2023 Technical Specifications
Grape Varieties Chardonnay
Classification Premier Cru
Region Le Clos Gauthey
Soil Clay-limestone soil composed of limestone stones and clay
Orientation South
Vine Age 25
Fermentation Vessels Pièces (barrels)
Pressing Method Whole-Bunch Pressing
Indigenous Yeast Yes
Production Details Whole-bunch pressing is followed by light settling and immediate transfer to pièces. Alcoholic fermentation uses indigenous yeasts and malolactic fermentation occurs in pièces. The wine is matured on its lees reductively, without racking, with lees stirring and no SO2 during this 14-month stage.
Tasting Notes Round yet straight and taut; fleshy, with iodine, white-flower and fruit notes, appetizing texture and a complex finish
Sources: www.philippe-pacalet.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties Chardonnay
Classification Premier Cru
Region Le Clos Gauthey
Soil Clay-limestone soil composed of limestone stones and clay
Orientation South
Vineyard Yield 35 hL/ha
Vine Age 25
Fermentation Vessels Pièces (barrels)
Pressing Method Whole-Bunch Pressing
Indigenous Yeast Yes
Production Details Whole-bunch pressing is followed by light settling and immediate transfer to pièces. Alcoholic fermentation uses indigenous yeasts and malolactic fermentation occurs in pièces. The wine is matured on its lees reductively, without racking, with lees stirring and no SO2 during this 13-month stage.
Tasting Notes Round yet straight and taut; fleshy, with iodine, hawthorn, peach and other fruit notes, an appetizing palate and a complex finish
Sources: www.philippe-pacalet.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.0%
Grape Varieties Chardonnay
Classification Premier Cru
Region Le Clos Gauthey
Soil Clay-limestone soil composed of limestone stones and clay
Orientation South
Vineyard Yield 35 hL/ha
Vine Age 25
Fermentation Vessels Pièces (barrels)
Pressing Method Whole-Bunch Pressing
Indigenous Yeast Yes
Production Details Whole-bunch pressing is followed by light settling and immediate transfer to pièces. Alcoholic fermentation uses indigenous yeasts and malolactic fermentation occurs in pièces. The wine is matured on its lees reductively, without racking, with lees stirring and no SO2 during this 13-month stage.
Tasting Notes Round yet straight and taut; fleshy, with toasted, white-flower and fruit notes, a rich, appetizing palate and a complex finish
2019 Technical Specifications
Alcohol 14.0%
Grape Varieties Chardonnay
Drinking Window Medium aging potential, approximately through 2029 (about ten years after harvest)
Classification Premier Cru
Region Le Clos Gauthey
Food Pairing Fish, poultry, lobster and other shellfish, mushrooms, and pork
Sources: www.martel.ch ↗ · Compare this vintage
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