{"title":"Philippe Pacalet","description":"\u003cp\u003ePhilippe Pacalet is one of the most talked-about winemakers in Burgundy. From his cellar in Beaune he makes Pinot Noir and Chardonnay with whole bunches, wild yeast and very little sulphur, from village Gevrey-Chambertin to grands crus such as Echézeaux, Ruchottes-Chambertin and Corton Bressandes.\u003c\/p\u003e\n\u003ch2\u003ePhilippe Pacalet: from Beaujolais and Prieuré-Roch to his own cellar in Beaune\u003c\/h2\u003e\n\u003cp\u003ePacalet is the nephew of Marcel Lapierre, one of the pioneers of natural wine in \u003ca href=\"\/collections\/beaujolais\"\u003eBeaujolais\u003c\/a\u003e, and learned the craft with him in the late 1980s. In the 1990s he then made the wine at Domaine Prieuré-Roch in Nuits-Saint-Georges, where he first worked with the great vineyards of the Côte de Nuits. His first vintage under his own name followed in 2001.\u003c\/p\u003e\n\u003cp\u003eThe cellar sits on rue de Chaumergy near Beaune railway station, in buildings that once belonged to the house of Poulet Père. Pacalet himself describes the business as pure négoce on paper. He owns no vineyards; instead he rents parcels or holds long contracts with growers, and wherever possible he and his team do the vineyard work themselves. He prefers parcels farmed organically or biodynamically.\u003c\/p\u003e\n\u003ch2\u003eNatural Burgundy with whole bunches and minimal sulphur\u003c\/h2\u003e\n\u003cp\u003eThe style is easy to recognise. The reds ferment with whole clusters and with the yeast that comes in on the grapes from the vineyard. He avoids sulphur during fermentation and the first part of ageing, and the wines are neither fined nor filtered. Élevage follows the vintage but usually lasts 14 to 18 months in barrels from several coopers, with only a modest share of new oak.\u003c\/p\u003e\n\u003cp\u003eThe result is \u003ca href=\"\/collections\/pinot-noir\"\u003ePinot Noir\u003c\/a\u003e with a pale colour, aromas of red berries, flowers and spice, and a juicy, silky texture rather than power and oak. The wines drink well young, but the best sites develop beautifully over many years. If you open an older vintage, give it a little air in a decanter.\u003c\/p\u003e\n\u003ch2\u003eGevrey-Chambertin, Chambolle-Musigny and grand cru from the Côte de Nuits\u003c\/h2\u003e\n\u003cp\u003eThe heart of the range is the Côte de Nuits. \u003ca href=\"\/collections\/gevrey-chambertin\"\u003eGevrey-Chambertin\u003c\/a\u003e comes both as a village wine and as the premier cru Lavaux Saint-Jacques, and the same village gives the grands crus Ruchottes-Chambertin and Charmes-Chambertin, the latter in magnum. Chambolle-Musigny brings premier cru, including Les Sentiers, and the slope above Vosne-Romanée gives the grand cru Echézeaux. Village Nuits-Saint-Georges is an earthier, spicier Pacalet.\u003c\/p\u003e\n\u003cp\u003eOn the Côte de Beaune he makes Ladoix 1er Cru Les Joyeuses and the grand cru \u003ca href=\"\/collections\/corton\"\u003eCorton\u003c\/a\u003e Bressandes. The whites are Chardonnay from Meursault and Puligny-Montrachet, several in magnum, plus Monthélie 1er Cru Clos Gauthey. They share the same taut, mineral style as the reds.\u003c\/p\u003e\n\u003ch2\u003eCornas: Philippe Pacalet beyond Burgundy\u003c\/h2\u003e\n\u003cp\u003ePacalet has never left his southern roots behind. Alongside his Beaujolais from Moulin-à-Vent, he makes a Cornas from Syrah in the northern Rhône, again with the stems in the ferment. It shows that his method works beyond Pinot Noir: fresh fruit, spice and a fine, almost light structure.\u003c\/p\u003e\n\u003ch2\u003eFrequently asked questions about Philippe Pacalet\u003c\/h2\u003e\n\u003ch3\u003eIs Philippe Pacalet a domaine or a négociant?\u003c\/h3\u003e\n\u003cp\u003eFormally, Maison Philippe Pacalet is a négociant based in Beaune. He owns no vineyards, but rents parcels and has fixed agreements with growers, and he takes part in the vineyard work himself.\u003c\/p\u003e\n\u003ch3\u003eAre Philippe Pacalet's wines natural wines?\u003c\/h3\u003e\n\u003cp\u003eMany count him among the most important names in natural wine in \u003ca href=\"\/collections\/burgundy\"\u003eBurgundy\u003c\/a\u003e. The wines are made with wild yeast and whole bunches, without fining or filtration and with as little sulphur as possible. He does add a small amount when the wine needs to be stable.\u003c\/p\u003e\n\u003ch3\u003eHow is Philippe Pacalet related to Lapierre?\u003c\/h3\u003e\n\u003cp\u003eHe is the nephew of Marcel Lapierre and learned to make wine in Beaujolais before moving to Prieuré-Roch and then founding his own business in 2001.\u003c\/p\u003e\n\u003ch3\u003eWhich Philippe Pacalet wine should I choose?\u003c\/h3\u003e\n\u003cp\u003eGevrey-Chambertin and Nuits-Saint-Georges are good entry points to the style. Chambolle-Musigny 1er Cru shows his elegance, while Echézeaux, Ruchottes-Chambertin and Corton Bressandes are wines for the cellar. To taste the method on another grape, try the Cornas.\u003c\/p\u003e","products":[{"product_id":"pacalet-charmes-chambertin-grand-cru-2011-magnum","title":"Pacalet Charmes Chambertin Grand Cru 2011 Magnum","description":"\u003cp\u003ePacalet Charmes Chambertin Grand Cru 2011 Magnum is a beautifully expressive Burgundy from one of the region’s most admired natural-minded producers. Made from Pinot Noir in the heart of Charmes-Chambertin, it combines precision, freshness, and elegance with the depth expected from Grand Cru Côte de Nuits. Philippe Pacalet’s biodynamic-inspired, low-intervention approach adds a distinctive purity that has made his wines highly sought after.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, this 2011 shows a luminous ruby hue with the transparency and finesse typical of great Burgundy. The bouquet is refined and detailed, opening with bright raspberry, wild strawberry, and subtle floral notes, lifted by a fine saline minerality.