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Implanted in 1833 in Bouzy, a terroir classified Grand Cru 100%, Maison Bara has been handed down from generation to generation for over 180 years.
Over the decades, the Champagne Bara has managed to pRéserver its artisanal character, while evolving technically to perfect its autonomy and constantly improve the quality of its production: installation of an automated press, a temperature-controlled vat room and extension of the cellar. Above all, Maison Bara works with a deep respect for the land and its environment.
The vineyard of Paul Bara is located in Bouzy, a terroir classified 100% Grand Cru of great renown. A reputation earned thanks to the rich, highly expressive characters of its Pinot Noirs.
The Paul Bara vineyard enjoys a full southern exposure, providing perfect conditions for grape ripening. It is among the 30 best-situated sites at Bouzy. The chalk, predominant on the Bouzy terroir, helps drain the soils of excess water and gives the grapes the necessary minerals.
In 2021, Stéphanie Ducloux is appointed Director, when Chantal takes on the role of President.
Both of them, through sustainable viticulture, watch over the 11 hectares of Domaine, divided into 33 parcels including 9.5 ha of Pinot Noir and 1.5 ha of Chardonnay.
This is a Champagne made exclusively from Grand Cru Classé of Bouzy, one of the Rares and exceptional 17 villages, out of 327, ranked at the very top of the Champagnes qualitative hierarchy.
This is a single-varietal made exclusively from the Pinot Noir grape variety, harvested exclusively in 2014.
All the grapes are harvested by hand.
La robe is luminous yellow gold.
On the nose and palate: freshness and many complex aromas of small red fruits, such as wild strawberry or spring garriguette, with light touches of pigeon heart cherry, followed by small touches of toast and vanilla woodiness. Very nice chalky minerality with some notes of white flowers and golden and Belchard apples, mixed with small hints of Bergamot from southern Italy and lychees.
Wine and food pairings: oysters from Marennes-Oléron or Belon or Etang de Thau, gambas or lobsters from Brittany or Scotland, flambéed with Cognac Dubosquet XO, sea bass a la plancha, scallops on a bed of leeks, white meats in a truffled morel sauce. Perfect with a citrus pie with quetch or strawberries or a Norwegian vanilla and dark chocolate omelette.
Champagne par excellence de garde, to be stored in a cellar, away from light and trepidation, bottles laid down with optimal hygrometry of 70%. Periodic tastings to measure the qualitative evolution of this exceptional Champagne and appreciate the date of its apogee. Serve at around 8-10° to capture its exceptional flavours and fragrances.
