2019 | Philippe Pacalet | Chambolle Musigny 1er Cru
Red Wine: 2019 | Philippe Pacalet | Chambolle Musigny 1er Cru100% Premier Cru Pinot Noir from Philippe Pacalet. Nephew of natural wine pioneer, Marcel Lapierre, Pacalet favours an approach of minimal intervention in the vineyard, and the wines are bottled
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Red Wine: 2019 | Philippe Pacalet | Chambolle Musigny 1er Cru
100% Premier Cru Pinot Noir from Philippe Pacalet. Nephew of natural wine pioneer, Marcel Lapierre, Pacalet favours an approach of minimal intervention in the vineyard, and the wines are bottled without the use of additional sulphites.
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Producer: Philippe Pacalet
Vintage: 2019
Size: 750ml
ABV: 13.5%
Varietal: Pinot Noir
Country/Region: France, Burgundy
100% Premier Cru Pinot Noir from Philippe Pacalet. Nephew of natural wine pioneer, Marcel Lapierre, Pacalet favours an approach of minimal intervention in the vineyard, and the wines are bottled without the use of additional sulphites. Sleek and charming, with delicate scents of roses, violets, tea leaves and sandalwood. Rich and complex, with a finely-structured finish.
Producer Information
Philippe Pacalet is a Burgundian wine producer known for elegant Pinot Noir and Chardonnay wines.Pacalet produces some 30 different wines from village level upwards across both the Cte de Nuits and Cte de Beaune, as well a Chablis Premier Cru Beauroy. The Grand Cru flagships are Corton-Charlemagne, Charmes-Chambertin, chezaux and Ruchottes-Chambertin.A relative newcomer who started in 1999, Pacalet does not own any vineyards but instead rents a selection of plots with interesting terroirs. Until 2007 winemaking took place in several borrowed spaces, but then Pacalet purchased a 19th Century cellar in the heart of Beaune from the de Montille family.In the winery, natural yeasts take care of fermentations. Red grapes are vinified in whole clusters in wooden vats for three to four weeks with traditional pigeage by foot. Aging takes place in pices (228 liter barrels) for 15 to 18 months. White grapes are pressed and settled before fermentation in larger barrels. There are no sulfur additions, other than a tiny amount at bottling.
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