The Bruno Paillard Nec Plus Ultra Rosé 2008 is a truly exceptional Champagne, hailing from a vintage widely regarded as one of the greatest of the 21st century, often compared to the legendary 2002. This particular rosé is only the third pink NPU ever made and only the second to be released, making it incredibly rare. Crafted from an equal blend of Chardonnay and Pinot Noir from Grand Cru villages, the wine undergoes fermentation entirely in small oak barrels and ages for an impressive 12 years on its lees before disgorgement in February 2022, with a low dosage of 3g/l. This extended aging contributes to its profound complexity and richness. Tasting notes reveal a dense, complex bouquet of red berries, blood orange, orchard fruits, pepper, verbena, and spring flowers. Further aeration brings out notes of fresh ginger, peppermint, smoky characters, cocoa powder, and quince paste, revived by fresh honeysuckle. On the palate, it is medium to full-bodied, broad, and vinous, with a beautifully fine-boned profile and an ethereal, long finish. It exhibits a silky texture, vibrant acidity, and a light note of gastronomic bitterness, suggesting excellent aging potential. 【Only the second NPU Rosé released, from a legendary vintage】 🍴 Food pairing suggestions: This structured and complex Champagne pairs wonderfully with delicate yet refined dishes. Consider lightly smoked veal tartare, quail with foie gras, grilled langoustines, or saffron risotto with clams. It also complements white meats, lobster prepared with delicate spices, lightly seasoned game birds, and even lightly sweetened red-fruit desserts. For a more casual yet elegant pairing, try it with grilled prawns or a charcuterie board featuring Italian cured meats. 🥂 Event suggestions: Given its rarity and exceptional quality, the Bruno Paillard Nec Plus Ultra Rosé 2008 is perfect for significant celebrations, milestone anniversaries, or exclusive tasting events for serious Champagne connoisseurs. Its aging potential also makes it an ideal candidate for a cellar addition, to be enjoyed years down the line. Serve slightly cooler, between 8-10°C, in a glass with a fairly large body and a slightly narrower rim to allow its complexity to unfold.