Philippe Pacalet’s wines stand apart from the majority of wines being made in Burgundy today. Pacalet favors a very natural approach to viticulture and winemaking, making these some of the most natural wines being made in Burgundy today. The Pacalet wines are both beautiful and eccentric. Grapes for this wine are sourced from two vineyards: Les Noyers Brets and Les Petits Noizerot, both of which have limestone-clay soils, with eastern exposure and a sunny microclimate. The bush vines, although not certified, are farmed organically and average 45 years of age.
Grapes were handpicked and underwent a strict selection process while still in the vineyards before being whole-cluster pressed without settling or racking. The juice was immediately passed to oak casks for alcoholic fermentation with indigenous yeasts and malolactic fermentation. The wine was aged on its lees without racking for 12 months before release.
An elegant, lush wine, with aromas of white flowers and lime, and a mineral-driven, chalky palate that finishes with hints of salinity.