Paul Bara
Summary
Paul Bara is a family-owned grower-producer managing 11 hectares of Grand Cru vineyards in Bouzy, where south-facing slopes and chalky-clay soils produce powerful Pinot Noir-dominant Champagnes that express their Montagne de Reims terroir. Their traditional approach includes hand harvesting, gentle pressing in a Coquard press, complete malolactic fermentation, and extended lees aging well beyond minimum requirements, maintaining production methods that have remained largely unchanged for generations.
Heritage & Leadership
Paul Bara is a grower-producer (récoltant-manipulant) Champagne house based in the Grand Cru village of Bouzy in the Montagne de Reims. The Bara family has been cultivating vines in Bouzy since the late 19th century, with the house formally established in the early 20th century. Paul Bara himself took control of the family business in 1945, following World War II, and gained recognition for focusing exclusively on Grand Cru vineyards.
The house is now led by Chantal Bara, who succeeded her father Paul in the late 1980s and continues to maintain the family's traditional approach. Under her leadership, Paul Bara has maintained its position as one of the reference producers in Bouzy while preserving the house's commitment to expressing the distinctive character of this terroir. The transition marked a continuation of the family legacy rather than a dramatic shift in philosophy or production methods.
Vineyards & Wines
Paul Bara's vineyards are concentrated in Bouzy, a Grand Cru village renowned for producing powerful Pinot Noir. The house manages approximately 11 hectares of vineyards, with a significant majority planted to Pinot Noir (approximately 80%) and the remainder dedicated to Chardonnay. This vineyard composition reflects Bouzy's natural affinity for Pinot Noir, with its south-facing slopes and chalky-clay soils providing ideal conditions for the variety.
The vineyards benefit from Bouzy's favorable mesoclimate, with south-facing slopes that receive ample sunshine, promoting optimal ripeness in the Pinot Noir grapes. The chalky subsoil, typical of the Champagne region, provides good drainage while retaining sufficient moisture during dry periods. The house produces several cuvées, including the Brut Réserve (predominantly Pinot Noir with some Chardonnay), vintage Champagnes in exceptional years, and the prestige cuvée Spécial Club, which represents the finest expression of their terroir.
Philosophy & Practice
Paul Bara adheres to traditional Champagne production methods, beginning with hand harvesting to ensure only the highest quality grapes enter production. The house practices gentle pressing using a traditional Coquard press, followed by fermentation in temperature-controlled stainless steel tanks to preserve the purity of the fruit.
The wines undergo complete malolactic fermentation, contributing to their rounded texture and approachability. Aging on lees extends well beyond the minimum requirements for Champagne, with non-vintage cuvées typically aging for 3 years and vintage Champagnes for 5-9 years before disgorgement. This extended aging develops complexity while maintaining the characteristic power and structure for which Bouzy is known.
Dosage is kept moderate to low, allowing the inherent qualities of the terroir to shine through. The house maintains a substantial reserve wine program, enabling consistency in their non-vintage cuvées while honoring the variations that each vintage brings. This balance between tradition and precision exemplifies the Paul Bara approach to Champagne production.