Winemaker Notes
Deep, dense liquid gold with brilliant reflections. Very fine, serene, regular effervescence. Initial aromas of Bigarreau cherry, combined with candied citrus fruit and generous white flower (seringa, jasmine) reminiscent of Mirabelle plum. On opening, the wine evolves towards calisson, nutmeg and freshly cut ginger. Fresh aromas of sandalwood and peppermint bring freshness to the aromatic complexity. A serene attack that takes up space on the palate, around a precise, elegant structure. The wine’s persistent salinity meets the fleshy, juicy feel of the fruits on the palate. The texture is melted, and this profound wine takes its time to unfold in surprising length, carried by a fine freshness. Flavurs are faithful to the aromas of the nose, offering a harmonious sensation.
Blend: 50% Pinot Noir, 50% Chardonnay
Professional Ratings
-
Robert Parker's Wine Advocate
Matured entirely in barrels—most of them previously employed for white Bordeaux, Bruno Paillard’s 2009 N.P.U. Nec Plus Ultra reveals a bouquet of red apple, quince, dried apricot, grapefruit and ginger, mingling with acacia blossom and a subtle nuance of buckwheat honey. On the palate, it is medium-bodied, taut and incisive, animated by a pillowy mousse and laden with racy acids, culminating in a long, chalky finish. If one were to identify any shortcoming, it would be a desire for a more harmonious transition between the wine’s luxuriant bouquet and a palate that proves comparatively lean and driven by acidity.
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.
Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.
Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.
With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’