romo

9.2

J u s t enough oxidation to show some age. Goat cheese and wool sweater doused with lemon meringue. — 2 months 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. — a year ago

Amy Rehagen

9.5

Bone dry with an Incredible mousse, full of meringue. Clean and snappy with tons of Meyer lemon. Stunning! — 6 years ago

with Ryrie

Christopher Losa

Owner/Wine Director Bar Bambino

9.1

outstanding. salinity , lemon meringue, deep thyme/sage coming from a bit of extended maceration. — 6 years ago

Severn G

9.2

Quite consistent with my notes from ~6 months ago:

Nose has over-ripe apricot, almond oil, marzipan, meringue cookie and cold butter.
Palate has warmed apricot pie with extra flakey, buttery crust, sweet sand, white flower honey and mango.

Admittedly I love Sauternes and have many bottles, yet it's a rarity on opening and posting to the Community. We paired this bottle with a hard, smoked goat cheese from a local, Hudson valley producer, a solid match of sweet and salty. — 7 years ago

Tim Hinck

9.2

2017 - beautiful lemon meringue and floral nose. The salinity and petrol are well integrated into beautiful minerality. — 7 years ago

Skyler Davis

8.9

Regular unleaded and lemon meringue 👏 — 4 months ago

Bruce Dunbar

9.1

Pear, chalk and floral nose. Apple, honeysuckle, slate and lemon meringue palate. The 23 Sonoma Coast Chard from Rivers-Marie is really crisp, light on its feet and lets the fruit shine through. — a year ago

Seth Masterson

9.1

A blend of all estate vineyards.
Most malo of all tasted.
Vanilla, lemon meringue, clove and a wee allspice on the closing notes.
Represents a very well crafted, expertly crafted wine but it has a bit of a generic character of 'Cool climate California Chardonnay'.
The ticket price of $95 retail is an expensive admission for this show. — 2 years ago

Emily Kresie-Harrington

9.0

2019 vintage. This changes a lot, depending on temperature. Passionfruit, lime, gooseberry when well-chilled; fatter, oakier notes when warmer, like lemon meringue pie, apple skin, dried white fig, apricot, chalk, little coconut and dill. — 5 years ago

Emily Kresie-Harrington

9.0

2018 vintage. Good example of oaked Sauv Blanc blend (even says "elevé en fûts de chêne" on the label). 70-20-10 SB, Sémillon, Muscadelle. Lemon meringue, dill, a little coconut, banana peel, sunflower seed, dandelion. Oak is definitely overt, but well-integrated. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Christmas dinner at friends. Getting it started with bubbles. Merry Christmas 🎄🦌⛄️🎁🎅🤶❄️🍾

Lemon meringue, grapefruit with pith, lime zest, bruised apple & pear, some apple jolly rancher, pineapple juice, cream, butterscotch, beautiful, soft, volcanic minerality, yeast, bread dough, sea spray, round, lively acidity and juicy, polished finish. From Magnum. — 7 years ago

Jenks

9.1

Lemon meringue pie. Meursault it isn’t, but I can dig it. — 7 years ago

Stephen Becker

9.0

Smash a bottle of good Champagne on the granite hull of a newly done Lemon Meringue Pie as it launches into Georgian Bay, and watch out for rinds. — 7 years ago

Steve Rura

9.5

Happy St. Nick’s Day! Crisp and dry, delicious BdB. Lychee, lime zest, meringue, sea shells and chalky limestone minerals. Excellent bubbles to get into the holiday season. — 7 months ago

Ely Cohn

9.5

Rays of unfiltered feral Cali sunshine.

Sweet and sour citrus and toasted coconut with a hazy glow.

Like contest winning lemon meringue pie with a torched top. — a year ago

John Bratincevic

9.2

Nose: lemon, mousse, sweet orange, candied cherry, a tiny hint of floral vanilla. Smells very inviting!

Taste: mousse, vanilla, lemon meringue (?), mild nuttiness, smooth and silky texture. Distinct cherry on the finish. Marvelous. Great value, better than most champagne I’ve tried. 92. — 4 years ago

Brian S

9.4

Wine is showing extremely well but could still use sometime to age. Lemon, lime, orange marmalade, green apple, pear, some confection, medium acidity, what I would describe as a beautiful acidic, citrusy with touches of dairy key/lemon meringue pie. — 5 years ago

with Ellie

Shay A

9.5

Rich, voluptuous and powerhouse of aromas. Benefits from a decant if you can give it one...around 30-45mins at this stage. Light golden in the glass offering up notes of lemon cream, sea salt, honey roasted cashews, honeysuckle and baked lemon scone. It’s viscous on the palate cascading all over, and while big, there is a line of acidity that is picked up from entry and maintains all the way through the finish...not sure if I’d call it “mineral” like, but it helps give complexity and add balance. Honeyed clover, more sea salt, lemon meringue pie too. So lush with a lingering finish. Everything about this screams Aubert and even when young, these are just superb Cali Chards. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

This is my second favorite food & wine pairing. The two together are a perfect 10. It is simply my favorite pork chop and there isn’t a close second.

This is the Mustard’s Restaurant in Napa recipe which, they have sold over a million.

There are a dozen different seasoning/spices to this two-day pork chop marinade that brings such depth of flavors & complexity to it. The spices penetrate deep onto the palate. The wine marries and complements all those seasonings & spices perfectly with just the right amount of restrained sweetness and texture.

The nose reveals; stone fruits, Meyer lemon, lemon meringue, lime candy, pineapple juice, green melon, applesauce, just a touch of petroleum, honey notes, waxy notes, touch of beeswax, light white spice, chalky saline notes, mixed greens, yellow lilies, jasmine and spring flowers.

The body is thick, rich, lush and waxy. Stone fruits, Meyer lemon, lemon meringue, lime candy, pineapple juice, green melon, applesauce, just a touch of petroleum, honey notes, waxy notes, touch of beeswax, light white spice, chalky saline notes, light, powdery minerals, mixed greens, yellow lilies, jasmine and spring flowers. The acidity is round and beautiful. The finish is; rich, lush, ripe, well balanced, delicious and persists nicely for minutes.

@Shay A Am I tempting you yet?

Photos of; the Long Shadows tasting room (just voted a top ten tasting room), the amazing glass blown artwork all over their tasting room and our dinner with this amazing American Riesling pairing. Green beans from our garden. — 7 years ago