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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.
A wet winter and mild spring gave way to an exceptionally dry summer from mid-May onwards. Hot weather prevailed until mid-August, when the skies opened again. Rains gave way to fine, cool, yet sunny weather for the first two weeks of harvest, which commenced on August 29th. The 2015 vintage has a lot of common denominators with the 2003 vintage but the 2015s are showing a better balance of weight and freshness with their average potential alcohol level of 10.5% and total acidity of 6.9 g/l. The quality and ageing capacity of the vintage has been questioned because of the low acidity, but to me the structure of the wine is not the problem; the aromatics are. Initially as vins clairs, I found the wines to come with ample, attractive fruitiness. The vegetal, particularly ash-like aromatics were subdued but have since then become amplified, especially in the vintage bottlings. Drought issues are considered to be the culprit to these widely spread aromatic issues of the year. I have come notably down from my initial assessment. However, most vintage and prestige cuvées are yet to surface from the cellars and their quality will make or break the vintage.