\n\nOn the palate, the wine is medium-bodied and energetic, with supple tannins, vibrant red fruit, and a poised, elegant line through the finish. There is a lovely tension between delicacy and concentration, and the magnum format should support graceful development over time. While already expressive, it has the structure and balance to age beautifully for several more years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from Charmes-Chambertin Grand Cru in Burgundy, the wine reflects a prized terroir known for producing Pinot Noir with perfume, finesse, and layered complexity. Philippe Pacalet works with vineyards across Burgundy, selecting parcels carefully and following the fruit closely in the vineyard before vinifying it himself.\n\nHis style is defined by minimal intervention, very limited sulfur use, and a sensitive approach to fermentation and élevage. The result is a wine that emphasizes site expression, purity, and texture rather than heaviness or extraction.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis wine is an excellent match for refined dishes such as roast duck, quail, veal, wild mushroom risotto, or pigeon. It also pairs well with mushroom-based sauces and lightly aged cheeses that complement its red-fruited elegance without overpowering it. Serve at 15–17°C and consider decanting for around 30–60 minutes if drinking young, especially in magnum format.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected natural wine producers, known for crafting elegant, authentic wines with very low sulfur and a deep respect for terroir. He grew up in the wine world, working early on with his uncle Marcel Lapierre and later spending a decade at Domaine Prieuré Roch before launching his own negociant house in 2001. Today, Pacalet is regarded as a key figure in the natural wine movement, and his wines are widely admired for their clarity, purity, and precision.\u003c\/p\u003e","brand":"Pacalet Charmes","offers":[{"title":"Default Title","offer_id":54251996315985,"sku":"FW-1870","price":1338.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/pacalet_charmeschambertin_grandcru_2012-kopier.png?v=1783442687"},{"product_id":"pacalet-echezeaux-grand-cru-2013","title":"Pacalet Echezeaux Grand Cru 2013","description":"\u003cp\u003ePacalet Echezeaux Grand Cru 2013 is a refined Burgundy from one of the region’s most distinctive natural-minded producers. Made from Pinot Noir in the prestigious Echezeaux Grand Cru site, it combines floral precision, silky texture, and the understated elegance that has made Philippe Pacalet one of Burgundy’s most closely watched names.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eThe wine shows a bright, attractive ruby-red colour in the glass. On the nose, it is highly perfumed and expressive, with ripe red currant jam, raspberry coulis, and strawberry notes, lifted by a floral, almost delicate aromatic profile.\n\nOn the palate, it is sweet and silky on entry, with a linear shape and smooth texture that reflect both finesse and purity. The finish is graceful, though slightly reserved at this stage, suggesting that the wine has the structure and aromatic depth to evolve further with additional bottle age.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003ePacalet’s approach is rooted in Burgundian terroir and a négociant model that allows Philippe Pacalet to work with parcels from across the region, including some of its most prized vineyards. For this Grand Cru wine, the emphasis is on careful vineyard selection, close involvement in the growing season, and gentle vinification to preserve site expression and aromatic clarity. Pacalet is known for minimal intervention in the cellar, with very limited sulfur use and a thoughtful approach to élevage that highlights freshness, texture, and balance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is an excellent match for refined dishes such as roast pigeon, duck breast, veal, mushroom risotto, or truffle pasta. Serve it slightly below room temperature, ideally around 15–17°C, and consider decanting for about 30–60 minutes if opening it young, to allow the aromatics to unfold fully.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is a highly respected figure in modern Burgundy, known for producing elegant, authentic wines with a natural, transparent style. He began his career working with his uncle Marcel Lapierre in Beaujolais and later spent a decade at Domaine Prieuré Roch before launching his own négociant business in 2001. With his scientific background in yeast biology and his deep involvement in both vineyard and cellar work, Pacalet has become a key voice in the natural wine movement and is widely admired for the purity and finesse of his wines.\u003c\/p\u003e","brand":"Pacalet Echezeaux","offers":[{"title":"Default Title","offer_id":54252005523793,"sku":"FW-2686","price":401.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/1_2_3967.png?v=1783442754"},{"product_id":"philippe-pacalet-gevrey-chambertin-2016","title":"Philippe Pacalet Gevrey-Chambertin 2016","description":"\u003cp\u003ePhilippe Pacalet’s Gevrey-Chambertin 2016 is a finely tuned expression of Pinot Noir from one of the Côte de Nuits’ most celebrated villages. Sourced and crafted with Pacalet’s signature hands-off philosophy, it offers a pure, site-driven style that highlights freshness, texture, and elegance over heavy extraction.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, expect a bright, translucent ruby hue that reflects the wine’s lifted, precise character. The nose is fragrant and energetic, showing wild strawberry, red cherry, and a touch of blackberry and raspberry, with the kind of aromatic clarity that makes Gevrey-Chambertin so compelling.\n\nOn the palate, the wine is structured yet supple, with crunchy red fruit, gentle grip, and good mid-palate volume. The finish is rounded and balanced, making it immediately enjoyable, though it should also reward a few years of cellaring as the wine gains more depth and nuance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eThis Gevrey-Chambertin comes from Burgundy’s Côte de Nuits, where limestone-rich soils and a cool continental climate help Pinot Noir develop tension, fragrance, and complexity. Philippe Pacalet is known for working with minimal intervention and carefully respecting the character of the fruit, allowing terroir to remain front and center in the final wine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is a versatile Burgundy that pairs beautifully with roast duck, grilled salmon, mushroom dishes, veal, or poultry with a light red wine sauce. Serve slightly cool, around 15–16°C, and consider a brief decant if opening young, especially to let the aromatics widen and the structure soften.