Bruno Paillard N.P.U. – Nec Plus Ultra 2008

The cuvée N.P.U. - "Nec Plus Ultra", is born from the desire to create - whatever the costs and constraints - the greatest wine from Champagne. To do this, the most demanding choices have been made at all stages of its development. From this crazy dream is born a Champagne with the most absolute vinification…N.P.U. – « Nec Plus Ultra ».

Extraordinary vintages…Above all else, it takes a great year ... we have patiently cultivated our know-how, whilst waiting for the year that would give rise to the first N.P.U. - "Nec Plus Ultra": the magnificent year 1990. Six would follow, all with different temperaments: the generous 1995; the capricious 1996; the most classic 1999; the audacious 2003; and the abundantly celebrated 2002.

And, finally, 2004:2004 was a year marked by calm weather, a far cry from the extreme heat of the previous vintage… It was relatively cool and dry compared to 10-year averages. March remained cool, and April not particularly frosty; bud break was late and flowering was evenly spread between 10th and 20th June. July, hot and dry, ensured the vines remained healthy, but also threatened the effects of water stress: this was finally dismissed with a very wet August. This rainfall revived both grape growth and maturity, which was reinforced by a magnificent September with plenty of sunshine and high temperatures. This stunning end of the season enshrined the quality of a vintage where an abundance of very healthy bunches was just waiting to ripen. The harvest started on 27th September for Chardonnay and Pinot Noir and lasted until 18th October.

Exclusively Grands Crus…Of the 320 villages in Champagne, only 17 are entitled to the appellation "Grand Cru": the grapes selected to create the cuvée N.P.U. - "Nec Plus Ultra" 2004 come exclusively from six of them: Oger; Le Mesnil-sur-Oger; Chouilly; Verzenay; Mailly; and Bouzy, split equally between Chardonnay and Pinot Noir.

In small oak barrels…Vinification was carried out, as always with BRUNO PAILLARD, using exclusively the first pressing, the purest. But an essential feature of N.P.U.- "Nec Plus Ultra" is that fermentation takes place in small oak barrels in which the wines spend their first 10 months. During this period, each cru develops its complexity and acquires the slightly woody aromas so particular to the great Champagnes of yesteryear. The oak barrel allows the wine to gently breathe and harmonise during ageing. In the summer following the harvest in July 2005, after 10 months maturing in barrels, the 26 barrels were re-blended, giving 7,119 bottles and 310 magnums.

15 years in the cellar…The second fermentation took place in the bottle, and a long maturation began in the darkness of the Maison’s cool cellars, at a constant temperature of 10.5°C. One of the essential points concerning N.P.U. is the exceptional length of maturation on lees. These bottles remained in the cellar for 12 years, before disgorgement in September 2017, and then for a further period of rest of two years after its disgorgement. This is absolutely unique in Champagne. As always at BRUNO PAILLARD, the dosage is very low. In the case of N.P.U. - "Nec Plus Ultra", it is reduced to the strict minimum of 3g/l, practically imperceptible. It is therefore an "Extra-Brut". Each bottle is numbered and bears the date of disgorgement; this has been the case at the Maison since 1983.

Discover…To discover such a wine, which has waited for 15 years, it is essential to take time: its tasting alone is a great experience. It should be served at cellar temperature, slightly refreshed down to 8°C or 9°C in a bucket half-filled with water in which there are just a few ice cubes. Do not leave it too long in a refrigerator, nor under ice. It can be enjoyed alone, as an aperitif where its complexity can fully express itself, or can accompany an entire meal, provided that it does not include a sweet dish. The N.P.U. - "Nec Plus Ultra" 2004 has requested 15 years of patience to begin to reach its full expression: it is important to give it time to open in the glass.