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The tasting |
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Bright ruby red. |
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The sommelier's advice |
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Serve between 16 and 18°C. |
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Duck breast, venison fillet with pepper sauce, aged cheese. |
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From now until 2033, and even more for enthusiasts. |
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The estate and the wine |
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It is a rare house, to which very few have access. Philippe Pacalet is an ultra-sensitive person, one of those who transcribe Burgundy with the most accuracy through the most natural vinifications possible, in whole bunches, without sulfur, followed by long maturations, in organic culture of course.
In the tradition of his mentors Marcel Lapierre and Jules Chauvet, he makes wines that combine mastery and aestheticism, perfect reflections of the great Burgundian terroirs that he has been exploring for twenty years. Awarded 2 stars in the French Guide Vert RVF, he makes sublime wines, of incomparable softness and precision, which are among the most authentic of their appellations. |
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Set on limestone bedrock from seven parcels, the 2019 red Gevrey-Chambertin pays a heartfelt tribute to that soil, combining density and character. The 50-year-old vines, the whole harvest, and the maturation without sulfur and without racking to preserve the wine release very pure aromas of fruit with an obvious botanical beauty backed up by a beautiful floral touch. Let it mature a little longer in the cellar... Rated 92/100 by the RVF and 93/100 Bettane+Desseauve. |
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Manual harvest, vinification in whole bunches for 3 weeks without added sulfites with twice-daily punching of the cap, alcoholic fermentation with indigenous yeasts without artificial thermoregulation, malolactic fermentation and ageing on the lees in rooms without racking, with stirring without added sulfites, for 13 months and then 3 months in tuns. |
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AWARDS |
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Domain rated 2 stars in the Guide des Meilleurs Vins de France 2023 (RVF)
Domain rated 2 stars in the Guide Bettane et Desseauve 2023 |
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