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected modern négociants, celebrated for his artisanal, low-intervention approach and his ability to craft wines of precision and finesse. His work has earned a strong following among Burgundy lovers seeking purity of fruit, transparent terroir expression, and a style that feels both thoughtful and highly drinkable.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54252097143121,"sku":"FW-6704","price":107.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/gevrey-chambertin_1_1.png?v=1783443142"},{"product_id":"philippe-pacalet-meursault-2018-magnum","title":"Philippe Pacalet Meursault 2018 Magnum","description":"\u003cp\u003ePhilippe Pacalet’s Meursault 2018 in magnum format brings together one of Burgundy’s most admired white-wine villages with one of its most sought-after natural-minded négociants. Made from Chardonnay in the heart of the Côte de Beaune, it offers a distinctive, terroir-driven expression of Meursault with the added benefit of magnum ageing potential. Philippe Pacalet is widely respected for crafting wines that are precise, transparent, and deeply expressive of place.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, Meursault 2018 typically shows a luminous golden hue with youthful brightness. The nose is inviting and layered, often combining ripe orchard fruit, citrus oil, white flowers, hazelnut, and subtle mineral tones, with a restrained touch of spice and lees complexity.\n\nOn the palate, the wine is expected to be textured and supple, balancing ripe Chardonnay richness with freshness and a saline, chalk-tinged backbone. The magnum format should support slow development, allowing the wine to evolve gracefully over time, gaining depth, nuttiness, and more nuanced complexity with age.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from Meursault in Burgundy’s Côte de Beaune, the wine reflects the village’s classic limestone and marl soils, which are prized for producing Chardonnay with both breadth and tension. Philippe Pacalet is known for working with carefully selected vineyards and emphasizing gentle handling in the cellar. His approach typically involves low-intervention vinification, native yeasts, and a restrained use of oak so that the character of the site remains at the forefront.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis wine pairs beautifully with refined dishes such as roast chicken, lobster, turbot, scallops, creamy risotto, and poultry in rich sauces. It also works well with aged Comté, Gruyère, or other nutty alpine cheeses. Serve around 10–12°C, and consider decanting briefly if opened young to allow the aromas to fully open.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected contemporary producers, known for a natural, intuitive approach to winemaking and for highlighting vineyard individuality with remarkable clarity. Based in Beaune, he built his reputation through meticulous parcel selection and a philosophy that favors balance, purity, and texture over heavy extraction or overt oak influence. His wines are highly regarded among Burgundy collectors for their authenticity and finesse.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54252097208657,"sku":"FW-6706","price":402.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/philippe-pacalet-meursault-1487436-s251_1.png?v=1783443143"},{"product_id":"philippe-pacalet-puligny-montrachet-2018-magnum","title":"Philippe Pacalet Puligny-Montrachet 2018 Magnum","description":"\u003cp\u003ePhilippe Pacalet’s Puligny-Montrachet is a refined expression of one of Burgundy’s most celebrated Chardonnay villages, known for its precision, mineral tension, and understated elegance. In magnum format, the 2018 vintage offers added depth and a slower evolution in bottle, making it especially attractive for collectors and lovers of serious white Burgundy. Philippe Pacalet is admired for a natural, transparent style that highlights terroir rather than heavy cellar influence.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, expect a luminous pale gold color with remarkable clarity. The nose is typically layered and subtle, opening with white flowers, citrus zest, pear, ripe stone fruit, and a fine chalky minerality, often with hints of hazelnut and subtle spice as it breathes.\n\nOn the palate, the wine is poised and precise, combining generous Chardonnay fruit with Puligny-Montrachet’s signature tension and saline finish. The texture is supple yet focused, with excellent length and purity. This is a wine that can be enjoyed in its youth for its brightness and energy, but the magnum format also supports graceful aging over many years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eMade from Chardonnay grown in Puligny-Montrachet in the heart of Burgundy, where limestone-rich soils and a cool continental climate contribute to the wine’s distinctive mineral profile and finesse. Philippe Pacalet is known for working with carefully selected fruit and a low-intervention approach, aiming to preserve site expression and natural balance. Harvest is generally carried out by hand, with vinification guided by gentle handling and minimal cellar intervention to maintain freshness and transparency.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis wine pairs beautifully with fine seafood such as lobster, scallops, sole, or turbot, as well as roast chicken, creamy poultry dishes, and mushroom risotto. Serve it chilled, ideally around 10–12°C, to best show its aromatic detail and structure. Decanting is not essential, but a short aeration can help the wine open up if served young.