Producer

  • Philippe Pacalet

    Philippe is the nephew of Marcel Lapierre, the legendary natural winemaker in Beaujolais. Like his uncle, he removes anything from the vinification process that obscures the pure expression of terroir. He does not use industrial yeasts to aid in fermentation and he uses sulfur only at bottling. Philippe contracts with growers who work organically and buys used barrels only from Francois Frères and DRC.

    All vineyards are farmed by Pacalet himself and hand harvested. The grapes are then sorted in the vineyard before being brought to the winery in Beaune where they are fermented, whole cluster, in large, open top vats. He carries out a long maceration and during this time the cap is punched down twice a day and the grapes are also foot-stomped. Afterwards, the resulting juice is drained from the bottom of the vat (which makes up ¾ of the eventual wine) and the grapes are moved to a press. The press wine (1/4 of the blend) is then added to the free run juice and both undergo malolactic fermentation in barrel using the native yeasts only. No sulfur is used during the vinification process – a small amount may or may not be added at bottling, depending on the vintage.

    » Winery profile
    » Photo gallery
    » Map of the Chassagne-Puligny and Saint-Aubin parcels
    » Map of the Gevrey-Chambertin parcel
    » Map of the Nuits-Saint-Georges parcel
    » Map of the Pommard parcel

  • » Pacalet 2011′s Have Arrived! (January 21st, 2014).
    » Read about the 2011 Vintage.
    » Philippe Pacalet – Aging potential of low SO2 wines by WineHog.org (June 8, 2013).
    » Maceration work at Philippe Pacalet.
    » Philippe Pacalet summarizes his winemaking philosophy (video).
    » Article in the Revue du Vin de France (April 2013).
    » Article on Wine Terroirs (June 30, 2011).
    » Winery website.
  • Philippe Pacalet – Nuits-Saint-Georges (white)
    2010
    100% Pinot Blanc
    Clay & limestone soil with clay topsoil and chalky alluvial soil underneath | Southeast facing; cool microclimate | 25 year-old vines | 42 hl/ha yields.
    Fermentation (whole cluster) in tonneau | Indigenous yeasts | 12 months élevage on its lees in barrel | SO2 added at bottling.
    Apple and mineral on the nose with a strong white floral note. Similar palate with exceptionally round mouthfeel and a touch of salinity.



  • PULIGNY MONTRACHET
    Philippe Pacalet – Puligny Montrachet
    2010
    100% Chardonnay
    Clay & limestone soil with a preponderance of clay | Climats: “Les Noyers Brets”, “Les Petits Noizerots” and “les Reuchaux | Southeast facing; cool microclimate | 45 year-old vines | 38 hl/ha yields
    Fermentation (whole cluster) tonneau | Indigenous yeasts | 16 months élevage on its lees in barrel | SO2 added at bottling.
    On the nose the wine shows notes of white flowers, green apple, ginger and citrus. On the palate it balances a rich, full-bodied texture with nuttiness, minerality and acidity. It finishes with a savory note.


  • Philippe Pacalet – Saint Aubin Premier Cru “En Remilly”
    2011
    100% Chardonnay
    Rocky clay & limestone soil| Southwest facing; cool, shady microclimate | 45 year-old vines | 40 hl/ha yields.
    Fermentation (whole cluster) in tonneau | Indigenous yeasts | 12 months élevage on its lees in barrel | SO2 added at bottling.
    The nose is fruit forward and floral. Strong minerality on the palate with a chalky and unctuous finish.


  • beaunper
    Philippe Pacalet – Beaune Premier Cru “Les Perrières”
    2010
    100% Pinot Noir
    Decomposed clay & limestone topsoil on rocky limestone with a little clay | Southeast exposure and cold, windy microclimate, on a strong slope | 45 year-old vines | 32 hl/ha yield | 100 cases produced
    Fermentation (whole cluster) in tonneau | Indigenous yeasts | Twice daily punchdowns for 3.5 weeks | 15 months élevage in barrel | SO2 added at bottling only
    Red and black fruits with a meaty note. Lightly tannic and round.


  • gevrey
    Philippe Pacalet – Gevrey-Chambertin
    2011
    100% Pinot Noir
    Clay and limestone soil with a topsoil of alluvial deposits | Southeast facing plot with a sunny, yet cool microclimate | Climats: “Carrougeot”, “Jouise”, “Champerrier”, “Combes du dessus”, “En Echezeaux”, et “En Champs” | 45 year-old vines | 35 hl/ha yield.
    Fermentation (whole cluster) in tonneau | Indigenous yeasts | Twice daily punchdowns for 4 weeks | 14 months élevage in barrel | SO2 added at bottling only.
    Blackberry and raspberry notes on the palate along with wild flowers and spice. Round but with plenty of tannin, it also retains a distinct brightness and freshness.


  • gevbelair
    Philippe Pacalet – Gevrey-Chambertin Premier Cru “Bel-Air”
    2011
    100% Pinot Noir
    Shallow clay & limestone soil on top of limestone rocks | East facing, cold plots on a steep slope| 45 year-old vines | 30 hl/ha yield | 125 cases produced
    Fermentation (whole cluster) in tonneau | Indigenous yeasts | Twice daily punchdowns for 4 weeks | 16 months élevage in barrel | SO2 added at bottling only
    Floral and brambly fruit on the nose. A distinguished wine with smoke, mineral and pepper on the palate.


  • gelav
    Philippe Pacalet – Gevrey-Chambertin Premier Cru “Lavaux Saint Jacques”
    2011
    100% Pinot Noir
    Clay & limestone topsoil; limestone subsoil | East facing, sunny plots | 45 year-old vines | 30 hl/ha yield | 150 cases produced
    Fermentation (whole cluster) in tonneau | Indigenous yeasts | Twice daily punchdowns for 4 weeks | 16 months élevage in barrel | SO2 added at bottling only
    Overall deep and complex with a defined tannic structure. Violet, plum and red cherry on the nose. Mineral, sandalwood and musk on the palate.


  • nsg
    Philippe Pacalet – Nuits-Saint-Georges
    2010
    100% Pinot Noir.
    Clay & limestone topsoil; limestone subsoil | Climats: “Les Longecourts”, “ Bas de Combes” | East facing, cool plots | 45 year-old vines | 35 hl/ha yield | 292 cases produced
    Fermentation (whole cluster) in tonneau | Indigenous yeasts | Twice daily punchdowns for 4 weeks | 18 months élevage in barrel | SO2 added at bottling only
    Red berry, firewood and spice with chewy tannins and a savory finish.


  • pommard
    Philippe Pacalet – Pommard
    2009 & 2010 & 2011
    100% Pinot Noir.
    Clay & limestone topsoil; limestone subsoil | Climats: “Vauxmuriens”, “Vignots”, “Chanière”, “Chanlins” | South facing, warm plots on a slope| 45 year-old vines | 35 hl/ha yields| 333 cases produced
    Fermentation (whole cluster) in tonneau | Indigenous yeasts | Twice daily punchdowns for 4 weeks | 14 months élevage in barrel | SO2 added at bottling only
    Blackberry and intense notes of earth, undergrowth and spice. Evident minerality. Powerful, as Pommard should be.