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Blend: 70% Pinot Noir, 30 % Chardonnay
Age of vines: 40 years
Terroir: Limestone on chalk
The Special Club cuvée is unique to the Champagne region and is only made in years which are blessed with an exceptional harvest. The selection process comprises of a two-test system: firstly tasting the blend of the still wines and secondly tasting the champagne. Judged by 50 winemakers and made with the best vintage in the purest tradition, Paul Bara presents this Special Club selection to you.
TASTING NOTE: Brilliant pale yellow robe with very fine bubbles. Nose shows floral notes like the jasmine, acacia, buttercup, citrus and pineapple notes. The palate has fruity feel, pulpy and crispy, citrus notes, well-integrated acidity, with a chalky minerality. Saline and concentrated finish.
FOOD PAIRING: Fresh oysters, pea cream with some gambas, Bas fillet with carrot purée, creamy risotto with green asparagus tips.
In 1833 Paul Bara Champagne House was established in the village of Bouzy, a site of renowned terroir classified as Grand Cru (100%). Since then the House of Bara has been handed down among generations for more than 180 years. While maintaining family tradition and character, Bara champagne has embraced evolving technologies to craft the perfect champagne with the aid of a modern press, thermo-regulated vats and extension of the existing cellars. Above all, Bara champagne operates with principles of respect for the land and environment with which Bouzy champagne grapes are grown.
Acidity: 5.3 g/L
Dosage: 7 g/L
Winemaking: Non-malolactic fermentation
The 2012 vintage was a special year in which the nature gave a complete set of weather disasters; winter frost, spring frost, heavy rains, storms. Fortunately, the weather changed mid-July, it became hot and dry! A real summer which permitted a sustained maturation until mid-August. To finish, this harvest was qualified as exceptional!
2012 was deemed one of the best vintages the Champagne region has ever experienced. “The quality and the intensity are definitely there to make an outstanding vintage,” Dom Perignon chef de cave Richard Geoffroy told Decanter. The base wines show a lovely richness as well as the acidity needed to make outstanding and long-lived Champagnes. Yields are very low, in some places half of the allowed production.