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Fill out your info and we will notify you when the NV Brut Réserve Grand Cru Paul Bara is back in stock or when a new vintage becomes available.


NV Brut Réserve Grand Cru

Paul Bara

Earlier this year friends of mine relocated from a tiny house in San Francisco to a sprawling fixer-upper in the Hudson Valley. They plan to start a farm winery, vinifying grapes from the Finger Lakes and Long Island’s North Fork; an ambitious and inspiring adventure! Longtime devotees of the Kermit Lynch shop in Berkeley, they, like me, are passionate about the wines in our portfolio. We have decided to spend Thanksgiving together upstate for a festive potluck among old friends and family, and I want to bring a few bottles of something special. After all, there is a lot to celebrate.
     We have so many great grower Champagnes to choose from, but I’ve decided on Paul Bara’s Brut Réserve. Bara’s house style—opulent and tense, marrying decadence with racy acidity—strikes a particular sweet spot for me. It tastes luxurious, indulgent, and could run circles around your daily sparkler. Made mostly from Pinot Noir grapes, it glows a gorgeous copper hue and offers noticeable depth of texture on the palate. For a fancy apéritif, I like to pair it with brioche toasts topped with foie gras. In a pinch, morsels of nutty Parmesan and dried cherries will do the trick. With classic notes of sweet spice and quince, it’s great with dessert, too. An apple-walnut pie? Apricot and frangipane tart? While savoring this treat from one of the most celebrated producers in the Montagne de Reims, we will be clinking our glasses to new beginnings, time spent with loved ones, and the good fortune to be able to call wine a way of life!

Jane Augustine

$70.00
Wine Type: sparkling
Vintage: N.V.
Bottle Size: 750mL
Blend: 80% Pinot Noir, 20% Chardonnay
Appellation: Bouzy
Country: France
Region: Champagne
Producer: Paul Bara
Winemaker: The Bara Family and Christian Forget
Vineyard: 35 years average, 11 ha total
Soil: Clay, Limestone
Aging: Ages in bottle for 3 years before release
Farming: Lutte Raisonnée
Alcohol: 12.5%

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About Champagne

map of Champagne

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.”

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Every three or four months I would send my clients a cheaply made list of my inventory, but it began to dawn on me that business did not pick up afterwards. It occurred to me that my clientele might not know what Château Grillet is, either. One month in 1974 I had an especially esoteric collection of wines arriving, so I decided to put a short explanation about each wine into my price list, to try and let my clients know what to expect when they uncorked a bottle. The day after I mailed that brochure, people showed up at the shop, and that is how these little propaganda pieces for fine wine were born.—Kermit Lynch

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Warnings


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


Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa