Paul Bara
Grand Millésime Brut Grand Cru Champagne Blend
Bouzy, Montagne de Reims, Champagne, France
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.
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.
Magnum. Bread dough, green apple, brioche, cherry skin and high acid. Thanks Sunshine and Nate!
Magnum. Bread dough, green apple, brioche, cherry skin and high acid. Thanks Sunshine and Nate!
Nov 11th, 2021
Vintage 2012 / shy smell, yeast, fruit, vanilla. Beautiful vibrant acidity! A treat.
Vintage 2012 / shy smell, yeast, fruit, vanilla. Beautiful vibrant acidity! A treat.
Sep 24th, 2019Magnum. Awesome stuff. Bread dough, marzipan, baked apple and great acid.
Magnum. Awesome stuff. Bread dough, marzipan, baked apple and great acid.
Mar 10th, 2019Our friend Christina brought this Paul Bara imported by Kermit Lynch. It’s 90% Pinot Noir and 10% Chardonnay from 35 year old vines.
The Bara family started producing Champagne in 1860 in Bouzy. Six generations of Baras have worked their Grand Cru terroir in the heart of the Montagne de Reims
This started on the palate as rich & reductive and then slipped into slightly more oxidation on the long set. Started with some nice citrus, pineapple, followed by some bruised apple & pear, nice mousse cream soda, touch of brioche, followed by pronounced limestone minerals that pressed the palate, tightly beaded, good acidity and finishes well providing you like some oxidation on the finish. However, while I enjoy that style from time to time, it’s always not my favorite...I lean more toward reductive styles.
Photos of, Champagne House of Paul Bara, Chantale Bara who manages their House, old school basket press and one of their Bouzy vineyards.
Our friend Christina brought this Paul Bara imported by Kermit Lynch. It’s 90% Pinot Noir and 10% Chardonnay from 35 year old vines.
The Bara family started producing Champagne in 1860 in Bouzy. Six generations of Baras have worked their Grand Cru terroir in the heart of the Montagne de Reims
This started on the palate as rich & reductive and then slipped into slightly more oxidation on the long set. Started with some nice citrus, pineapple, followed by some bruised apple & pear, nice mousse cream soda, touch of brioche, followed by pronounced limestone minerals that pressed the palate, tightly beaded, good acidity and finishes well providing you like some oxidation on the finish. However, while I enjoy that style from time to time, it’s always not my favorite...I lean more toward reductive styles.
Photos of, Champagne House of Paul Bara, Chantale Bara who manages their House, old school basket press and one of their Bouzy vineyards.
Nice, but I expected a little more
Not so focused in the details 🧐
Nice, but I expected a little more
Not so focused in the details 🧐
Marzapan, bread dough, baked apple, toast and amazing acidity. Awesome stuff.
Marzapan, bread dough, baked apple, toast and amazing acidity. Awesome stuff.
Dec 25th, 2017
Toasty bread almond paste baked apple - lemon great acid
Toasty bread almond paste baked apple - lemon great acid
Dec 25th, 2017
Out of magnum. Still extremely fresh, lemon pith, peanut shells, and wet stone.
Out of magnum. Still extremely fresh, lemon pith, peanut shells, and wet stone.
Aug 6th, 2017