Paul Bara ‘Brut Réserve’ Blanc Grand Cru, Bouzy, Champagne, France NV

A seventh-generation grower Champagne house established in 1833, Paul Bara has become synonymous with the Grand Cru village of Bouzy in the Montagne de Reims. Now managed by Chantale Bara alongside director Stéphanie Ducloux, with Chef de Cave Grégory Baert overseeing winemaking since 2023, the estate has maintained its artisanal character while steadfastly protecting 11 hectares of some of the most coveted vineyard sites in Champagne. As one of the rare récoltants-manipulants, Paul Bara grows its own grapes and crafts Champagnes that embody the full-bodied, fruity character of Bouzy's warm south-facing slopes while achieving remarkable refinement and balance. The Brut Reserve is the signature cuvée and flagship of the house, representing the savoir-faire and quintessential expression of Bouzy terroir.

• WINEMAKER: Chantale Bara (6th generation), Stéphanie Ducloux (Director since 2021), and Grégory Baert (Chef de Cave since 2023)
• FARMING: Certified Haute Valeur Environnementale Level 3 (HVE3) and Viticulture Durable en Champagne (VDC) as of 2020. All vineyards are hand-weeded with no chemical herbicides or insecticides. Natural cover cropping between vine rows to preserve biodiversity and soil health.
• VARIETY: 80% Pinot Noir, 20% Chardonnay
• TERROIR: Bouzy, 100% Grand Cru in the Montagne de Reims. The estate's 11 hectares are divided into 33 parcels, with 9.5 hectares of Pinot Noir planted on the top and middle slopes and 1.5 hectares of Chardonnay on lower slopes closer to the village. Full southern exposure provides optimal ripening conditions. The deep chalky subsoil, composed of fine-grained ancient chalk, drains excess water while imparting intense mineral complexity, tension, and expression to the wines. Average vine age is 35-40 years.
• VINIFICATION: Hand-harvested and whole-bunch pressed in traditional Coquard presses. Only the first pressing (cuvée) is used. Each parcel is vinified separately in temperature-controlled stainless steel tanks. No malolactic fermentation, preserving the wine's characteristic freshness, mineral tension, and racy character. Up to 50% reserve wines from previous vintages are incorporated into the blend to achieve complexity and the house style.
• AGING: Minimum 30 months (typically 3-4 years) on lees in bottle before disgorgement. Dosage of 7 g/L.
• TASTING NOTES: Light yellow-gold color with fine, abundant bubbles forming an elegant mousse. The nose opens with ripe, fleshy fruit dominated by mirabelle plum, green apple, and yellow peach, followed by spices, honey, and candied fruit. Subtle notes of bergamot, orange peel, chamomile, mint, white flowers, and crushed rocks add aromatic complexity. With age, toasty notes, bread dough, brioche, and hints of chocolate and nuts emerge. On the palate, the wine is vibrant, full-bodied, and ample with excellent mid-palate depth. Creamy texture balanced by bright acidity and chalky minerality. Flavors of ripe stone fruit, red cherry, and citrus are accented by a slight peppery hint. The finish is long, focused, and refined with outstanding grip and intensity.
• FOOD PAIRINGS: Excellent as an aperitif or with scallops, shrimp, shellfish, crab, lobster, lighter poultry dishes, pork chops or tenderloin, and heavier vegetable preparations. The body and structure make it versatile for food pairing beyond traditional Champagne accompaniments.
• SCORES:

• • 92 points - VINOUS, Antonio Galloni (multiple vintages)
  • 92 points - John Gilman, View From The Cellar
  • 91 points - VINOUS, Antonio Galloni (November 2021)
  • 91 points - VINOUS, Antonio Galloni (January 2025)
  • 95 points - Huon Hooke, The Real Review
  • 91 points - JAMES SUCKLING
  • 5 Hearts (Highest Rating) - Patrick Dussert-Gerber, Guide de Vins
  • "Excellent" - DECANTER