x
  • Country ranking ?

    1 506
  • Producer ranking ?

    13
  • Decanting time

    No
  • When to drink

    2020-2035
  • Food Pairing

    Seafood, Salads & Consommes

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The Story

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”.

Blend: 50% Chardonnay, 50%  Pinot Noir

Classification: Grand Cru

Dosage: Extra Brut <6 g/L

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. Four follow, each of different temperaments: the generous 1995; the eccentric 1996; and the 1999, maybe the most classic, and 2003.

 

   
   
   

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Vintage 1990

Three excellent vintages in Champagne were 1988, 1989 and 1990. Initially, many considered 1990 the finest of the trio, but that mantle has since passed to 1988. Some of the 1990 champagnes have evolved more quickly than anticipated, and there can be variation among bottles and producers. Winter and early spring saw warm weather that resulted in an early bud-break, making vines susceptible to the spring frost which duly arrived in April. This led to some uneven ripening and differing levels of maturity owing to the second generation of grapes that appeared after the frost damage and thus ripened later. The summer was generally dry and warm, which produced big, powerful, concentrated and full-flavoured wines.

 

 

 

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Tasting note

color

Medium

flavors

Bread and Mineral

nose

Intense

recommend

Yes

taste

Concentrated and Well-structured

Written Notes

Bruno Paillard N.P.U 1990 / Early on, good old Bruno decided to make a prestige Champagne in which no efforts would be spared to achieve the finest quality: only wine from the seven grand cru villagesaging in oak barrels from Bordeaux for nine months; the first pressing only and at least eight years in the bottle, together with the sediment, before disgorging. This was the recipe that would give this newly house a seat in the front row. The wine is super-concentrated and impressively rich, with aromas that carry one to the house in Aÿ that works with similar methods. Today, a little finesse is lacking, in favor of the New Worldy richness of fruit. Considering the extraction, I am convinced that the wine will hold up for a long time to come and that the terroir character will eventually come forth through the almost impenetrable layers of fruit that dominate today. Personally, I would not be surprised if both Robert Parker and Wine Spectator give N. P. U. 100 points, while the puritans in Champagne will be quite critical of Bruno's new cuvée de prestige. At the moment the wine is developing a little coarsely. 87 points
  • 87p
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Information

Origin

Reims, Champagne
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