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" 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 2004 N.P.U. "Nec Plus Ultra" is made from a rigorous selection of grapes which come from 6 of the 17 villages with the Grand Cru appellation (Oger, Le Mesnil sur Oger, Chouilly, Verzenay, Mailly and Bouzy).
2004 stood out for its dry and cool conditions. The coolness in March preceded an April with milder conditions. Vine budding was late, followed by flowering which took place in good conditions. The heat and lack of humidity July encouraged plant development. Fortunately, the risk of water stress was eliminated by heavy rains in August, which restarted berry growth and ripening. The very good conditions in September were ideal for refining the ripening process. The vintage combined quality and quantity.
Winemaking and ageing
Bruno Paillard’s 2004 "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 26 selected barrels. Second fermentation in bottle. Ageing for 12 years in the estate’s cellars at a steady temperature (10.5°C), before disgorging in September 2017. 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 (3g/l). Each bottle is numbered and bears the date of its disgorgement.
The wine is a bright, intense golden yellow colour. The effervescence is marked by its great finesse.
Throughout aeration, the nose reveals fragrances of very ripe wild strawberries, acacia honey, candied pineapple, fresh notes of kumquat and jasmine as well as linden and cedarwood stick. This exceptional champagne reveals tasty notes of blackberry, blackcurrant, Aix calisson and liquorice.
The attack is velvety with a creamy touch. The palate seduces with its liveliness and aromatic expression, which combines aromas of candied apricots and lightly toasted gingerbread. The mid-palate is enhanced by a delicious salinity up to a finish where balsamic and minty notes are the characteristic signature of this exceptional cuvée.
For optimal tasting, serve between 8°C and 9°C.
Food and wine pairings
Ideal as an aperitif, Bruno Paillard’s 2004 N.P.U. "Nec Plus Ultra" reveals all of its complexity around a meal, provided that this meal does not include a sweet dish.