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected natural-leaning négociant-producers, widely recognized for his delicate, terroir-driven style. After building his reputation through biodynamic and low-intervention winemaking, he has become a benchmark for wines that prioritize purity, texture, and expression over overt winemaking. His wines are highly sought after among Burgundy enthusiasts for their consistency and sense of place.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54252097470801,"sku":"FW-6711","price":402.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/t6fk9dntfq2_gejxgtjdq_pb_600x600_1_1_1.png?v=1783443145"},{"product_id":"philippe-pacalet-puligny-montrachet-2020-magnum","title":"Philippe Pacalet Puligny-Montrachet 2020 Magnum","description":"\u003cp\u003ePhilippe Pacalet’s Puligny-Montrachet 2020 in magnum format is a striking example of Chardonnay from one of Burgundy’s most revered villages. Known for a pure, terroir-driven style and minimal intervention, Pacalet crafts wines that highlight finesse, precision, and the distinctive mineral tension of Puligny-Montrachet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eExpect a luminous pale gold color with remarkable clarity. The bouquet is refined and layered, with aromas of white flowers, lemon zest, green apple, crushed stone, and subtle hazelnut, unfolding with air into more complex notes of pear, citrus oil, and wet chalk.\n\nOn the palate, the wine is poised and elegant, combining bright acidity with a silky texture and a deeply mineral core. The finish is long, saline, and focused, with the magnum format lending added freshness and aging potential. While already compelling, it should continue to evolve beautifully over the next 8–15 years, gaining depth and complexity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from Puligny-Montrachet vineyards in the heart of the Côte de Beaune, the wine reflects the cool, limestone-rich soils that give the appellation its signature precision and elegance. Philippe Pacalet is known for working with carefully selected grapes and a hands-off approach in the cellar, emphasizing natural expression over heavy manipulation.\n\nVinification is typically marked by whole-cluster or gentle pressing, native yeasts, minimal intervention, and restrained use of oak, allowing the character of the site and vintage to remain front and center. The 2020 vintage brought ripe fruit and excellent balance, resulting in a wine with both richness and tension.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis wine is a superb match for luxurious yet delicate dishes such as lobster, scallops, roast turbot, or chicken in a creamy sauce. It also pairs well with fine poultry, mushroom risotto, and aged hard cheeses. Serve at 10–12°C; decanting is not essential, but a brief aeration can help open the wine if enjoyed young.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected modern naturalists, admired for his commitment to expressing vineyard identity with transparency and elegance. After formative experience in some of Burgundy’s top domaines, he developed a style centered on minimal intervention and a deep respect for terroir. His wines have earned a strong following among collectors and sommeliers for their purity, energy, and individuality.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54252122734929,"sku":"FW-7115","price":502.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/philippe-pacalet-meursault-1487436-s251_2_1_1_1.png?v=1783443277"},{"product_id":"philippe-pacalet-puligny-montrachet-2018","title":"Philippe Pacalet Puligny-Montrachet 2018","description":"\u003cp\u003ePhilippe Pacalet’s Puligny-Montrachet 2018 is a finely tuned expression of one of Burgundy’s most admired Chardonnay terroirs, shaped by a producer celebrated for his natural, low-intervention approach. From a village that has long set the benchmark for elegant white Burgundy, this wine combines precision, texture, and quiet complexity in a style that feels both modern and deeply rooted in tradition.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eThe wine typically shows a bright, pale golden color with a restrained, crystalline purity in the glass. On the nose, expect layered aromas of citrus zest, white flowers, green apple, pear, and a subtle mineral note, with hints of hazelnut, buttered toast, or wet stone emerging with air.\n\nOn the palate, it is usually fresh and focused, with a fine line of acidity carrying flavors of lemon, orchard fruit, and chalky minerality. The finish tends to be long, saline, and elegant, with enough concentration to suggest several years of graceful development in bottle. While approachable in youth, it should gain additional complexity over the next 5 to 10 years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from Puligny-Montrachet in the heart of Burgundy, the wine reflects limestone-rich soils and a cool climate that favor finesse, tension, and aromatic detail. Philippe Pacalet is known for working with organically farmed grapes from trusted growers, using selective harvesting and minimal intervention in the cellar.\n\nVinification is carried out with a strong natural philosophy, emphasizing spontaneous fermentation, restrained manipulation, and careful élevage in oak to preserve site expression rather than overt wood influence.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis Puligny-Montrachet is a natural match for refined dishes such as butter-poached lobster, roasted turbot, seared scallops, poultry in cream sauce, or fine mushroom risotto. It also pairs beautifully with aged Comté or other nutty alpine cheeses. Serve chilled, ideally around 10–12°C, and decanting is generally unnecessary, though a short airing can help the wine open up in its youth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected natural-minded winemakers, known for building a strong reputation through purity, transparency, and respect for terroir. Coming from a winemaking family, he developed his own distinctive style by favoring low-intervention techniques and working closely with high-quality vineyard sites across the region.\n\nHis wines are widely sought after for their clarity and individuality, and he has become a significant figure in contemporary Burgundy for showing how nuanced, site-driven wines can be made with minimal manipulation.