Medium-dark purple color, dark fruits (cassis, dark berry) still pretty youthful with loads of tannic structure, this wine may last longer than me, from the early days when I understand this cuvée had press wine in it, I just wish my dear friend George was still here to share this with me!! — 3 years ago
Super smooth — 5 years ago
Good and very drinkable. — 4 months ago
This is a very dark wine, almost no light gets through a glassful of it. On the nose there is a complex set of aromas. Dark fruit - blackberry, cassis, blueberry - are met with savory support from the oak. Clove, baseball glove, tobacco, earth and black pepper all play a role in the sniff. The palate is a real discovery - as dark as you like it, with firm tannins and a long finish. In California terms, the shadings are a little more like Paso than Napa - a bit rambunctious and chalky as opposed to silky and demure. In fact, the wine could have convinced me that it was a Syrah, not a Cab, had I been blind tasting it. It’s a wonderful wine that screams for a big, beautiful steak to go with it. — 2 years ago
Sweet and not too strong — 4 years ago
I received a bottle of Rockford as a 40th birthday gift, a wine I wasn’t familiar with at the time. After five years of aging, I opened it in the company of good friends – and what an experience! A rich and well-balanced wine, with intense flavors of berries and plums that really impressed. Wow, a wine that captivates with its harmony and depth. — 6 months ago
Great Grenache from France. Rhône style red that comes through. The grape is the queen in this wine. Soft but with true flavor of the varietal. Blend of old and new vintage. Glad that I bought this. I am having it with an excellent vegetarian pizza and is wonderful. — 3 years ago
One of the few producers that I purchase each and every vintage. I find that Laurence Feraud’s wines are consistently some of the more interesting and enjoyable wines made in all of Chateauneuf du Pape; particularly when value comes into play. This bottle is my first experience with her 2018 vintage and the first bottle of a small tranche that I swooped up upon release. Popped and poured; consumed over 5 hours. The color is deep ruby with a near opaque core; glossy and gorgeous to behold. Medium+ viscosity. On the nose, this is classic Pegaü with loads of dark cherry and bramble fruit, a veritable hillside full of garrigue, lavender, black pepper, and something that reminds me of old books. On that palate, the fruit is equally generous, brambles and cherries, exotic spices, Herbs de Provence and a somewhat sanguine-like character to it. Substantial structure, though it seems to be a notch lower than the previous three vintages at this point in its young life. The tannins are very sneaky. Almost imperceptible for the first hour and yet, by hour four, they were very much making themselves known (in the Medium+ range). Acid is also Medium+ indicating these have an exciting life ahead. The finish lasts for well over a minute. All in all, another lovely Pegaü that will likely live in the shadow of some of the more heralded vintages in the last ten years however, that doesn’t mean this isn’t a stunner. Absolutely lovely stuff and I very much look forward to enjoying these well into the 2030’s. — 4 years ago
Somm David T
Independent Sommelier/Wine Educator
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 month ago