Peter van den Besselaar

9.3

Vintage 2014 | cedar, vanilla, gingerbread, a charming smell. The taste impressed me as well: roundness and elegance. Beneficent. — a month ago

Jan A

9.3

'18/'19 blend, bit higher dosage, good acids — 2 months ago

Steve Mitchell

8.9

Had in Paris — 2 months ago

Alessandro Dalle Carbonare

9.1

Cherry, amarena and amaretto on the nose. Crunch freshly cut red fruits, nice little depth and stratification. harsh tannins which when will integrate will give shape to a beautifully drinking old school Bordeaux. — 3 months ago

Ericsson

9.6

A Chambolle-Musigny Grand Cru full of all that is good and great when it comes to Pinot. Blackberry, violets, dried roses. Medium bodied, fine grain tannins, balanced acidity, satin texture! Marvelous. — 3 months ago

Alvaro Bustillos

9.7

Ultima cena de la paulee — 4 months ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.5

Meaty. Amazing nose intense aromas. — 6 months ago

Douglas Braun

9.2

This the 2015 Vintage - from Bouzy Grand Cru - seems so fresh pear/apple ,Brioche, toasted grain , great mousse — 7 months ago

Alvaro Bustillos

9.6

Ultima gran cena de amigoa fuera de la paulee — a month ago

ESF

9.0

paired nicely with/NY strip - had guts & tannic structure with standard dark fruit profile. some polish & elegance — 2 months ago

Jamie Diner

10

Drinking at close Des lambrays — 2 months ago

Vino Joe

9.7

Even more fantastic than the previous bottle of 2010 I enjoyed a year ago. Decanted and enjoyed over 7 hours. This was good from first pour but became great and then magnificent over the next 3.5 and 7 hours. It was still full of verve on the last sip! Early only it was more dark fruit but over time the wines softened and became a bit sweeter and rounder. Tremendous length and complexity. — 3 months ago

Peter van den Besselaar

9.1

Vintage 2010 | gave it two hours in decanter, a barnyard stinky in smell (not everyone appreciates this, I do), cedar very present, hints of spices and a good concentration. When accompanied with food it is ready to drink now. Fine right bank wine, neighbour of Cheval Blanc (I take a special interest in neighbours of the priceless top domaines). — 4 months ago

romo

9.2

Even better than the real thing. — 6 months ago

Peter van den Besselaar

9.3

Vintage 2022 | Just delivered and put away in the cellar. Paired with a simple chicken roulade, baked potatoes and salad. One hour in decanter. My goodness, excellent performance. Sultry cherries and laurel in the cheerful scent. Beautiful integrated tannins, nothing to complain about the 14,5 abv. Velvety taste. Made my wife very happy; I buy Merlot wines for her. Happy wife, happy life 🥰 — 2 months ago

Karen Lowenstein

9.3

This was rich and delicious especially with a tasty steak kabob. — 2 months ago

Eric Vishria

9.2

Another commentator said solid. And I think that is the right word. It is a good fine with a fine nose, but supple and somewhat flat body. Lacking acidity. Ready to drink. — 3 months ago

Stuart Pollack

9.2

This is a review of the Kosher version. Surprisingly good Kosher wine. Rich and earthy with a nice peppery finish. — 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

Ron Siegel

9.3

This like most 11’s are starting to reach their sweet spot showing rich dark cherry, berry fruit with good spice & crushed rock. — 6 months ago