2015 Puligny-Montrachet “Les Chalumaux”Comtesse de Chérisey
France | Burgundy
$120
Producers
Superlatives seem to be insufficient.
Like all of Paul Bara’s releases, Pinot Noir is the back-bone of their Special Club. Production is strictly old-school, with only free run and first press juice used, fermentation in small cement tanks, and aging and riddling in cold, extremely deep cellars for several years. Nothing is released until ready.
Each year, the Special Club represents the pinnacle of the Bara process and style. Superlatives seem to be insufficient when describing the experience of savoring a glass of this Champagne. It simply has it all—refined hazel-nutty, toasty notes, bright acidity, some of the most delicate bubbles ever created, and a finish that lasts and lasts (sometimes longer than the bottle does).
—Clark Z. Terry
Wine Type: | sparkling |
Vintage: | 2009 |
Bottle Size: | 750mL |
Appellation: | Champagne Grand Cru |
Country: | France |
Region: | Champagne |
Producer: | Paul Bara |
Winemaker: | The Bara Family and Christian Forget |
Vineyard: | 35 years average |
Soil: | Clay, Limestone |
Farming: | Lutte Raisonnée |
Alcohol: | 12.5% |
Paul Bara France | Champagne | Bouzy
Paul Bara France | Champagne
Paul Bara France | Champagne | Champagne Grand Cru
Paul Bara France | Champagne | Bouzy
Paul Bara France | Champagne
Paul Bara France | Champagne | Bouzy
True Champagne must not only sparkle, but also must come from grapes grown in the Champagne region of France and be made using méthode champenoise—a process that involves prolonged aging of the wine as well as a bottle fermentation used to add the sparkle to the finished product. Though wine has been made in this region since at least the 5th century, Champagne as we now know is a relatively new creation. It wasn’t until the 19th century that sparkling wine production took hold on a large scale in much part due to improvements in the strength of glass for bottles and the embrace of French nobility of the sparkling wines of the region.
Only three grape varieties may be used to make Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. The chalk-heavy soils not only provide complexity and texture to the finished wine, but also act as a natural humidifier thus keeping the vine’s roots warm during colder months of the year. There are grand cru and premier cru designated vineyard areas but unlike Burgundy, there are few lieu-dit vineyards (though in recent years there has been a greater interest in producing vineyard specific Champagnes).
Kermit’s first foray into the region came in 1981 when he began importing the wines of J. Lassalle and Paul Bara—two producers whose wines we still import. In the mid 2000s, Kermit began importing the wines of Veuve Fourny et Fils.
Of Champagne, Kermit says, “You might be surprised to learn that I don’t like a goût de terroir to dominate the taste of Champagnes. If it dominates, you lose finesse. I want some, obviously—but only enough to keep things interesting.”
Paul Bara France | Champagne | Bouzy
Paul Bara France | Champagne | Champagne Grand Cru
J. Lassalle France | Champagne | Chigny-Les-Roses
Paul Bara France | Champagne | Bouzy
Veuve Fourny & Fils France | Champagne | Vertus
Veuve Fourny & Fils France | Champagne | Vertus
Veuve Fourny et Fils France | Champagne | Vertus
J. Lassalle France | Champagne | Chigny-Les-Roses
Veuve Fourny et Fils France | Champagne
J. Lassalle France | Champagne | Chigny-Les-Roses
Veuve Fourny & Fils France | Champagne | Vertus
Paul Bara France | Champagne | Bouzy
A good doctor prescribed the wine of Nuits-Saint-Georges to the Sun King, Louis XIV, when he suffered an unknown maladie. When the king’s health was restored the tasty remedy enjoyed a vogue at court. Lord, send me a doctor like that!
Inspiring Thirst, page 117
Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol
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