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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.
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.
Bouzy, Montagne de Reims, Champagne, France