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255009792337,"sku":"FW-6710","price":168.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/t6fk9dntfq2_gejxgtjdq_pb_600x600_11a9a82f-18e3-48c0-b182-d3da502e573d.png?v=1783455570"},{"product_id":"philippe-pacalet-gevrey-chambertin-2014","title":"Philippe Pacalet Gevrey-Chambertin 2014","description":"\u003cp\u003ePhilippe Pacalet’s Gevrey-Chambertin 2014 is a beautifully expressive Burgundy that captures the elegance and energy of Pinot Noir in one of the appellation’s most respected villages. Taken directly from tank, it shows the kind of purity and precision for which Pacalet is known, with a style that feels both refined and immediately appealing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, this Gevrey-Chambertin typically shows a bright, transparent ruby color, hinting at its freshness and finesse. The bouquet is lifted and precise, with crisp wild strawberry and red cherry at the forefront, followed by subtle notes of blackberry, raspberry, and a faint earthy edge.\n\nOn the palate, the wine is nicely structured and pleasantly crunchy, with good volume and a gentle grip that gives shape without heaviness. The finish rounds out with supple red and dark berry fruit, making this a Gevrey-Chambertin that drinks beautifully now but should also hold well over the next several years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from Gevrey-Chambertin in the Côte de Nuits, the wine reflects the limestone- and clay-driven terroir that gives the appellation its signature structure and depth. Philippe Pacalet is known for working with grapes from carefully selected growers and for favoring minimal intervention in the cellar, allowing vineyard character to remain at the center of the wine.\n\nThe fruit is typically handled with a light touch, with an emphasis on preserving freshness, texture, and aromatic clarity. The result is a Pinot Noir that feels transparent to place, with vinification aimed at showing purity rather than overt extraction or oak influence.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis wine pairs naturally with roast poultry, duck breast, mushroom dishes, game birds, and braised veal. It also works well with earthy vegetarian dishes such as lentils, root vegetables, or truffle risotto. Serve slightly cool, around 15–17°C, and decanting for about 30–60 minutes is recommended if drinking it young.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected modern natural-leaning producers, known for an unforced, terroir-driven style that has earned a loyal following among Burgundy lovers. His approach, shaped by a deep respect for vineyard expression and minimal intervention, has helped establish him as a significant name in the region. Pacalet’s wines are often praised for their purity, finesse, and clarity, making them highly sought after by collectors and enthusiasts alike.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255009923409,"sku":"FW-6702","price":134.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/cld_645dc45c9e17d_6702_1_gkesp6.png?v=1783455573"},{"product_id":"philippe-pacalet-chambolle-musigny-premier-cru-2016-magnum","title":"Philippe Pacalet Chambolle-Musigny Premier Cru 2016 Magnum","description":"\u003cp\u003ePhilippe Pacalet’s Chambolle-Musigny Premier Cru 2016 Magnum is a beautifully nuanced expression of Pinot Noir from one of Burgundy’s most admired village appellations. Sourced from a Premier Cru site in Chambolle-Musigny and bottled in magnum for slower, more graceful development, it captures the elegance, purity, and finesse that make this corner of Burgundy so sought after.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eExpect a luminous ruby color with the kind of translucence that signals delicacy rather than weight. The nose is typically refined and layered, offering red cherry, wild strawberry, rose petal, violets, and subtle spice, with earthy and mineral nuances in the background.\n\nOn the palate, the wine is poised and silky, with fine tannins, vibrant acidity, and a long, graceful finish. Chambolle-Musigny Premier Cru tends to combine perfume and texture in a very Burgundian way, and this 2016 vintage should have the concentration to age beautifully for years, gaining complexity and savory depth over time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eChambolle-Musigny lies in the Côte de Nuits, where limestone-rich soils and a cool continental climate help Pinot Noir achieve exceptional aromatic precision and freshness. In a magnum format, the wine evolves more slowly, preserving its energy and detail while allowing the structure to unfold gradually.\n\nPhilippe Pacalet is known for a thoughtful, minimalist approach to winemaking, often favoring gentle extraction and natural fermentation to emphasize vineyard character rather than overt winemaking influence. The result is a wine shaped by terroir, with an emphasis on purity, finesse, and transparency.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is a versatile and elegant Burgundy that pairs especially well with duck breast, roast quail, poussin, veal, mushroom dishes, or tuna prepared simply with herbs. It also works beautifully with earthy dishes such as truffle risotto or lentils with game birds. Serve at 16–18°C, and consider decanting for 30–60 minutes if opened young to help the aromatics fully раскрыться.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected modern négociant-vignerons, admired for crafting wines that highlight site expression and natural balance. Based in Burgundy, he has earned a strong reputation among collectors and sommeliers for his meticulous, low-intervention approach and the clarity of his wines. His bottlings are widely appreciated for combining authenticity, elegance, and a distinctly terroir-driven style.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255009988945,"sku":"FW-6700","price":535.