Champagne Bruno Paillard NPU 'Nec Plus Ultra' Wood Case 2009

Champagne Bruno Paillard NPU ‘Nec Plus Ultra’ 2009 is an ultra-premium vintage Champagne from Reims, France, meticulously blended from Chardonnay, Pinot Meunier, and Pinot Noir. It exhibits captivating aromas of citrus, white peach, and brioche, with complex toasty nuances. The palate reveals fine bubbles, vibrant acidity, and remarkable depth, culminating in a 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 notes
Alcohol Percentage: ~12%
Closure: Cork
Size: 750mL – Presented in a wooden case
Appellation: AOC Champagne
Region: Reims, Champagne, France
Terroir: Classic chalky soils from premier parcels
Aging: Long lees aging for exceptional complexity
Serving Temperature: 6–8°C – Best served well-chilled

Founded in 1981, Bruno Paillard has established itself as a house synonymous with finesse and precision in Champagne. The NPU 'Nec Plus Ultra' label represents the pinnacle of the estate's expertise, undergoing rigorous selection and extensive aging to produce a rare and extraordinary cuvée that embodies sophistication and craftsmanship.

Seafood: Lobster tail with a butter sauce, fresh oysters, or seared scallops.
Poultry: Roast guinea fowl with a truffle cream sauce or turkey medallions with herbed butter.
Vegetarian: Mushroom ravioli with a light cream sauce or asparagus risotto.
Meat: Delicate veal dishes or lightly seasoned pork fillet to let the Champagne shine.

Delicate Soft Cheese: Fresh goat's cheese, accentuating the Champagne's bright acidity.
Brie de Meaux: Creamy and buttery, matching the wine's subtle richness.
Camembert: Soft and slightly earthy, pairing well with the toasty, nutty complexity.
Comté: Semi-hard and nutty, highlighting the cuvée's depth of flavour.

Seared Scallops with Champagne Butter Sauce

Ingredients:

• 12 large scallops, patted dry
• 2 tbsp butter
• 1 tbsp olive oil
• ½ cup Champagne (NPU 2009 recommended)
• ½ cup fish or light chicken stock
• 1 shallot, finely chopped
• 1 tbsp cream (optional, for extra richness)
• Salt and pepper, to taste
• Fresh chives or microgreens, for garnish

Instructions:

1. Sear the scallops: In a hot pan over medium-high heat, melt 1 tbsp butter and the olive oil. Season scallops with salt and pepper, then sear for about 1–2 minutes per side until golden brown. Remove and set aside.
2. Prepare the sauce: Reduce heat to medium. Add the chopped shallot to the pan and sauté until translucent. Deglaze with Champagne, scraping up any browned bits.
3. Pour in the stock and allow the mixture to simmer and reduce by half. Stir in the remaining 1 tbsp butter and cream (if using), whisking gently until emulsified. Season with salt and pepper.
4. Combine: Return scallops to the pan briefly to warm through, coating them with the sauce.
5. Plate the scallops, drizzle with sauce, and garnish with chives or microgreens. Serve immediately.
6. Savour alongside a chilled glass of Champagne Bruno Paillard NPU 'Nec Plus Ultra' 2009 for a truly indulgent pairing experience.