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The tasting |
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Bright, clear gold. |
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Hints of white flowers punctuated by notes of salted butter caramel. |
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Both rich and precise, this cuvée delivers a fresh, refined character with impressive power and a long, lingering finish. |
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The sommelier's advice |
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Serve between 10 and 12°C. |
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Bresse poultry with cream sauce and morel mushrooms, veal blanquette, grilled lobster with tarragon butter, scallop cassolette with curry, noble fish. |
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From now until 2033, and even longer for enthusiasts. |
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The estate and the wine |
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This is a rare and exclusive estate, accessible to only a fortunate few. Philippe Pacalet, a deeply intuitive winemaker, captures the essence of Burgundy with precision and elegance through the most natural vinification methods—whole-cluster fermentations without sulfur, followed by extended aging.
Following in the footsteps of his mentors Marcel Lapierre and Jules Chauvet, Pacalet crafts wines that blend technical mastery with artistic finesse, perfectly reflecting the exceptional Burgundian terroirs he has explored for over two decades.
Awarded 2 stars by the RVF Guide (Revue du Vin de France), his exquisite wines, celebrated for their unmatched delicacy and precision, rank among the most sought-after in their appellations. |
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Produced in limited quantities, the Meursault Premier Cru Les Perrières Blanc 2020 exemplifies precision and power, offering a balance of refinement and richness. Its aromas of salted caramel, white flowers, and a touch of anise on the finish lend remarkable freshness and a lingering persistence. A fully realized Meursault built for aging, this is a standout expression of the appellation. |
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Hand-harvested, whole bunch pressed with light settling followed by immediate racking.
Alcoholic fermentation with indigenous yeasts and malolactic fermentation in rooms. Matured on lees, then racked and riddled without SO2 for 13 months. |
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AWARDS |
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Estate rated 2 stars in the Guide des Meilleurs Vins de France 2025 (RVF)
Estate rated 3 stars in the Guide Bettane et Desseauve 2025 |
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