Bruno Paillard : N.P.U. "Nec Plus Ultra" Rosé 2009

Tasting characteristics and advice for the N.P.U. "Nec Plus Ultra" Rosé 2009 Bruno Paillard

Tasting

Appearance

The color displays a deep coppery pink hue, with orange highlights characteristic of extended aging. The effervescence is fine and delicate, with tiny bubbles rising gracefully in the glass.

Nose

The nose opens onto an aromatic palette of great complexity. Ripe red fruits, notably wild strawberry and sour cherry, express themselves with intensity. Notes of marzipan blend harmoniously with spicy nuances reminiscent of saffron and nutmeg. With aeration, toasted and grilled aromas gradually emerge—hallmarks of aging in old barrels—accompanied by subtle touches of precious woods.

Palate

The attack is broad and vinous, unfolding a silky texture of remarkable elegance. The structure reveals a lovely mineral freshness that carries through the entire tasting. The fleshy fruit is generous while maintaining perfect balance. The finish stands out for its exceptional length and saline persistence, leaving an impression of crystalline purity.

Food and wine pairings

This exceptional rosé champagne pairs beautifully with refined, sophisticated dishes. It elevates lobster prepared with delicate spices, matches perfectly with lightly seasoned game birds, and harmonizes wonderfully with lightly sweetened red-fruit desserts. Its aromatic complexity and mineral freshness also make it an ideal partner for land-and-sea preparations combining shellfish and mushrooms.

Serving and cellaring

The N.P.U. "Nec Plus Ultra" Rosé 2009 is ideally enjoyed at a temperature between 8 and 10°C, allowing the champagne to gradually reveal its full aromatic complexity. It is recommended to let it evolve in the glass to fully appreciate its development.

An exceptional rosé champagne from Champagne’s greatest terroirs

The estate

Founded in 1981 by Bruno Paillard at the age of twenty-seven, this House represents the first major creation in Champagne in nearly a century. The vineyard now spans twenty-five hectares across eighty-nine parcels, including twelve hectares classified as Grand Cru, notably in Oger, Verzenay and Bouzy. Since 2018, Alice Paillard has led the family estate as CEO, while her father Bruno Paillard serves as President. The House stands out for its pioneering introduction in 1985 of a perpetual reserve system, the systematic indication of the disgorgement date on each bottle, and an exclusive commitment to extra-brut dosages.

The vineyard

The N.P.U. "Nec Plus Ultra" Rosé 2009 comes exclusively from six villages classified as Grand Cru among the most prestigious in Champagne. The Chardonnay grapes come from Oger, Le Mesnil-sur-Oger and Chouilly, three renowned communes of the Côte des Blancs celebrated for the finesse and minerality of their grapes. The Pinot Noir grapes, which provide the color and character of the rosé champagne, come from Verzenay, Mailly-Champagne and Bouzy, three outstanding terroirs located on the Montagne de Reims. This rigorous selection guarantees the noblest expression of Champagne’s terroirs.

The vintage

The year 2009 in Champagne stands out as an exceptional vintage, shaped by particularly favorable climatic conditions. After a harsh winter alternating rainy and snowy spells, spring and early summer were rather gloomy with occasional storms. August brought extended dry heat, ensuring remarkable ripeness in the berries. This climatic combination made it possible to achieve exceptional phenolic ripeness—especially for Pinot Noir—while preserving the hallmark vibrancy of Chardonnay. Acidity remained balanced, while overall ripeness proved more pronounced, creating ideal conditions for crafting a rosé champagne of great complexity.

Winemaking and aging

The N.P.U. "Nec Plus Ultra" Rosé 2009 benefits from a vinification carried out entirely in small old oak barrels, a rare and demanding practice in Champagne production. Fermentation in barrels provides delicate micro-oxygenation and distinctive aromatic complexity, generating notes of precious woods and spices without ever masking the fruit. The champagne’s characteristic color is obtained through a brief yet precisely calibrated maceration of a fraction of the Pinot Noir. Aging on lees continues for more than ten years in the House’s cellars at a constant temperature, allowing this Rosé champagne to develop remarkable depth and finesse. After disgorgement, an additional period of several months’ rest in the cellar is allowed so that the champagne can regain its perfect balance.

Grape varieties

A blend dominated by Pinot Noir, complemented by Chardonnay.