2023 Technical Specifications
Grape Varieties Pinot Noir, type fin
Classification Premier Cru
Region Robardelle
Soil Red clay-limestone soil composed of a mixture of stones and earth at the foot of the slope below les caillerets.
Orientation South
Vine Age 55
Fermentation Vessels Pièces for malolactic fermentation
Indigenous Yeast Yes
Production Details Rootstock 161-49; planting density 10,000 vines/ha. Environmentally respectful, sustainable farming. Sorted whole clusters were vinified without SO2 with twice-daily punchdowns for 2.5 weeks. The wine matured on its lees in pièces, reductively and without racking, with remuages and no SO2 for 17 months.
Tasting Notes Precise, seductive and elegant; fruity, floral and spicy notes with a fresh, savory finish.
Sources: www.philippe-pacalet.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties Pinot Noir, type fin
Classification Premier Cru
Region Robardelle
Soil Red clay-limestone soil composed of a mixture of stones and earth at the foot of the slope below les caillerets.
Orientation South
Vine Age 55
Fermentation Vessels Pièces for malolactic fermentation
Indigenous Yeast Yes
Closure Natural Cork
Production Details Rootstock 161-49; planting density 10,000 vines/ha. Environmentally respectful, sustainable farming. Sorted whole clusters were vinified without SO2 with twice-daily punchdowns for 2 weeks. The wine matured on its lees in pièces, reductively and without racking, with remuages and no SO2 for 16 months.
Tasting Notes Fleshy, seductive and elegant; raspberry, blackberry, rose and spice, with a fresh savory finish and good cellaring potential.
2021 Technical Specifications
Grape Varieties Pinot Noir, type fin
Classification Premier Cru
Region Robardelle
Soil Red clay-limestone soil composed of a mixture of stones and earth at the foot of the slope below les caillerets.
Orientation South
Vineyard Yield 31 hL/ha
Vine Age 55
Fermentation Vessels Pièces for malolactic fermentation
Indigenous Yeast Yes
Production Details Rootstock 161-49; planting density 10,000 vines/ha. Environmentally respectful, sustainable farming. Sorted whole clusters were vinified without SO2 with twice-daily punchdowns for 2 weeks; alcoholic fermentation used indigenous yeasts without artificial temperature regulation. The wine matured on its lees in pièces, reductively and without racking, with remuages and no SO2 for 16 months.
Tasting Notes Fleshy, mineral, expressive and seductive; raspberry, blackberry, rose and spice, with a fresh elegant finish.
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