Andrew Belzer

9.5

Biscuit, green apple, lemon peel very fine bubbles. — 7 months ago

romo

9.1

@Neal Martin is, as usual, spot on with his note, but I prefer the VV bottling. — a year ago

K Brooks

8.9

Okay with rack of lamb ($19) — 3 years ago

barak heller hayun

9.0

zippy, juicy and rock-y. lovely! — 4 years ago

Devin Brown

9.3

Fantastic depth of flavour. Top Class. Through the butterflied lamb on the BBQ and enjoy. — 5 years ago

M. Christopher Roebuck

8.9

Light red and clear and clean. Nose has some muted floral and herbaceous notes but not much else. Light bodied , medium + acidity. Pretty much non distinct. This bottle was left over from Turkey dinner. Should have drank it then, perhaps.

89 points — 7 years ago

Philippe L

9.0

Cave de Crozon — 8 years ago

Ed Chin

9.2

Ripe fruit and while there is oak present it wasn’t overbearing. Acid held everything together. — 9 months ago

Douglas Braun

9.1

2016 -Vintage -wow high volume lemon lime ,crushed rocks, wet wool, high acid , med bodied really good time to drink — 3 years ago

romo

9.1

Bougros barely beats Vaudisir in this GC flight. I should prolly get a new phone. — 4 years ago

Kristina Peters

9.0

A great white — 5 years ago

Douglas Braun

9.1

2016 - lemon lime, sea spray,,lees , (med + to high acidity) yellow gold color — 6 years ago

James Forsyth

8.9

Viscous, great depth. Honeysuckle, honey, ripe pear. — 7 years ago

Michael Piaker

9.0

19 January 2018. Verre de Terre, New York, NY. — 8 years ago

JKT

9.0

That nicely aged Chablis with rounded edges — a year 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. — a year ago

MICHAEL COOPER DipWSET

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

9.2

Very interesting winery relatively near Vienna bordering on Hungary. It’s not everyday you taste a #welschriesling #tba #trockenbeerenauslese made in underground cellars — 5 years ago

James Webb

9.1

Bread dough! Apples! Big and round. Very nice for the price — 6 years ago

Peter van den Besselaar

9.0

Vintage 2012 / minerality and harmonious taste / Partnered with smoked duck breast and fried parsnip / at Sogno cookingclub — 7 years ago

David Valenti

9.3

Full-bodied, thick and heavy with a lot of roundness and warmth. Aromas of ripe black and red fruits, a little spicy as well. Elaborated by Michel Roland. Spends 28 months in oak barrels. Superb. — 9 years ago