It is a classic vintage that combined richness with outstanding aging potential. Bruno's aging regimen ends complexity and a slightly oaky hint that connoisseurs will recognize as the hallmark of the great Champagnes of the past.
Close your eyes...The tasting of such a wine can be a truly great moment. The bottle should be slightlyrefreshed, 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 anoutstanding 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 eyesand listen to its little music. Then smell its multiple and complex aromas which slowlyshow through. Only after this moment, taste a little drop and let time stand still…
Only in truly great vintages....First, an exceptional vintage is needed: after improving our ”savoir faire” during the80’s, the first ever N.P.U - Nec Plus Ultra, a 1990 vintage, was released in 2002. Thencame N.P.U. 1995 and the iconic N.P.U. 1996… After these three tremendous althoughquite different vintages comes N.P.U. 1999, a wine with a seemingly more classicalprofile…In 1999, the summer drought stressed the vine strongly until several short but frequentrains arrived early September, which progressively brought the fruits to maturity. The1999 harvest offered perfectly healthy grapes, allying aromatic richness with a veryinteresting 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 alsooriginate 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 fermentationwas conducted in small wooden barriques where the wines spent their first 10 months.During this period each ”Cru” developed its own personality while acquiring theseslightly woody aromas which used to be found in yesterday’s wines. The followingsummer, 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 thembeing numbered.More than twelve years in the Cellar...The second fermentation followed almost immediately after bottling and a longmaturation started in our 10,5°C temperature controlled cellars. This bottle remainedageing this way more than 12 years, including a “convalescence” rest after itsdisgorgement – 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 isreduced to a strict minimum, 4 g/L, hardly perceptible. The bottles are returned to thecellar for a year of “recovery rest” before their launch on the market.
(50% Pinot Noir 50% Chardonnay). Made only in exceptional vintages with only Grand Cru fruit from Bouzy, Oger, Le Mesnilsur- Oger, and Verzenay. The individual crus were fermented in small oak barrels and aged for ten months. The best 22 barriques (11 of Chardonnay, 11 of Pinot Noir) were blended and the bottles left to mature sur lie for 12 years. The wine was disgorged and received a minimal dosage of 4g/l, then aged for another year in the cellar.