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and fermented with wild yeasts in 50% new French oak for 11 months on full lees — pure Burgundian DNA in an Australian wine
naturally suited to duck
serve this wine slightly cool (58°-62°F) after allowing it to aerate for at least 30 minutes
Resounding raspberry finish
Paul Bara Grand Rosé de Bouzy Grand Cru Sparkling and fermented with wild yeastsPaul Bara is widely regarded as one of Bouzy's most iconic champagne producers. The Grand Ros de Bouzy Grand Cru earns 91 points from Antonio Galloni (Vinous), praised as "wonderfully vivid from start to finish" crafted from 100% Grand Cru Pinot Noir with a 12% addition of still Bouzy rouge for colour and depth, aged three years on lees to achieve remarkable complexity and intensity. Rich yet precise, this Paul Bara champagne delivers cranberry,