romo

9.1

Like a teenager, too much wood showing. — 7 days ago

Andrew Cullimore

9.1

Light gold Lemon colour . This has quite a floral slightly honeyed bouquet , lemon rind . On the palate this shows more mineral componente , seashell , lemon pith and some honied yellow plum , red apple . Quite rich on the palate , but with decent balancing acidity and good length . Drinking perfectly now and over the next 3-5 years — 2 months ago

Jay Kline

9.0

Popped and poured; enjoyed over the course of an hour. The 2022 pours a straw color with medium viscosity. On the nose, the wine is developing with notes of tart orchards and citrus fruits: green apple, lemon curd, minerals. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is medium+. Drink now through 2032. — 3 months ago

romo

9.2

Yes. Super Chablisean. Focused and correct. — 3 months ago

Angela Sanks

9.2

Really nice, light, Asian pear, kumquat, nice salinity,
Lemon af — 6 days ago

Tom Casagrande

8.9

A little more open than my last bottle a year ago. Love the pure granitic stanky minerality on the nose. Some dark, tight, bright berry fruit and a spritz of pink grapefruit rind. So soft and gulpable in the mouth. Flavors veering more to the savory, stony side than fruity. — 2 months ago

romo

9.1

@Neal Martin is, as usual, spot on with his note, but I prefer the VV bottling. — 3 months ago

romo

9.2

Wood coming off yet still round and generous. Called Chablis. — 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 month ago

romo

9.1

Bit too sweet for me, but others may like this style. Like, your in-laws. — 3 months ago