. But a magnificent September produced grapes with an absolutely perfect balance of sweetness and acidity. After more than 10 years in the cellars of Maison Bruno Paillard, N.P.U. 2008 is a streamlined, slender champagne, with bright fruit aromas and remarkable persistence.
Bruno Paillard's N.P.U. cuvée uses only grapes from Grand Cru terroirs. The Chardonnay comes from the crus of Oger, Le Mesnil sur Oger and Chouilly, while the Pinot Noir comes from Verzenay, Mailly and Bouzy.
As always with Bruno Paillard, vinification was carried out using only the purest, first pressing of the grapes. First fermentation and ageing were carried out in small old oak barrels. During the 10 months of this stage, each cru asserts its singularity.
This cuvée has a deep, bright yellow-gold color, dotted with a fine effervescence, stretching out slowly and steadily.
The first nose evokes beautiful aromas of very fresh red fruits: redcurrant, raspberry, blueberry and wild strawberry, mingled with cherry and candied orange peel. The bouquet then opens with aromas of fresh ginger and peppermint, evolving towards a slightly smoky character, with cocoa powder and quince paste enlivened by the freshness of honeysuckle.
On the palate, the attack is precise, fresh, powerful and serene. The liveliness of the vintage melts beautifully, allowing us to further explore the depth of the wine, served by a silky texture. We find the multiplicity of aromas evoked by the nose, carried through to a long, suspended finish.
This Nec Plus Ultra 2008 from Maison Bruno Paillard calls for a wide range of food and wine pairings, such as veal tartare, quail with foie gras, grilled langoustines or saffron risotto with clams.
