Original bottle illustration — Bacchus Global
BRUNO PAILLARD · AOC CHAMPAGNE · EXTRA-BRUT
BRUNO PAILLARDN.P.U. 2009
Bruno Paillard named it ‘No Further Beyond.’ Born only when a vintage can bear the full ambition of the house, 2009 opens slowly from liquid gold into cherry, jasmine, spice and an immense saline finish.
- Wine type
- Champagne / Extra-Brut · Vintage
- Grape
- Chardonnay 50% · Pinot Noir 50%
- Appellation
- AOC Champagne
- Origin
- Six Grand Cru villages
- Drinking window
- Disgorged November 2022
- Serving temperature
- 8–12°C
- Alcohol
- 12%
- Bottle size
- 750 ml
Nec Plus Ultra: no further beyond.
N.P.U. is made only when the vintage can support the maison’s most demanding programme. From the inaugural 1990 vintage through 2009, just nine vintages were released.
The 2009 blends Chardonnay and Pinot Noir in equal parts from six Grand Cru villages. Every base wine fermented in old oak, rested ten months on its lees in barrel and then aged for more than twelve years in bottle.
Taste profile
In the glass
N.P.U. 2009
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Bigarreau cherry, candied citrus, mirabelle and jasmine open toward calisson, nutmeg, fresh ginger, sandalwood and peppermint.
Serene yet precise, with fleshy 2009 fruit, persistent chalky salinity, a silky texture and an exceptionally long finish.
Deep liquid gold, with extremely fine, calm and regular bubbles shaped by prolonged ageing.
Before it reaches the glass
Temperature
Begin near 8–10°C and let the wine rise gradually toward 12°C as its layered aromas open.
Timing
Disgorged in November 2022 and rested at least 18 months before release; it is ready now and built to develop further.
Glassware
Use a broad tulip or fine white-wine glass. The producer specifically advises against a flute.
At the table
Depth, salinity and a silky mousse call for composed land-and-sea dishes rather than light aperitif snacks.
Chalky salinity follows shellfish, while oak-aged spice and mature texture connect with mushrooms, truffle, poultry and foie gras.
Japanese
- Scallop with truffle and light foie-gras sauce
- Tilefish with mushroom dashi
- Chicken and morel chawanmushi
Why it worksShellfish and dashi follow the saline line; truffle, mushroom and poultry meet the wine’s mature, oak-shaped depth.
Thai
- Grilled river prawn with morel sauce
- Crab with young coconut and herbs
- Roast duck with ginger and pepper
Why it worksPrawn and crab mirror salinity, while ginger, pepper and roasting connect with the wine’s spice and Pinot Noir structure.
Western
- Langoustines with morel sauce
- Rossini-style scallops
- Roast poultry with truffle
Why it worksThe first two are producer recommendations: sea flavours meet salinity, while morel, foie gras and truffle bridge the mature aromatic layers.
From cellar to bottle
Winemaking
First-press Chardonnay and Pinot Noir from Oger, Le Mesnil-sur-Oger, Chouilly, Verzenay, Mailly-Champagne and Bouzy; 100% fermented in old oak and aged ten months on lees in barrel.
Product detail
More than twelve years on lees in bottle, disgorged in November 2022 and rested at least 18 months. Dosage 4.5 g/L; 9,659 bottles and 379 magnums, each individually numbered.
BRUNO PAILLARD
Reims, Champagne
Founded in Reims in 1981, Maison Bruno Paillard remains an independent family house. N.P.U. applies its first-press, long-ageing and disgorgement-date principles at the highest level.
Official producer website→Critical Recognition
The Wine Advocate
Robert Parker Wine Advocate rated the 2009 N.P.U. Nec Plus Ultra 93 points.
Wine Enthusiast (May 2025)
Wine Enthusiast rated the 2009 N.P.U. 95 points, noting it is toasty and spicy while preserving an impressive amount of fruit.
Decanter
Decanter rated the 2009 N.P.U. (Nec Plus Ultra) 92 points (tasted 1 September 2024).
Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
