Doug Powers

9.3

Some new oak (12 months in oak casks) nicely frames this lovely red-fruited, Grenache-driven CdP, suave, nicely balanced, long, lingering finish, the 1990 CdPs were riper than the 1989s and 1988s, but this is 14% ABV and shows some nice restraint, and is really quite wonderful!! BTW, this was one of the luxury cuvées of CdP that started showing up in 1989/1990, the regular CdP is simply called Beaurenard (this is bottle # 2074, so I’d guess maybe 2,000 cases or so?) — 14 days ago

with Jim

Scott@Mister A’s-San Diego

9.3

2024 vintage. Ah yes...the "troublesome" 2024 vintage. Showing well now with light-medium/medium body and a good mix of usual suspect flavors and covert ones. The stylistically pleasing "acidity there if you want it." Picked up two cases. The Paul Pernot stuff usually runs slightly less than the majority of other applicable white Burgs. 6.3.26. — 4 months ago

Pinotman /// Andreas

9.1

Reasonable (good) but not spectacular and for 99$? Meyer lemon, jasmine, underripe white peach, apple. Not super interesting. — 5 months ago

Jay Kline

9.1

Popped and poured; enjoyed over the course of two hours. The 2023 “Noizons” pours a bright ruby color with a transparent core; medium viscosity with no staining of the tears. On the nose, the wine is youthful with abundant bright and tart red fruit with red florals: raspberry, strawberry, roses, mixed spices, and a combination of organic and inorganic earth. On the palate, the wine is dry with medium tannin and medium+ acid. Confirming the notes from the nose. The finish is medium. A very pretty wine that is very young. I expect it to flesh out over the next five years and be quite lovely through 2038.  — a year ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.0

Great value. 20€ in Spain. Very alive and bright — 5 years ago

with -

Mike Obley

9.4

Very long, great depth — 5 years ago

Alexander Vadas

9.5

Brimming with tension and depth. Crystalline and zest freshness. — 5 years ago

with Michael

John O'Shea

9.0

Rays for second time. Good minerality. — an hour ago

Sipping Fine Wine

9.3

Blend of about 66% Grenache, 15% Syrah, 10% Mourvèdre, and the rest a mix of permitted varieties, Medium Ruby color with aromas of ripe black fruits and earthy pepper spice. On the palate complex rich flavors of cherry and blackberry, with oak, leather, cacao and earthy spice. Full body, well balanced, fine tannins, long finish, perfect now but will last another decade. Outstanding! — 6 days ago

John Osgood

9.0

Really tasty, need to pick some up. — 5 months ago

Timothy Eustis

Wine Director, Red Lion Inn

9.0

2005. Perhaps a bit past its prime. But still excellent. Morphed to a chalky sense on the palate. Still loved it. — 8 months ago

Jay Kline

9.3

Popped and poured; enjoyed over the course of an hour. The 2023 1er Chalumaux pours a straw color with medium viscosity. On the nose, the wine is developing with notes of ripe and tart orchard and tropical fruit: yellow apple, white peach, orange Cuties®️, pineapple, starfruit, lemon curd, white flowers, slivered almonds, and river rock. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is medium+ and laden with minerals. Lovely balance. Classic. Drink now through 2043. — a year ago

Ted Biser

9.0

Very dry with a strong finish. We had it with a medium rare leg of lamb and it paired perfectly. Ours was a 2019 vintage. Took a few minutes to open. Will enjoy again in the near future. — 5 years ago

Ricardo Bohn Goncalves

9.4

Adi jun21 — 5 years ago

Michael Wehner

9.4

Cherries? Whatever. A fine pinot — 2 days ago

with Margaret

Rufus King

9.0

Intense Côtes du Rhône with high tannin and medium acidity, enjoyed with fois gras at Mistral restaurant in Boston — 18 days ago

Andy@andyberke.com

9.2

Low tannins, great flavor, Subtle fruit. Drunk with Pizza — 4 months ago

with OB

Alexandre Pagliano

9.0

We had it on a restaurant. Its a pinot from the Loire, very fine and elegant, we had a most enjoyable experience with it. Great QPR. — 8 months ago

with Jose, veronique and 1 other

Sam Wood

9.3

Beautiful reduction and oak balance — 3 years 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! 🙏❤️ — 5 years ago

with Deked1