Philippe Pacalet - Gevrey-Chambertin - Rouge - 2020

Wine:

Coming from a cool and sunny microclimate, and 50-year-old vines, the 2020 red Gevrey-Chambertin sets the standard for its area. Whole bunch fermentation, aging on lees without sulfur and without racking, releases a very high purity of fruit and a rich, structured substance of great purity. Here, the grand Pacalet style is evident in refined aromatics and a magnificent depth of flavor, both meaty, complex, and delicate. Rated 93/100 by RVF.

Vinification:

Hand-harvested, vinified in whole bunches for 3 weeks without added sulfites, with twice-daily punching of the cap, alcoholic fermentation with indigenous yeasts without artificial temperature control, malolactic fermentation and ageing on lees in rooms without racking, with stirring without added sulfites, for 13 months and then 3 months in tuns.

Color:

Bright ruby red.

Nose:

Pure red and black fruit aromas.

Palate:

Full-bodied, complex and delicate, this cuvée releases a juice of great purity, refined aromatics and beautiful depth.

Temperature:

Serve between 16 and 18°C.

Food and wine pairing:

Duck breast, venison fillet with pepper sauce, mature cheese.

Cellar aging:

From now until 2033, and even longer for enthusiasts.

This winery is a rare gem, accessible to very few. Philippe Pacalet is an ultra-sensitive artisan who captures the essence of Burgundy with precision and elegance, employing the most natural winemaking processes possible, including whole cluster fermentation, no sulfur additions, and extended aging.

Following in the footsteps of his mentors, Marcel Lapierre and Jules Chauvet, he produces organically farmed wines that masterfully blend artistry with a perfect reflection of the esteemed Burgundian terroirs he has explored for over two decades.

Awarded 2 stars by the Guide RVF, his exquisite wines, unparalleled in their softness and precision, are among the most sought-after from their appellations.