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/pacalet_chambollemusigny_1ercru_2012-kopier_1.png?v=1783455576"},{"product_id":"philippe-pacalet-nuits-saint-georges-2017","title":"Philippe Pacalet Nuits-Saint-Georges 2017","description":"\u003cp\u003ePhilippe Pacalet’s Nuits-Saint-Georges 2017 is a beautifully expressive Pinot Noir from one of Burgundy’s most respected natural-minded producers. It captures the darker, more structured side of Nuits-Saint-Georges while retaining Pacalet’s hallmark purity, finesse, and energy. Sourced from the heart of Bourgogne, this is a wine that speaks clearly of its village and vintage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eExpect a deep, youthful ruby colour in the glass. The nose is elegant and layered, offering ripe red cherry, wild strawberry, black tea, violets, and a subtle earthy spice, with a touch of oak in the background if present.\n\nOn the palate, the wine is precise and finely textured, with vibrant acidity, silky tannins, and a core of red and dark berry fruit. Nuits-Saint-Georges typically brings more muscle and savouriness than many other village wines in Burgundy, and in Pacalet’s hands that structure is polished rather than heavy. The 2017 vintage should already be approachable, but it also has the balance to develop gracefully over several years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet works with fruit from carefully selected Burgundy vineyards, often favouring healthy, sustainably farmed parcels that can express site character with minimal intervention. In Nuits-Saint-Georges, the clay-limestone soils and cooler village climate give Pinot Noir its characteristic depth, firmness, and earthy complexity. Vinification is typically low-intervention, with native yeasts, gentle extraction, and a restrained use of new oak to preserve freshness and terroir expression.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis wine pairs wonderfully with roast duck, mushroom risotto, seared tuna, game birds, or beef fillet with a red wine reduction. Serve at around 16–18°C for the best balance of aroma and structure. Decanting for 30–60 minutes is recommended if opened young, especially to let the wine open fully and soften its tannins.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is widely regarded as one of Burgundy’s leading natural winemakers, known for producing wines of purity, precision, and terroir transparency. After building his reputation through a deep understanding of organic viticulture and minimal-intervention winemaking, he became especially admired for his nuanced expressions of Burgundy’s finest appellations. His wines are sought after for their elegance, authenticity, and consistent critical acclaim.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255015330129,"sku":"FW-6707","price":101.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/a8ujfi3vrvshf_swf1trzg_pb_x960_f2ae7f6c-b9f0-453b-a0cc-162f5fd73f1e.png?v=1783455670"},{"product_id":"philippe-pacalet-chambolle-musigny-1er-cru-2018","title":"Philippe Pacalet Chambolle Musigny 1er Cru 2018","description":"\u003cp\u003ePhilippe Pacalet’s Chambolle-Musigny 1er Cru 2018 is a striking expression of Côte de Nuits Pinot Noir, combining finesse, depth, and a lifted aromatic profile that Burgundy lovers prize. Coming from one of the most revered villages in Burgundy, it offers the hallmark silkiness of Chambolle-Musigny with Pacalet’s famously restrained, pure style. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, this wine typically shows a brilliant ruby color with a graceful, translucent edge. The nose is refined and highly perfumed, with red cherry, wild strawberry, rose petal, subtle spice, and earthy undertones, unfolding with time in the glass.\n\nThe palate is elegant and precise, with fine tannins, bright acidity, and a layered core of red berries, mineral nuance, and gentle savory complexity. The finish is long and poised, suggesting excellent development potential over the coming years, with the 2018 vintage capable of rewarding patience in bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from premier cru sites in Chambolle-Musigny, the wine reflects classic Burgundy terroir: limestone-rich soils, excellent drainage, and a climate that favors aromatic intensity and delicacy. Philippe Pacalet is known for careful, minimal-intervention winemaking, often using whole clusters and native fermentations to preserve freshness and site expression, followed by élevage in oak that supports rather than masks the wine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is an ideal match for roast duck, pigeon, veal, mushroom dishes, and refined poultry preparations, as well as soft cheeses with earthy character. Serve at around 16–18°C, and consider opening the bottle in advance or decanting briefly if needed to let the aromatics fully emerge.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected modern négociant-vinificateurs, known for producing terroir-driven wines with remarkable transparency and elegance. With experience rooted in a renowned Burgundian winemaking family, he has earned a strong reputation for his natural, hands-off approach and for crafting wines that are highly sought after by collectors and Burgundy enthusiasts alike.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255015428433,"sku":"FW-6701","price":241.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/pacalet_chambollemusigny_1ercru_2012-kopier.png?v=1783455672"},{"product_id":"philippe-pacalet-ruchottes-chambertin-grand-cru-2013","title":"Philippe Pacalet Ruchottes-Chambertin Grand Cru 2013","description":"\u003cp\u003ePhilippe Pacalet’s Ruchottes-Chambertin Grand Cru 2013 is a beautifully poised expression of one of Burgundy’s most refined Grand Cru sites, showing the purity and precision that have made Pacalet a name to watch among Pinot Noir lovers. Sourced from a revered corner of Gevrey-Chambertin, it captures the elegance of old-school Burgundy while offering a thoughtful alternative to the region’s most coveted—and often hardest to find—Grand Crus.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, this wine promises a bright, graceful profile rather than sheer power, with a perfume of wild strawberry, Seville orange, limestone, and rose petals. The aromas are lifted and precise, giving the wine an expressive, almost crystalline character.