Bryan Kesting

9.3

Thought I was opening the Sonoma Coast…whoops. This is a very deep and condensed wine. Would love to try again in a couple of years. — 7 days ago

Emily Kresie-Harrington

8.9

2020 vintage. Light and easy-going with fresh black cherry, red plum, cherry blossom, cola, currant candy. — 7 days ago

Dan

9.2

2015 - nose of rich cream, dark cassis and blackberry, slight charred notes, slight red spice, but overwhelming cream and dark berries. Tastes similarly, but good acidity for balance, and cream is well balanced. Not overextracted but definitely in the Napa style. Good aromas and complexity. — a month ago

Peter Zandbergen

9.3

Delicious red fruit — 22 days ago

with Elise

Mark Rosse

9.4

Spicy and savory! Delish — 23 days ago

Alan Weinberg

9.0

super wine. Don’t know this domaine well but really enjoyed it. — 10 days ago

Gor

9.0

Strawberries, whiff of dried herbs, dried flowers, some bready notes. Very vinous and inviting. The acidity is offset by the round fruit profile. Unusual translucent cranberry red color. Great stuff. — 11 days ago

Weijie Shi (Jay)

9.1

So many floral and fresh red fruits. Refreshing and lively. Good acidity. Lighter style — 16 days ago

Vanessa

9.4

**If interested, I’ve posted more pics of this visit and trip on my Instagram account - check me out @sips_ensemble**

We also had the pleasure to visit Champagne Paul Bara, another family-owned and -managed winery with only 8 employees! 💪 💪

It is a small but high-quality operation, producing approximately 100,000 bottles per year made exclusively from the free run juice. ✨✨✨ Thanks to the likes of @kermitlynchwine , the U.S. is a major exporting market for this wine. 🙌🙌

Paul Bara’s wines are sustainably farmed on numerous vineyard plots located throughout Bouzy, a Grand Cru village within the Montagne de Reims region of Champagne. 🏔 🏔

Bouzy is known especially for its Pinot Noir-driven Champagnes and also for its still red wines, a specialty of the region, called Coteaux Champenois. 🍇🍇

Paul Bara uses mostly stainless steel vessels for its vinification, designed to accentuate the purity of the fruit. They also use subterranean concrete vessels for the Pinot Noir used in rosé blends and for the Coteaux Champenois (still reds). 🥂

On our tour it was fascinating to see bottles being disgorged, dosaged, corked, capped, and caged on a machine in seconds — these are some of the last stages of the Méthode Champenoise. 🤓

We also learned that Paul Bara is a member of the ‘Club Trésors de Champagne’ an association of 28 vignerons formed to promote quality wine growing and winemaking practices and to highlight the beauty of terroir, demonstrating the excellence achievable outside of the major houses whose names are globally renown such as Veuve Cliquot and Moët & Chandon. 👏

Our favorite wine of the tasting was the 2010 Brut Comtesse Marie de France 🇫🇷 made exclusively from Pinot Noir grapes 🍇 It had a richness and abundance of orchard fruit, including baked yellow apple, also toast, bread dough, yeast, and dried white blossom notes, still offering finesse and precision, retaining incredible vibrancy.

We are grateful for our visit to Paul Bara and we look forward to visiting again the future! 🙏❤️ — 5 hours ago

with Deked1

Byron Hewett

9.3

Boulder Burgfest Paulee. — a day ago