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! — 6 days ago

Gladys Xiques

8.9

A wonderful start to dinner. Chalky bright with notes of apricot — 2 months ago

Mackenzie Svee

9.4

On the nose, chiseled, saline notes that provide backbone and vibrancy. Pears, white flowers and slate flow through to the chiseled finish. — 2 months ago

romo

9.2

Even better than the real thing. — 5 months ago

Brett Francis

9.1

One of the better champagnes I’ve had in a while and I don’t usually like champagnes. — a month ago

Somm David T

Independent Sommelier/Wine Educator

9.1

The only Champagne in their flight. First time having this producer.

It has gentle, micro bubbles. Soft mousse. Again, a touch sweet. At least for me. Seems more than 9g. It is interesting to me that with all of France’s rather strict wines laws, I have seen extra brut over 6g & brut over 9g.

Full cherries to kirsch quality, strawberries, pomegranate and raspberries. Gentle dry herbal notes, moist, crumbled chalk & limestone, yeast notes, some white spice, sea fossil/spray, crumbled grey volcanics, pink & red roses, pleasant round acidity, nicely polished finish that is more fruit than earth as it sets and lasts 45 seconds to a minute. — 2 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. — 3 months ago

Benjamin de Carvalho

9.2

Exceptional — a month ago

romo

9.3

A fine pounded Peter. 2016 base of 70 P 30 C, disgorged Nov 2021. The better the cru, the less bubbles and chill for me to enjoy it. Thoroughly. - at Frenchy’s Hideout in Hillcrest. — 2 months ago

Vanessa

9.2

Here we have the Benoit Lahaye ‘Blanc de Noirs’ – a non-vintage white bubbly made with 100% Pinot Noir, representing a blend of two parcels in Bouzy (Vaux-Bétins & Raies Tortues), each contributing a unique personality to the cuvée.

Harking back to more traditional winemaking methods, it was barrel-fermented naturally & bottled without filtration.

It has a pale gold hue w/ expressive aromas & flavors of baked red apple, cider, raspberry, fruit cake, lemon curd, cherry blossom, toast, clove, cinnamon, pastry, almond paste, and nougat next to chiseled mineral & wet stone notes.

With an ‘extra brut’ dosage (5g of sugar/L), this wine is bone dry, with a fine-beaded, creamy mousse, that is nicely balanced by a racy acidity. It has a kinetic energy & persistent finish. It’s absolutely delicious.

Who ever said you can’t sip bubbles on a Monday night?

I believe every day is worth celebrating in one form or another. Plus, this counts as studying for our WSG Champagne Masters class. Also, it’s Eiffel Tower Day!!

Cheers. — 2 months ago

with Deked1