\n\nOn the palate, it opens with ripe, candied red fruit before settling into fine tannins, vivid minerality, and a long, refined finish. The texture is elegant and focused, with enough structure to age well; while already charming in its youth, it should reward cellaring over the next 10–15 years and beyond in a good cellar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eRuchottes-Chambertin is one of the most mineral-driven Grand Cru climats in Gevrey-Chambertin, where limestone-rich soils help shape wines of finesse, tension, and aromatic lift. Philippe Pacalet is known for a sensitive, low-intervention approach that aims to preserve site character and varietal purity, allowing the nuances of the terroir to come through clearly in the finished wine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is a superb match for refined dishes such as roast duck, quail, pigeon, mushroom risotto, truffle pasta, or gently prepared game birds. Serve at 15–17°C, and consider decanting for 30–60 minutes if drinking young to allow the aromatics and structure to open fully.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected micro-négociants, admired for his deeply terroir-focused, natural-leaning style and his ability to craft wines of impressive finesse and transparency. Coming from a family with strong roots in the region, he has built a reputation for expressive, site-driven Pinot Noir and Chardonnay that appeals to collectors seeking purity, energy, and a modern interpretation of classic Burgundy.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255023358289,"sku":"FW-3004","price":468.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/1_2_3963.png?v=1783455787"},{"product_id":"philippe-pacalet-gevrey-chambertin-premier-cru-lavaux-saint-jacques-2013","title":"Philippe Pacalet Gevrey-Chambertin Premier Cru Lavaux Saint Jacques 2013","description":"\u003cp\u003ePhilippe Pacalet’s Gevrey-Chambertin Premier Cru Lavaux Saint Jacques 2013 is a serious, terroir-driven Pinot Noir from one of the Côte de Nuits’ most respected Premier Cru sites. Known for its restrained power, earthy complexity and finely etched structure, it reflects both the character of Gevrey-Chambertin and Pacalet’s thoughtful, minimal-intervention approach.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, this 2013 vintage shows a classic Burgundy profile with a deep ruby hue and subtle transparency. The nose is notably earthy and rustic, with undergrowth, forest floor and savory dark fruit notes unfolding with air.\n\nOn the palate, it is medium-bodied and precise, combining gentle grip with firm structure and a distinctly masculine, mineral-driven feel. The finish leans a little austere in youth, suggesting a wine that will benefit from time in bottle to gain more flesh, harmony and depth. It should reward cellaring well over the coming years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eGevrey-Chambertin’s Premier Cru Lavaux Saint Jacques lies on one of the appellation’s most admired slopes, where limestone-rich soils and an expressive Côte de Nuits climate help Pinot Noir develop fragrance, tension and structure. Philippe Pacalet is known for working with carefully selected fruit and gentle vinification, allowing the vineyard character to speak clearly. The 2013 vintage, marked by a cooler growing season in Burgundy, contributed to the wine’s firm line and savory, focused style.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is an excellent match for dishes that can stand up to its structure and earthy depth, such as roast duck, game birds, beef tenderloin, mushroom risotto or braised lamb. Serve at around 16–18°C, and decant for 30–60 minutes if opening young to help the aromas open and soften the wine’s more reserved edges.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most admired modern artisans, widely recognized for his expressive, terroir-focused wines made with a natural, low-intervention philosophy. Based in the region, he has earned a strong reputation among collectors and sommeliers for crafting pure, site-transparent Pinot Noirs that highlight the nuance of each climat. His wines are frequently sought after for their authenticity and their ability to capture the essence of Burgundy with precision and finesse.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255035580753,"sku":"FW-3002","price":201.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/pacalet_gevreychambertin_1ercru_2012-kopier.png?v=1783455954"},{"product_id":"philippe-pacalet-gevrey-chambertin-premier-cru-lavaux-saint-jacques-2012","title":"Philippe Pacalet Gevrey-Chambertin Premier Cru Lavaux Saint Jacques 2012","description":"\u003cp\u003ePhilippe Pacalet’s Gevrey-Chambertin Premier Cru Lavaux Saint Jacques 2012 is a beautifully composed Pinot Noir from one of Burgundy’s most admired climats. Known for its balance of power and finesse, this wine captures the depth and aromatic complexity that make Gevrey-Chambertin so compelling.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eThe wine shows the classic depth of Gevrey-Chambertin, with a dark, luminous colour in the glass. On the nose, it opens with an expressive bouquet of ripe dark cherry, liquorice, and subtle spice, giving it an alluring, slightly extravagant profile.\n\nThe palate is medium-bodied and refined, with fine tannins, impressive symmetry, and a poised, rounded texture. The finish is elegant and persistent, suggesting excellent drinking now with the capacity to continue developing gracefully over the coming years.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from the Premier Cru Lavaux Saint Jacques vineyard in Gevrey-Chambertin, the wine reflects the depth and structure associated with this celebrated Burgundy site. The limestone-rich soils and privileged exposure help produce Pinot Noir with both aromatic intensity and mineral precision. Philippe Pacalet is known for a restrained, terroir-focused approach, allowing the character of the vineyard and vintage to come through with minimal intervention.