Champagne Bruno Paillard NPU 'Nec Plus Ultra' Wood Case 1.5L MAGNUM 2008

Champagne Bruno Paillard NPU ‘Nec Plus Ultra’ 2008 Magnum (1.5L) is an ultra-premium vintage Champagne from Reims, France, meticulously blended from Chardonnay, Pinot Meunier, and Pinot Noir. This large-format release enhances the wine’s aging potential and showcases a complex bouquet of citrus, orchard fruits, and brioche, intertwined with refined nutty undertones. The palate reveals a velvety mousse, vibrant acidity, and an impressively long, luxurious finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific batch or disgorgement date, please contact us prior to ordering.

Type: Sparkling Wine (Champagne)
Style: Vintage Brut
Grape Varietals: Chardonnay, Pinot Meunier, Pinot Noir
Tastes Like: Citrus zest, white peach, brioche, subtle nutty layers
Alcohol Percentage: ~12%
Closure: Cork
Size: 1.5L Magnum – Presented in a wooden case
Appellation: AOC Champagne
Region: Reims, Champagne, France
Terroir: Chalk-rich soils from premier parcels
Aging: Extensive lees aging for elevated complexity
Serving Temperature: 6–8°C – Best served well-chilled

Bruno Paillard, established in 1981, is synonymous with refined elegance and expert craftsmanship in Champagne. The NPU 'Nec Plus Ultra' line represents the pinnacle of the house's artistry, featuring rigorous fruit selection and prolonged cellar maturation. This Magnum format underscores the wine's potential for ageing, further amplifying its richness and depth.

Seafood: Lobster thermidor, fresh oysters, or seared turbot with a light cream sauce.
Poultry: Roast guinea fowl with porcini mushrooms or chicken ballotine in a truffle sauce.
Vegetarian: Saffron risotto with wild mushrooms or roasted root vegetables in a light butter sauce.
Meat: Delicate veal dishes or pork tenderloin with a subtle fruit glaze to complement the Champagne's complexity.

Delicate Soft Cheese: Fresh goat's cheese, accentuating the wine's bright acidity.
Brie de Meaux: Creamy and buttery, matching the wine's brioche undertones.
Camembert: Soft and slightly earthy, balanced by the cuvée's refined structure.
Mature Comté: Semi-hard and nutty, echoing the Champagne's layered flavour profile.

Seared Scallops with Champagne Cream Sauce

Ingredients:

• 12 large scallops, patted dry
• 2 tbsp butter
• 1 tbsp olive oil
• ½ cup Champagne (NPU 2008 recommended)
• ½ cup fish or light chicken stock
• 1 shallot, finely chopped
• 2 tbsp cream (optional, for extra richness)
• Salt and pepper, to taste
• Fresh chives or microgreens, for garnish

Instructions:

1. Sear the scallops: Warm 1 tbsp butter and the olive oil in a hot pan over medium-high heat. Season the scallops with salt and pepper, then sear them for 1–2 minutes per side until they develop a golden crust. Remove and set aside.
2. Create the sauce: Lower the heat to medium. Add the chopped shallot and sauté until translucent. Deglaze with the Champagne, scraping up any browned bits.
3. Pour in the stock, allowing the mixture to reduce by half. Whisk in the remaining 1 tbsp butter and cream (if desired) until the sauce emulsifies. Adjust seasoning with salt and pepper.
4. Combine: Return the scallops to the pan briefly to warm through, coating them in the sauce.
5. Plate the scallops, drizzle with the sauce, and garnish with fresh chives or microgreens.
6. Relish with a chilled glass of Champagne Bruno Paillard NPU 'Nec Plus Ultra' 2008 Magnum to truly celebrate this sophisticated pairing.