Paul Bara, Comtesse Marie de France Brut Millesime Grand Cru 2012

Description

About the Producer

The Grand Cru village of Bouzy is a representative producing area rich in Chalky Soil in the Champagne region. The Champagne region collectively calls these exceptionally excellent producing areas Dry Champagne. Paul Bara, founded in 1860, has been passed down to the seventh generation of Chantale Bara. A total of 11 hectares of vineyards. 10.5 hectares are all located in Bouzy and 0.5 hectares are located in Ambonnay, another premium village. 85% of the 9 hectares are planted with Pinot Noir and the remaining 15% are planted with Chardonnay. With its high standards, it has become a member of the Club Tresors des Champagne with its symbolic status in the village of Bouzy. The annual export ratio is as high as 70%, and it has won the well-known RM champagne loved by wine fans around the world. Due to the long history, Paul Bara, the retired former owner, once tasted the aged champagne in the cellars that survived the World War, and deeply realized the importance of preserving the base wine, so the blending of the base wine is extremely important in the winery. style determinants. Organically, the vineyards are divided into 33 zones, with an average age of about 35 to 40 years old. After harvesting by hand, using an old-fashioned wooden vertical juicer, the winery uses only the first-pressed tête de cuvée for pure flavour. It is then brewed separately according to the harvesting area. The pressed grape juice is fermented in ceramic and stainless steel tanks in order to retain the pure fruit and minerality. No lactic acid fermentation, fresh acidity and fresh fruity taste are maintained. Paul Bara's champagne reaches drinkable condition quickly after leaving the factory, because the winery undergoes a long secondary bottle aging before leaving the factory. Generally, there is no NV in the bottle, and it has been aged in the bottle for 3 to 4 years, which is much higher than the generally prescribed 15 months. Vintage Champagne is aged in a slag cellar for at least 5 years, creating a rich aroma and rounded taste. From this, it can be seen that the winery's pursuit of quality at all costs is also the reason why Paul Bara can become the professional spirit of Bouzy's representative winery. The champagne critic Richard Juhlin, who is well-known among champagne lovers, also gave the winery four stars. In the eyes of many international wine critics, Paul Bara has a high standard that is not inferior to that of well-known top champagnes such as Champagne King.