Scott@Mister A’s-San Diego

9.3

NV. Super chalky upon first sips immediately after opening. That tails off rather quickly and the lemon zest alongside the medium body and above-average acidity rushing in settles affairs down a spell. 10.28.25. — 9 days ago

Brad Jensen

9.5

Strong fruit forward nose of lemon, orange and strawberry, with hints of fresh celery and salt air. Color is a peach or blush, the medium palate is rich fruit, a little baking yeast silkiness, with a long, candied fruit finish. The perfect way to cheers bringing my new daughter into the world! — 5 months ago

Jay Kline

9.1

Popped and poured; enjoyed over the course of an hour. The Extra Brut NV pours a straw color with a persistent mousse. On the nose, the wine is developing with notes of white peach, lemons, pastilles, minerals. On the palate, the wine is dry with high acid. Confirming the notes from the nose. The finish is medium+. This is fresh and easy. Disgorged October 2023 — 9 months ago

Lyn Farmer

9.6

Sensational Champagne with pale gold color and deep autolytic flavors. Crisp ripe apple and lemon, chalky minerality, subtle raspberry, biscuit, brioche, Acacia, hawthorn, and hazelnut with an achingly long finish showing chalk, flint, honey and biscuit. A dazzling match with pan-seared scallops. — 2 months ago

Chris Albin

Winemaker, Azari Vineyards Winemaker, Corskcrew Wines

9.0

Solid, great texture, toasty, touch of lemon. — 5 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. — 8 months ago

romo

9.2

Sweetness trumping most finish notes. Cider-y in the best way. — 3 months ago

Alan Snitow

9.0

‘19 disgorge — 4 months ago

Moe low

8.9

Decent from a magnum — 7 months ago

romo

9.2

Even better than the real thing. — 10 months ago