Paul Bara

 

 

 

Paul Bara: Champagne (Bouzy)

“..Paul Bara, one of Champagne’s undisputed leaders in quality.”
R.Parkers ‘The Wine Advocate’ #186 Dec 2009

Located in Bouzy just to the east of Epernay in the Marne Valley, Champagne Paul Bara uses only their own estate grown fruit from 100% Grand cru rated vineyards to craft it’s small range of champagnes.

Their superbly sited vineyard sites have over the years been sought after by many of the top Champagne houses, and while many other producers have been busily expanding, Paul Bara have remained producing the highest quality possible from these same 11 hectares for seven generations. Now managed by Chantal Bara, the beliefs and methods remain true to previous generations, producing very low yields of the best possible grapes from these superb vineyard sites. The great art in the champagnes of Paul Bara remains the same as it always has, it is the stunning purity and depth of 100% Grand cru Bouzy fruit maintained with finesse and balance that is achieved by using such a high percentage of Pinot Noir in the blend.

Whilst the region of Burgundy has enjoyed a huge revival of its fortunes in the past 3 decades as a result of the surge in quality coming from the small growers who are now estate bottling, Champagne is also now seeing a similar surge of interest in small high quality grower champagnes. In Burgundy the best sites for each variety are well researched and have proven their capacity to produce wines of a certain quality level for centuries. Similarly in the Champagne region, the best sites of land are rated and the prices of grapes that can be achieved from those sites will depend on the rating of each site. Bouzy is one of the few villages rated 100% Grand cru and these champagnes come from those superbly sited vineyards.

The non vintage cuvee (which includes about 20% of Chardonnay grapes from Bouzy) is also distinguished by its finesse and delicacy whilst retaining a remarkable smoothness and it is well recognised as being of a quality level that surpasses that of the Grande Marque producers of Champagne without the same lofty prices.

Coming from an area that is well recognised for the very high quality of its Pinot Noir one would expect that the Rose champagne would perform quite strongly asindeed it does. This champagne has the addition of 12% of Bouzy red wine to add to its fresh vibrant rose colour and to give an extra dimension of fine fresh red fruits to the delicate perfume. Dosage for all cuvee’s here is in the range of 7-8 grams/litre.

Brut Reserve Champagne NV 
In 2015 this is based on 50% of the 2010 vintage with 50% vin de reserve and approximately 8 grams/litre of dosage.
The Paul Bara Brut non-vintage is a terrific bottle of bubbly, with excellent complexity on both the nose and palate and a very elegant and refined mouth feel. On the palate the wine is fullish, crisp and focused, with excellent mid-palate depth, very refined mousse, bright acids and really outstanding length and grip on the complex finish. The Paul Bara is all refined elegance and great intensity of flavor. A truly superb bottle of Brut NV. 2010-2025+. 92.” viewfromthecellar.com John Gilman – August 2010

Brut Grande Rose Champagne NV 
Same base wines as above with the addition of 12% Bouzy rouge and approximately 8 grams/litre of dosage.
Paul Bara’s Grand Rosé is a beautifully made bottle that really shows the high caliber pinot noir that hails from the village of Bouzy. The wine is fairly dark for a Rosé, with a lovely deep salmon color, and offers up a simply stunning bouquet of blood orange, cherries, sourdough bread, complex minerality, gentle smoky notes and a nice touch of citrus peel in the upper register. Stylistically, this is very similar to Dom Perignon Rosé. Simply a great bottle. 94.” viewfromthecellar.com John Gilman – Aug. 2010

Special Club 2005 – Produced according the strict control and charter of the Club Tresors this wonderfully complex champagne consists of 2/3 rds Pinot Noir and 1/3 rd Chardonnay and is aged on lees for 6 years. Shows richness and complexity with the delicacy and freshness so typical of the excellent 2002 vintage. Whilst drinking very well already this has the potential to age superbly in a appropriate cellar.

Special Club Rose 2012  – The first vintage rose from Paul Bara this stunning 2004 champagne consists of 2/3 rds Pinot Noir and 1/3 rd Chardonnay (as well as the addition of 8% of Bouzy rouge) and is aged on lees for 5 years. Shows fabulous perfume and complexity with the finesse and structure of the outstanding 2004 vintage. A stunning rose that showcases the depth of Bouzy Grand cru and the finesse of the brilliant 2004 vintage. This is a truely stunning rose – do NOT pass this by !!

Brut Millesime 2006 - 90% Pinot Noir and 10% Chardonnay produced only in the very best years from vines averaging 35 years age. Very limited production.

Bouzy rouge 2004 – 100% Pinot Noir still red wine made only in the best vintages. Paul Bara is the man who wrote the book on Bouzy. This is the reference wine.

Comtesse Marie de France 2004- 100% Pinot Noir produced only in the very best years for Pinot Noir with total production about 500 dozen bottles.

Annonciade 2004 NEW- 100% Pinot Noir. The Annonciade bottling pays hommage to an ancestor of the Bara family. In 1833, Annonciade, daughter of a winemaker from Bouzy, married Auguste François Bara, a young cooper from a neighbouring village. Aged for 6 months in barrel and then 10 years in bottle with dosage of 6 gms/ltr.

Bouzy rouge 2004 – 100% Pinot Noir still red wine made only in the best vintages. Paul Bara is the man who wrote the book on Bouzy. The referenc e wine for Bouzy
 “Bright yellow-gold.  Sexy, pungent aromas of dried orchard fruits, melon, raspberry and potpourri, with a spicy quality that gains strength with air.  Lush, sappy and penetrating, with very good depth to its spice-accented pear and red berry flavors.  Shows a touch of orange marmalade on the finish, which lingers with impressive tenacity and length.  This complex Champagne has the vivacity to work with lighter foods but the heft to handle richly sauced dishes as well. 93” Steve Tanzer Dec 2011