Bruno Paillard N.P.U. "Nec Plus Ultra" Brut Champagne Blend 2003

$149

The newly released 2003 NPU Nec Plus Ultra is only the fifth edition since 1990. The ambitious prestige cuvée from Bruno Paillard is only produced in great vintages (so far 1990, 1995, 1996, 1999 and 2003), and only from grand cru villages grapes; the ratio is always 50/50 Pinot Noir and Chardonnay... The wine has an intense yellow-golden color. It is very intense, rich and complex on the beautifully matured nose, where a bouquet of yellow and dried fruit aromas, along with Turkish honey, pistachio, almonds and torrone is displayed. Pure, fresh and mineral on the palate, this 2003 has lots of energy and finesse, is full of tension and develops a very persistent length. A fascinating, atypical 2003 vintage Champagne from that extremely dry and hot year. Robert Parker's Wine Advocate

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Sparkling White Wine
Champagne, France
Champagne Blend
750ml
Squash & Root Vegetables, Meaty & Oily Fish, Shellfish, Crab & Lobster, Cake & Cream, Soft Cheese, Hard Cheese, Salads & Greens, Salami & Prosciutto, Pork, Fish, Chicken, Duck, Onion, Shallot, Garlic, Nuts & Seeds, Fruit & Berries, Beans & Peas, Exotic Spices, Turkey, Pungent Cheese, Shellfish, Oyster

Ratings on Delectable

Weijie Shi (Jay) Delectable Pro

I absolutely love and respect this producer. This is what Champagne should taste like. So pure and balanced from all aspects. Needs time to develop but already showing well because of the ripeness of 03.

I absolutely love and respect this producer. This is what Champagne should taste like. So pure and balanced from all aspects. Needs time to develop but already showing well because of the ripeness of 03.

9.6

Clément Huvet Delectable Pro

Dry yellow fruits & nuts on the nose, great round structure in the mouth. Beautiful Champagne.

Dry yellow fruits & nuts on the nose, great round structure in the mouth. Beautiful Champagne.

9.7

Sylvain Rhainds

2003

2003

9.2

Nicola Morvillo

On 4-10-17

On 4-10-17

9.5
See all reviews and ratings on Delectable

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