2023 Technical Specifications
Grape Varieties Pinot Noir, type fin
Classification Grand Cru
Region Clos de Vougeot
Soil Clay-limestone; the parcel contains successive areas of clay, Fossil-rich earth, And stones mixed with earth.
Vine Age 50
Fermentation Vessels Pièces for malolactic fermentation
Indigenous Yeast Yes
Maceration 17.5 days
Production Details Vine density is 10,000 vines/ha, using qualitative 161-49 rootstock and sustainable cultivation. Sorted whole clusters were vinified without SO2, with twice-daily pigeage. Alcoholic fermentation used indigenous yeasts without artificial temperature control, followed by malolactic fermentation in pièces. The wine matured on its lees reductively, without racking, with lees agitation and without SO2 for 17 months.
Tasting Notes Dense and structured, with fruit, licorice and sandalwood notes; deep and complex.
Sources: www.philippe-pacalet.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties Pinot Noir, type fin
Classification Grand Cru
Region Clos de Vougeot
Soil Clay-limestone; the parcel contains successive areas of clay, Fossil-rich earth, And stones mixed with earth.
Vineyard Yield 32 hL/ha
Vine Age 50
Fermentation Vessels Pièces for malolactic fermentation
Indigenous Yeast Yes
Maceration 14 days
Production Details Vine density is 10,000 vines/ha, using qualitative 161-49 rootstock and sustainable cultivation. Sorted whole clusters were vinified without SO2, with twice-daily pigeage. Alcoholic fermentation used indigenous yeasts without artificial temperature control, followed by malolactic fermentation in pièces. The wine matured on its lees reductively, without racking, with lees agitation and without SO2 for 16 months.
Tasting Notes Dense and structured, with cherry, blackberry, raspberry, licorice and sandalwood; deep and complex.
Sources: www.philippe-pacalet.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Pinot Noir, type fin
Classification Grand Cru
Region Clos de Vougeot
Soil Clay-limestone; the parcel contains successive areas of clay, Fossil-rich earth, And stones mixed with earth.
Vineyard Yield 27 hL/ha
Vine Age 50
Fermentation Vessels Pièces for malolactic fermentation
Indigenous Yeast Yes
Maceration 14 days
Production Details Vine density is 10,000 vines/ha, using qualitative 161-49 rootstock and sustainable cultivation. Sorted whole clusters were vinified without SO2, with twice-daily pigeage. Alcoholic fermentation used indigenous yeasts without artificial temperature control, followed by malolactic fermentation in pièces. The wine matured on its lees reductively, without racking, with lees agitation and without SO2 for 16 months.
Tasting Notes Rich, dense, powerful, round and fresh, with cherry, raspberry, licorice and sandalwood; deep and broad.
Sources: www.philippe-pacalet.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Pinot Noir, type fin
Classification Grand Cru
Region Clos de Vougeot
Soil Clay-limestone; the parcel contains successive areas of clay, Fossil-rich earth, And stones mixed with earth.
Vineyard Yield 35 hL/ha
Vine Age 50
Fermentation Vessels Pièces for malolactic fermentation
Indigenous Yeast Yes
Maceration 21 days
Production Details Vine density is 10,000 vines/ha, using qualitative 161-49 rootstock and sustainable cultivation. Sorted whole clusters were vinified without SO2, with twice-daily pigeage. Alcoholic fermentation used indigenous yeasts without artificial temperature control, followed by malolactic fermentation in pièces. The wine matured on its lees reductively, without racking, with lees agitation and without SO2 for 18 months.
Tasting Notes Rich, dense, powerful, round and fresh, with cherry, raspberry, licorice and sandalwood; deep and broad.
Sources: www.philippe-pacalet.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir, type fin
Classification Grand Cru
Region Clos de Vougeot
Soil Clay-limestone; the parcel contains successive areas of clay, Fossil-rich earth, And stones mixed with earth.
Vineyard Yield 35 hL/ha
Vine Age 50
Fermentation Vessels Pièces for malolactic fermentation
Indigenous Yeast Yes
Maceration 21 days
Production Details Vine density is 10,000 vines/ha, using qualitative 161-49 rootstock and sustainable cultivation. Sorted whole clusters were vinified without SO2, with twice-daily pigeage. Alcoholic fermentation used indigenous yeasts without artificial temperature control, followed by malolactic fermentation in pièces. The wine matured on its lees reductively, without racking, with lees agitation and without SO2 for 18 months.
Tasting Notes Rich and dense; powerful, round and fresh, with cherry, raspberry, licorice and sandalwood; deep and well structured.
Sources: www.philippe-pacalet.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2018 / 750ml | CHF 4,594.25Recorded amount · package unit unverified | vinpark.ch ↗ |
| Shop price | 2017 / 750ml | CHF 4,778.02Recorded 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