2023 Technical Specifications
Alcohol 12.5%
Grape Varieties Syrah noire, petite serine
Drinking Window 2025-2032
Region Cornas
Soil Granite, Weathered to sand at the surface
Elevation 380.0 meters
Orientation South/Southeast
Vineyard Yield 31 hL/ha
Sites Mazard
Vine Age 40
Fermentation Vessels Pièces for malolactic fermentation
Indigenous Yeast Yes
Contains Added Sulfites Yes
Production Details Sorted whole clusters were vinified without SO2, with punch-downs twice daily for 2.5 weeks. Alcoholic fermentation used indigenous yeasts without artificial temperature control, followed by malolactic fermentation in pièces. The wine was matured on its lees in pièces for 18 months under reductive conditions, without racking, with lees stirring and without SO2. The official vineyard density is 7,500 vines/ha. Lavinia recommends serving at 14–16°C.
Tasting Notes Deep, rich and structured, with a violet hue; lightly spicy and fruity, with floral and black-olive-tapenade notes; solar, silky and dense, with tension and sapidity
Food Pairing Red meat, cheese and pork
2022 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Syrah
Region Cornas
Production Details The Norwegian market listing reports residual sugar below 3 g/L and acidity of 4.5 g/L. The acidity basis is not specified, so it is not proposed as an unqualified total_acidity_gl value.
Tasting Notes Dark purple; aromas of rose, raspberry and cherry; flavors of licorice, blackberry and cocoa
Sources: www.aperitif.no ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Syrah noire, petite serine
Region Cornas
Soil Granite, Weathered to sand at the surface
Elevation 380.0 meters
Orientation South/Southeast
Vineyard Yield 29 hL/ha
Sites Saint Pierre and Mazard
Vine Age 40
Fermentation Vessels Pièces for malolactic fermentation
Indigenous Yeast Yes
Production Details The vineyard density was 7,500 vines/ha. Sorted whole clusters were vinified without SO2, with punch-downs twice daily for 2.5 weeks. Alcoholic fermentation used indigenous yeasts without artificial temperature control, followed by malolactic fermentation in pièces. The wine was matured on its lees in pièces for 18 months under reductive conditions, without racking, with lees stirring and without SO2.
Tasting Notes Elegant, rich and mineral, with a violet color; lightly spicy and fruity with peach and fig, plus violet, licorice and black-olive tapenade; velvety, dense and generous, with tension and sapidity
Sources: www.philippe-pacalet.com ↗ · Compare this vintage
2017 Technical Specifications
Grape Varieties 100% Syrah, petite serine selection
Region Cornas
Soil Granite with a weathered, Sandy surface
Elevation 380.0 meters
Orientation Southeast
Sites Saint Pierre
Vine Age 25
Fermentation Vessels Foudre for malolactic fermentation
Indigenous Yeast Yes
Production Details Fermentation proceeded for three weeks with punch-downs and no SO2, using only wild yeasts and no temperature control. Malolactic fermentation occurred in foudre. The wine then matured reductively with its lees for 14 months without SO2. Vinification took place in Hervé Souhaut’s cellar and maturation in Beaune.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2019 / 750ml | CHF 1,081.00Recorded amount · package unit unverified | vinpark.ch ↗ |
| Shop price | 2018 / 750ml | CHF 1,081.00Recorded 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