Paul Bara


Paul Bara Millésime '07 |Vintage |2007

Paul Bara

Paul Bara Millésime '07

Vintage 2007

$129.95

- Made exclusively in years of exceptional harvests

- Grand Cru Grower producer aged 8 years in the cellar

- Pair with roast sea bass, spiced duck or hearty vegetables

This champagne boasts an attractive yellow-green sheen and a delicate effervescence. It's an elegant champagne with a light texture and delicate, understated aromas. Makes the perfect partner for a sophisticated dinner in the company of those who enjoy good things.


The nose presents an enticing and complex bouquet with a fresh edge. Layers of citrus fruits, honey and dried flowers combine with fleshy fruits and a subtle touch of spices.

We love the astonishingly fresh palate with heady hints of strawberry and a white flower on the finish.

Technical details: 90% Pinot Noir, 10% Chardonnay and 8 years on lees, all Grand Cru fruit from Bouzy (pinot noir) and Chouilly and Oiry (chardonnay).

 

The Paul Bara house was established in 1860. Originally stables and cellars, the house fully converted to being a winery in 1965. Paul Bara was the first one of the dynasty to sell champagne. A man with conviction that shaped the house style. 

In 1975, the Bara house distinguished itself by being one of the first houses to export to the United States. This innovative spirit still exist today and their American importer is the same. Paul Bara cuvées are present on all 5 continents. 

All grapes are hand-collected, pressed in small quantities in traditional large wooden presses. The fermentation is done in stainless steel tanks. The house blocks all malolactic fermentation to keep the aroma of the wine.

 

 Sea bass with beurre blanc sauce and creamed parsnip.

About the house

The Paul Bara house was established in 1860. Originally stables and cellars, the house fully converted to being a winery in 1965. Paul Bara was the first one of the dynasty to sell champagne. A man with conviction that shaped the house style. 

In 1975, the Bara house distinguished itself by being one of the first houses to export to the United States. This innovative spirit still exist today and their American importer is the same. Paul Bara cuvées are present on all 5 continents. 

All grapes are hand-collected, pressed in small quantities in traditional large wooden presses. The fermentation is done in stainless steel tanks. The house blocks all malolactic fermentation to keep the aroma of the wine.

 

Food Suggestion

 Sea bass with beurre blanc sauce and creamed parsnip.

Descriptors & Texture


Creamy Pinot Noir Dominant

Winemaking


Barrel-fermented Barrel-maturation

Earth


Chalky

Foods


Toasty Honey

Red Fruits


Strawberry

Herbs & Spices


Spice