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The tasting |
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Bright red with good intensity. |
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Aromas of Morello cherry underlined by notes of stone fruits. |
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The sommelier's advice |
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Serve between 16 and 18°C. |
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Roasted leg of lamb with garlic confit and rosemary, beef rib with pepper, roasted Bresse chicken, leg of venison, cheeses. |
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From now until 2031, and even more for enthusiasts. |
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The estate and the wine |
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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. |
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Combining the volume in the palate with easy digestibility, the 2020 red Pommard succeeds in a difficult exercise! The sensation of quiet strength that emerges is simply superb, perfectly supported and surrounded by pure, delicate, and beautifully elevated flavors of fruit. A great wine that honors the appellation and renews its elegant character. Rated 93/100 Bettane+Desseauve. |
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Manual harvest, vinification in whole grapes, punching down twice a day during 3 weeks.
Alcoholic fermentation with indigenous yeasts, malolactic fermentation in rooms.
Aging on lees, in rooms called "en réduction" without racking, with stirring, without SO2, for 16 months and then 2 months in tuns. |
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AWARDS |
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Estate rated 2 stars in the Guide des Meilleurs Vins de France 2023 (RVF)
Estate rated 2 stars in the Guide Bettane et Desseauve 2023
Guide B+D 2023 : 93+/100 |
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