Paul Bara
Grand Millésime Brut Grand Cru Champagne Blend
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, 2021Vintage 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, 2017Out 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, 2017Surprisingly austere with no trace of the leesy, nutty, or brioche character mentioned for other vintages. Still quite good but maybe a touch sharp. Better for those seeking razor acid, noticeable minerality,and more citrusy notes.
Surprisingly austere with no trace of the leesy, nutty, or brioche character mentioned for other vintages. Still quite good but maybe a touch sharp. Better for those seeking razor acid, noticeable minerality,and more citrusy notes.
1 person found it helpfulNov 24th, 2016