2021 Technical Specifications
Grape Varieties Pinot Noir, type fin; rootstock 161-49
Classification Gevrey-Chambertin Premier Cru
Region Bel Air
Soil Clay-limestone over limestone bedrock, With very little soil
Orientation East
Vineyard Yield 30 hL/ha
Vine Age 45
Indigenous Yeast Yes
Production Details Vine density is 10,000 vines/ha and cultivation is described as sustainable and environmentally respectful. Sorted whole bunches were vinified without SO2, with twice-daily pigeage for two weeks. Alcoholic fermentation used indigenous yeasts without artificial temperature control, followed by malolactic fermentation in pièces. Lees élevage was reductive, without racking, with remuage and no SO2 for 15 months.
Tasting Notes Elegant and mineral; rich, deep and refined, with floral, spicy, oriental and exotic notes
Sources: www.philippe-pacalet.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
Grape Varieties Pinot Noir, type fin; rootstock 161-49
Classification Gevrey-Chambertin Premier Cru
Region Bel Air
Soil Clay-limestone over limestone bedrock, With very little soil
Orientation East
Vineyard Yield 30 hL/ha
Vine Age 45
Indigenous Yeast Yes
Production Details Producer specification: vine density is 10,000 vines/ha and cultivation is described as sustainable and environmentally respectful. Sorted whole bunches were vinified without SO2, with twice-daily pigeage for 2.5 weeks. Alcoholic fermentation used indigenous yeasts without artificial temperature control, followed by malolactic fermentation in pièces. Lees élevage was reductive, without racking, with remuage and no SO2 for 17 months. A trade-vendor specification instead lists 18 months in oak barrels and recommends serving at 15–17°C; the one-month maturation discrepancy is unresolved.
Tasting Notes Producer: elegant, mineral, rich, deep and refined, with floral, spicy, oriental and exotic notes. Exact-vintage trade-vendor description: medium-bodied with fine tannins, freshness and a mineral finish; red cherry, redcurrant, violet, toast, spice, herbal, earthy, vanilla and tobacco notes.
Food Pairing Cooked red meats such as boeuf bourguignon; duck and other white meats; pork; mushroom dishes; cured meats; hard cheeses
2015 Technical Specifications
Grape Varieties Pinot Noir, type fin; rootstock 161-49
Classification Gevrey-Chambertin Premier Cru
Region Bel Air
Soil Clay-limestone over limestone bedrock, With very little soil
Orientation East
Vineyard Yield 30 hL/ha
Vine Age 45
Indigenous Yeast Yes
Production Details Vine density is 10,000 vines/ha and cultivation is described as sustainable and environmentally respectful. Sorted whole bunches were vinified without SO2, with twice-daily pigeage for two weeks. Alcoholic fermentation used indigenous yeasts without artificial temperature control, followed by malolactic fermentation in pièces. Lees élevage was reductive, without racking, with remuage and no SO2 for 15 months.
Tasting Notes Elegant and mineral; rich, deep and refined, with floral, spicy, oriental and exotic notes
Sources: www.philippe-pacalet.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2017 / 750ml | CHF 2,432.25Recorded amount · package unit unverified | vinpark.ch ↗ |
Producer Information
Website
Address
12, rue de Chaumergy, 21200 Beaune, France
Phone
+33 (0)3 80 25 91 00
Owner
Philippe Pacalet
Cellarmaster
Philippe Pacalet