Diane M. Napolitano

9.8

White peaches, Ranier cherries, a hint of oak, candy 🤤 🇺🇸 — 5 months ago

Rick Backofen

9.0

Really liked the 2022 vintage. Crisp and not too sweet — 9 months ago

Neil Blaze

8.9

Tart cranberry and cherry flavors and racy acidity. There was also a sour, yeasty component on the back palate that was slightly redolent of sourdough bread. Interesting. Nonetheless an enjoyable bottle for all its funkiness. 100% Valdiguie. 7/4/22. — 2 years ago

Jillian Meyers

8.9

Bright. Light funk. Delicious. — 4 years ago

Ginny Lewinski

9.0

Our OG pet-(g)nat. Still fun and summer slammable. Glad it holds up! Drank in New Orleans. — 5 months ago

with Joseph

Betsy Gast

9.0

Full-bodied. Blackberry. Plum. Oak. Bourbon. Vanilla. Caramel. Spicy.
#brightcellars — a year ago

M

8.9

$25ish org, tart, acidic, mild, cherry tomato -Sam liked more than Mimi — 2 years ago

edward Simpson

9.1

Wine 64 Easter recommendation for lamb, first PN from California, love it, berries structure and compliments lamb, really good and I know my PNs! — 8 months ago

Dana Silver

8.9

Easy drinking, bright, light. — a year ago

Vanessa

9.4

**If interested, I’ve posted more pics of this visit and trip on my Instagram account - check me out @sips_ensemble**

We also had the pleasure to visit Champagne Paul Bara, another family-owned and -managed winery with only 8 employees! 💪 💪

It is a small but high-quality operation, producing approximately 100,000 bottles per year made exclusively from the free run juice. ✨✨✨ Thanks to the likes of @kermitlynchwine , the U.S. is a major exporting market for this wine. 🙌🙌

Paul Bara’s wines are sustainably farmed on numerous vineyard plots located throughout Bouzy, a Grand Cru village within the Montagne de Reims region of Champagne. 🏔 🏔

Bouzy is known especially for its Pinot Noir-driven Champagnes and also for its still red wines, a specialty of the region, called Coteaux Champenois. 🍇🍇

Paul Bara uses mostly stainless steel vessels for its vinification, designed to accentuate the purity of the fruit. They also use subterranean concrete vessels for the Pinot Noir used in rosé blends and for the Coteaux Champenois (still reds). 🥂

On our tour it was fascinating to see bottles being disgorged, dosaged, corked, capped, and caged on a machine in seconds — these are some of the last stages of the Méthode Champenoise. 🤓

We also learned that Paul Bara is a member of the ‘Club Trésors de Champagne’ an association of 28 vignerons formed to promote quality wine growing and winemaking practices and to highlight the beauty of terroir, demonstrating the excellence achievable outside of the major houses whose names are globally renown such as Veuve Cliquot and Moët & Chandon. 👏

Our favorite wine of the tasting was the 2010 Brut Comtesse Marie de France 🇫🇷 made exclusively from Pinot Noir grapes 🍇 It had a richness and abundance of orchard fruit, including baked yellow apple, also toast, bread dough, yeast, and dried white blossom notes, still offering finesse and precision, retaining incredible vibrancy.

We are grateful for our visit to Paul Bara and we look forward to visiting again the future! 🙏❤️ — 2 years ago

with Deked1