Paul Bara Grand Cru Brut Reserve, Champagne

Attractive aromas of pears and sliced apples with hints of yeast follow through to a medium body with bright acidity and a delicate bread-dough finish. A blend of 80% pinot noir and 20% chardonnay. Dosage 7 g/L. Drink now.

91 points jamessuckling.com

Paul Bara Grand Cru Brut Réserve is a beautifully expressive, richly fruited and impeccably balanced grower Champagne crafted in Bouzy, one of the most revered Pinot Noir villages in the Montagne de Reims. Although sometimes mistakenly associated with the city of Reims, Paul Bara is firmly rooted in Bouzy, farming exclusively Grand Cru vineyards that have been in the family for generations. These south facing slopes, drenched in sunlight and anchored by deep chalk and limestone, give Pinot Noir its signature generosity, power and red fruited perfume, while the smaller portion of Chardonnay brings lift, citrus precision and mineral definition. The estate’s philosophy is classic but meticulous: no malolactic fermentation to preserve tension, slow ageing in deep chalk cellars, and a patient, low intervention approach that lets Bouzy’s terroir sing.

The nose is rich yet finely detailed, showing ripe apple, Meyer lemon, white peach and redcurrant alongside wild strawberry, apricot and a hint of raspberry from the Bouzy Pinot. Layers of brioche, hazelnut, almond cream and warm pastry come from extended lees ageing, supported by flinty minerality and subtle spice. As the wine opens, nuances of quince, citrus oil, chalk dust and a faint smoky edge unfold, deepening the aromatic profile.

The palate is generous but beautifully structured. A juicy core of orchard and red fruits flows through a fine, persistent mousse, balanced by crisp acidity that keeps the wine energetic. Peach, red apple, lemon curd and strawberry intertwine with brioche, roasted nuts and the chalky mineral line so characteristic of Bouzy. The texture is creamy yet taut, finishing long, dry and elegantly shaped with lingering citrus, berry and savoury pastry notes. It drinks beautifully now but has the backbone to evolve gracefully for five to seven years, developing more honeyed, toasty richness.

This is superb with lobster rolls, scallops, roast chicken, tuna tartare, creamy mushroom dishes, truffle pasta, aged Comté, charcuterie, fried chicken or as a luxurious aperitif.