Ncb

8.9

Super smooth, but pretty good — a month ago

Emily Kohnen

9.5

Oaky, big mouthful, — 2 months ago

Hiroshi Tominaga

9.0

Buttery with some sweetness. Very good. Bought at TAC for ¥4,000. — 4 months ago

Mark

8.9

Really good Chardonnay, strong flavor of green apple and hints of lemon. Well balanced with oak. No butter flavor which leaves this very crisp. — 5 months ago

Jan A

9.5

Rich, dense, tropical hints and a good dollop of butter — 13 days ago

Jane Folske

8.9

Jane had with Dad and Nancy. Solid, good, drinkable, meets expectations for a Pinot, but not magical. — 2 months ago

Tobin Spratte

9.5

Lemon tart (butter, pie crust, ripe lemon) backed by chalk. Outstanding Chard blended with Grachetto.

Critics rating this 98 points. — 5 months ago

Conrad Green

9.3

Rounded and plush. Hints of cherry, bread, stone. A little lacking in vivacity in the mid palate. Rounded. — 8 days ago

James Scurlock

8.9

Pretty good with fish — 3 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. — 4 months ago