Paul Bara

Grand Millésime Brut Grand Cru Champagne Blend

9.310 ratings
9.15 pro ratings
Bouzy, Montagne de Reims, Champagne, France
Champagne Blend
Squash & Root Vegetables, Meaty & Oily Fish, Shellfish, Crab & Lobster, Cake & Cream, Soft Cheese, Hard Cheese, Salads & Greens, Salami & Prosciutto, Pork, Fish, Chicken, Duck, Onion, Shallot, Garlic, Nuts & Seeds, Fruit & Berries, Beans & Peas, Exotic Spices, Turkey, Pungent Cheese, Shellfish, Oyster
Top Notes For
Tom Elliot

Founder Northwest Wines

9.7

Spectacular!

Spectacular!

May 30th, 2022
David T

Independent Sommelier/Wine Educator

9.1

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.

Feb 18th, 2019
Ceccherini Cristiano

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 🧐

Dec 23rd, 2018
Nick Davis

A beast of Bouzy. Bold lees notes over a sizzling backbone. All star wine.

A beast of Bouzy. Bold lees notes over a sizzling backbone. All star wine.

May 5th, 2015
Naoki Sato

20130301 Chapitre, Confrerie du Sabre D'or Japon

20130301 Chapitre, Confrerie du Sabre D'or Japon

Apr 29th, 2013
Mireia Pascual

Mireia had this 11 years ago

Mireia had this 11 years ago

Sep 8th, 2013
Johan Eriksson

Johan had this 7 years ago

Johan had this 7 years ago

Feb 18th, 2018
Jonas Folkesson

Jonas had this 10 years ago

Jonas had this 10 years ago

May 16th, 2015
Jamm Aquino

Jamm had this 10 years ago

Jamm had this 10 years ago

Oct 24th, 2014
Nishizawa Tomonari

Nishizawa had this 11 years ago

Nishizawa had this 11 years ago

Oct 20th, 2013