The Bruno Paillard N.P.U.- « Nec Plus Ultra » was born from the idea to create the greatest possible Champagne wine, whatever the constraints. To do this, the most extreme choices have been made at each step of the production of this outstanding Champagne wine. This foolish dream gave birth to the N.P.U.-“Nec Plus Ultra”.
|Close your eyes...
The tasting of such a wine can be a truly great moment. The bottle should be slightly
refreshed, at around 10°C, certainly not ice-chilled. The wine can be enjoyed on its own,
or with food (excluding deserts).
This N.P.U - Nec Plus Ultra 1999 required more than 13 years of dedication to reach an
outstanding result: it deserves some time to open in the glass, and express its potential.
First admire the beauty of its bright deep gold colour and tiny bubbles. Close your eyes
and listen to its little music. Then smell its multiple and complex aromas which slowly
show through. Only after this moment, taste a little drop and let time stand still…
|Wine maker notes
|Only in truly great vintages....
First, an exceptional vintage is needed: after improving our ”savoir faire” during the
80’s, the first ever N.P.U - Nec Plus Ultra, a 1990 vintage, was released in 2002. Then
came N.P.U. 1995 and the iconic N.P.U. 1996… After these three tremendous although
quite different vintages comes N.P.U. 1999, a wine with a seemingly more classical
In 1999, the summer drought stressed the vine strongly until several short but frequent
rains arrived early September, which progressively brought the fruits to maturity. The
1999 harvest offered perfectly healthy grapes, allying aromatic richness with a very
interesting ageing potential.
Exclusively ”Grands Crus” grapes...
Out of the 320 villages in the Champagne Appellation, only 17 are rated ”Grands Crus”:
grapes from 4 of these were selected to create N.P.U - Nec Plus Ultra 1999: Bouzy,
Verzenay, Oger, Le Mesnil sur Oger. Not just born in a great vintage, the grapes also
originate from the most noble crus.
In small wooden barrels....
As always at Maison Bruno Paillard, only the first pressing - the purest - was retained.
But an essential characteristic of the N.P.U - Nec Plus Ultra is that the first fermentation
was conducted in small wooden barriques where the wines spent their first 10 months.
During this period each ”Cru” developed its own personality while acquiring these
slightly woody aromas which used to be found in yesterday’s wines. The following
summer, in July 2000, we selected and blended the best 42 barriques (21 of chardonnay,
21 of pinot noir) of which we obtained 11 508 bottles and 508 magnums, each of them
More than twelve years in the Cellar...
The second fermentation followed almost immediately after bottling and a long
maturation started in our 10,5°C temperature controlled cellars. This bottle remained
ageing this way more than 12 years, including a “convalescence” rest after its
disgorgement – which date is indicated on its back label.As always at Bruno Paillard, the “dosage” is very low. For N.P.U. – Nec Plus Ultra it is
reduced to a strict minimum, 4 g/L, hardly perceptible. The bottles are returned to the
cellar for a year of “recovery rest” before their launch on the market.