Jim Lyons

9.7

For what it’s trying to do, and at the price, it’s really fucking good.

Dry with some nice suddle peachy sweetness on the front. — 8 days ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Tasted from 1/2 bottle. They come in handy for dinner for two in many cases, but especially at a restaurant that allows corkage. Most do in California. It is even harder to find vintage champagne in 375ml’s.

The 2018 vintage was good to very good. You need to taste and or read up for its best offerings.

A note, I tasted at the Billecart-Salmon property in later October 2022 with Mathieu Roland-Billecart. As insightful as that was, he was asked other than Billecart Salmon champagnes, what was one of his favorite champagnes? His reply was surprisingly an older vintage Paul Bara he had recently. That’s a producer question that gets asked often. Normally generates a pause with some minor angst to answer.

The nose shows; lemon chiffon/meringue, bruised apple to slightly cider, bruised pear, yellow & white stone fruits, just ripe pineapple, orange citrus blend, lime pulp, tropical melons, whipped, white cream, white spice-ginger, yeasty bread dough, saline, crushed limestone pulp, crumbled chalk, sea fossils, white spring flowers set in yellow lilies.

The palate is round & soft. The mousse is delicate w/ micro oxidation. Ripe; lemon chiffon/meringue, white & yellow stone fruit, slightly bruised apple & Bosc pear, lime pulp, orange citrus rind, some tropical melons, cream, ginger white spice, yeasty bread dough, sea spray, saline, sea fossils, dry crumbled chalkiness, caramel notes, heather honey, warm perfectly toasted toast, graham cracker, nougat w/ nuts, yellow flowers set in a field of white spring flowers, excellent acidity with a nicely; balanced, structured, tensioned, polished finish that lasts a minute and falls on limestone laced with soft, dry, powdery chalkiness.

Photos of; the house of Paul Bara, chalky caves w/ riddling racks, old wood basket press & a vineyard picking party. — 10 months ago

Willie Carter

9.1

Consistent excellence. Pure gold in the glass with a creamy mousse and a ton of tiny, fine bubbles. On the intoxicating nose you’ll find some smoke, apple cider, and orange peel. Tasty honey and apricots make their presence known here. Just hints of the yeast and toasted nuts for now but will be more present as time goes on. Oak, dark fruit, and some really lively violets top this off.

So much richer and more voluptuous than most similar offerings, Bollinger always stands out from the pack. Quite the vivacious champagne, this is full of life and full of power. Muscular in nature but still has more than enough finesse with a velvety mouthfeel. The complexity and depth is definitely a step above, due to the amount of reserve wines used in the blend.

The palate pleases with chalk, apple pie, and lemon rind. More orange and the thought of warm biscuits to go with baking spices and pears. Long finish featuring spice and cream. How many other entry level bottles from the other big champagne houses can compare? Excellent champagne, a beautiful journey. — 5 years ago

Pooneet K

9.2

Don’t drink a ton of Napa cab but it’s nice to have a nice one made in a somewhat more restrained style. 13.5%. Definitely young, the air helps - would wait several years or give a big decant. But even without a ton of that still very good with deep berry fruit, oaky dusty tannins that are relatively balanced. Great acid on the long finish. Excellent pairing with steaks and lamb chops at Sammy’s Ye Olde Cider Mill. — a month ago

Paul Benson

9.3

Very smooth flavorful Pinot noir. Good vanilla notes. Great inexpensive table wine. — 4 years ago

Daniel Sullivan

9.2

Lovely with the prime rib:)
Has a good 10 years of life yet? — 4 years ago

Simon Templar

10

Finally got a chance to enjoy this stunning wine - grilled some steaks to perfection and celebrated life with THE one and ONLY Opus One.

Life is damn good. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

For me, there are a lot stories associated with this little brother to Leoville Las Cases. Made by the same technical team, but certainly a different terroir.

Older vintages that were brought in by Clyde Beffa at K&L Wine Merchants kept me from opening my more expensive-younger Bordeaux in my collection. Starting w/ the 97 vintage well after its original release, I believe they sold through two lots of 5,000 cases over different years. A vintage crushed by critics. But with some long time cellar, value & quality. Magic!

This has always shown me QPR and to be a great fatty steak wine- Ribeye or Ribcap.

The 2007 Bordeaux vintage, critically not well reviewed. With basically 16 yrs plus in bottle, more special.

This has really come around and still ascending. Ripe, elegant, lush; dark currents, blackberries, black raspberries, dark cherry skin, black plum skin, poached strawberries, black, rich, turned earth with dry leaves, moist & dry clays, graphite, tobacco w/ ash, slightly used leather, dry river stone, limestone minerals, dry top soil, pepper, some sweet tarriness, mix of fresh & dry herbs, mid, dark spices, clove, nutmeg, some cinnamon & understated vanillin, dry, withering, dark & red florals, nice acidity with good tension, structure, finally balanced & elegant finish that lands squarely on soften earthiness, some spice and lasts two-minutes.

This still has 15 years plus of life ahead.

Paired with Costco Prime Ribcaps. — 6 months ago

Brandon Boesch

10

I think this is now my favorite cider ever. So f-Ing good. Every time I drink this, it seems to be better than the last. Maybe this is my Pliny the elder of cider! — 4 years ago

Emily Kresie-Harrington

9.2

2014 vintage. Good combo of fruity and savory. Red currant, black cherry, sage, white pepper, tree bark, sandalwood. Lots of life left. — 4 years ago