"Mouthwatering and harmonious, this is lightly chalky in texture, with a zesty layer of pink grapefruit peel, ground ginger and spicy mineral underscoring the white peach and blanched almond flavors. Offers a plush, lingering finish." Wine Spectator 92 Points
"One of the small, high quality Champagne estates, Paul Bara's current line-up includes some marvelous, precise, impeccably well-balanced Champagnes that are at the top of the qualitative pyramid. The non-vintage Brut Rose (100% Bouzy) exhibits a light, subtle pinkish color, followed by elegant, strawberry/framboise-like aromas, excellent richness, small, pinpoint, persistent bubbles, and a long, dry, rich finish without excessive acidity. It is a refreshing, flavorful Champagne to drink over the next 4-5 years. " Robert Parker 91 Points
The Montagne de Reims boasts some of the best Pinot Noir in the region, and Bouzy is its capital. The key to Bouzy’s inherent greatness lies in its deep, chalky subsoil which imparts intense expression of fruit and great mineral complexity in itsgrand cruwines. The village of Bouzy and Champagne Paul Bara are practically synonymous. As the published village historian, Paul is indelibly linked to the lore of his hometown. Many argue that he is their most renowned producer, being one of the rarerécoltants-manipulantsin a region inundated with the mass-produced wines of the large, corporate champagne houses. Theserécoltants-manipulants,or R.M.s as they are known, are of the few that still grow their own grapesandmake their own wines. Champagne Paul Bara is the quintessential example, where everything is done with a personalized touch.
Over the years, gradual improvements have been made to the estate: the surface area of the vineyards was expanded to eleven hectares (only 26 acres!), the winery and press modernized, and the cellar extended – and what an impressive cellar! It is carved entirely out of pure chalk and reaches a depth of over thirty feet below ground. When Paul returned home at the end of World War II, he found these same cellars raided, pillaged of nearly all inventory, and irreverently trashed by the German occupying forces. Of the few bottles that were salvaged, one can still experience the longevity and timeless quality of the Bara’s classic style. When Paul retired, he passed the direction of the estate over to his eldest daughter, Chantale, who has kept their family traditions and their house style very much alive. The Baras make their wines by hand with low-yielding vines and good maturity ensured by prolonged bottle aging. Andrew Jefford, author ofThe New France, calls them, “…essential references for anyone who wants to enjoy and understand the ripe, dry richness of Bouzy…”