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NV Rosé Brut Grand Cru MAGNUM
Paul Bara![- Kermit Lynch Wine Merchant](https://s3.amazonaws.com/efcheckout/kermitlynch/products/Kermit-Lynch-Wine-Merchant-NV-Ros-Brut-iGrand-Crui-MAGNUM-product-image-8058-medium.jpg)
The Montagne de Reims boasts some of the best Pinot Noir in Champagne, and Bouzy is its capital. The village of Bouzy and the Paul Bara house, in turn, are practically synonymous. It's no coincidence Bara's grand cru rosé is a staff favorite and best-seller: with its ripe, juicy red fruit, fine bead, and creamy yet lively texture, it is the perfect pairing for anything, everything, or nothing at all.
—Anthony Lynch
Wine Type: | sparkling |
Vintage: | NV |
Bottle Size: | 1.5L |
Blend: | 80% Pinot Noir (12% Bouzy Rouge), 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: | Aged 4 years on lees |
Farming: | Lutte Raisonnée |
Alcohol: | 12.5% |
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“That wine should be paired with a steak,” said Anthony Lynch when tasting this tête du cuvée from Paul Bara.
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This is the best way to start a dinner party and nothing says the holidays like rose bubbles. Please imbibe and enjoy.
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Bara's grand cru rosé is a staff favorite and best-seller: with its ripe, juicy red fruit, fine bead, and creamy yet lively texture, it is the perfect pairing for anything, everything, or nothing at all.
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Vintage bottles have more grip and a bit of weight than their blended counterparts and often have their best moments at table.
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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.
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The Champagne that kicked off the feast of the century.
About The Producer
Paul Bara
About The Region
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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Kermit once said...
![Old cob-webbed wine bottles](http://s3.amazonaws.com/efcheckout/kermitlynch/content/Kermit-Lynch-Wine-Merchant-Kermit-once-said-image_img_1-13437-medium.jpeg)
Kermit once said...
Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.