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis wine pairs beautifully with game birds, roast duck, mushroom dishes, braised lamb, and richly flavoured mushroom risotto. Serve at 16–18°C to best reveal its aromatic detail and structure. Decanting for about 1–2 hours is recommended, especially if opened young, to let the wine fully open in the glass.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is a highly respected Burgundy négociant-vinificateur known for making expressive, terroir-driven wines with a natural, hands-off style. Closely associated with the movement toward low-intervention winemaking, he has earned a strong reputation for purity, elegance, and precision across a range of top Burgundy appellations.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255041773905,"sku":"FW-2052","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/pacalet-gevreychambertin-lavaux-ii.png?v=1783456063"},{"product_id":"philippe-pacalet-corton-bressandes-grand-cru-2018","title":"Philippe Pacalet Corton Bressandes Grand Cru 2018","description":"\u003cp\u003ePhilippe Pacalet Corton-Bressandes Grand Cru 2018 is a powerful yet finely etched expression of one of Burgundy’s most esteemed red Grand Cru vineyards. Crafted by one of the region’s most respected natural-leaning winemakers, this Pinot Noir marries depth and structure with remarkable purity and lift. From an excellent, ripe vintage, it offers both immediate pleasure and serious aging potential for collectors.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, the 2018 Corton-Bressandes shows a deep, vibrant ruby color with garnet highlights at the rim, signaling both concentration and youth. The nose is intense and layered: wild red and black cherries, raspberry compote and ripe strawberry fold into notes of rose petal, violets, damp earth and crushed stones, with subtle hints of sweet spice, tea leaf and a faint savory, gamey edge that unfolds with air.\n\nOn the palate, the wine is full-bodied for Pinot Noir yet beautifully balanced, with a core of juicy red and dark berry fruit framed by firm, chalky tannins and a fresh, saline acidity. Flavors of cherry, plum and cranberry intermingle with forest floor, dried herbs, orange zest and delicate oak nuances (if any, very discreet), giving a long, persistent and finely sculpted finish. The structure and concentration of the 2018 vintage suggest excellent aging potential: this wine can be enjoyed now with proper aeration, but will really blossom over the next 8–20 years, gaining complexity, tertiary notes and greater silkiness over time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eCorton-Bressandes is one of the prime climats on the Corton hill in the Côte de Beaune, known for its limestone-rich marl soils with clay and iron, which give Pinot Noir both power and minerality. Philippe Pacalet works with old vines farmed organically or sustainably by trusted growers, focusing on low yields to enhance concentration and terroir expression. Harvest is done by hand, with strict sorting in the vineyard and at the winery to keep only perfectly healthy, ripe berries. Pacalet is renowned for his whole-cluster fermentations, using indigenous yeasts and minimal intervention; extraction is gentle, favoring infusion over heavy punching down to preserve finesse in the tannins. The wine is then aged in Burgundy barrels (often with a modest proportion of new oak) on its lees, with very limited use of sulfur and no fining or filtration when possible, resulting in a vivid, textural Grand Cru that speaks clearly of its origin.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis Corton-Bressandes Grand Cru pairs beautifully with refined, flavorful dishes: roast duck or pigeon, coq au vin, veal chops with morel mushrooms, beef tenderloin, or game birds with a red wine reduction. It also works wonderfully with earthy recipes such as mushroom risotto, truffle-infused dishes, and aged hard cheeses like Comté or aged Gouda. Serve at 15–17°C (59–63°F) to highlight the wine’s aromatics and structure. Decanting for 1–2 hours in its youth is highly recommended to open the bouquet and soften the tannins; older bottles should be decanted gently and briefly, mainly to remove sediment.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most acclaimed micro-négociants and a leading figure in the region’s natural-leaning wine movement. After serving as the winemaker for the legendary Domaine Prieuré-Roch, he founded his own label in the early 2000s, sourcing fruit from top-tier, conscientiously farmed vineyards across the Côte d’Or and beyond. Pacalet’s philosophy centers on expressing terroir with as little interference as possible: indigenous yeasts, whole-cluster vinifications, minimal sulfur and a light hand in the cellar. His wines, especially from Grand Cru sites like Corton-Bressandes, are prized for their purity, energy and transparency, and have earned a devoted following among Burgundy enthusiasts and sommeliers worldwide.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255211118929,"sku":"XW-28394","price":377.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/philippe-pacalet-corton-bressandes-grand-cru-2018_28394_1.jpg?v=1783457412"},{"product_id":"philippe-pacalet-chambolle-musigny-1er-cru-les-sentiers-2023","title":"Philippe Pacalet Chambolle Musigny 1er Cru Les Sentiers 2023","description":"\u003cp\u003ePhilippe Pacalet Chambolle-Musigny 1er Cru Les Sentiers 2023 is a finely etched, terroir-driven Burgundy from one of the Côte de Nuits’ most seductive villages. Sourced from the revered premier cru Les Sentiers, this cuvée marries Chambolle’s floral elegance with Pacalet’s signature touch of energy and finesse. It’s a sought-after bottling for Burgundy lovers who prize purity, texture, and a clear expression of place.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, the 2023 Les Sentiers shows a translucent, shimmering ruby with a youthful violet rim. The nose is immediately captivating, offering lifted aromas of wild strawberries, red cherries, rose petals, peony, and orange zest, layered with subtle hints of graphite, white pepper, and a whisper of forest floor.\n\nOn the palate, this is classic, filigreed Chambolle: silky and precise rather than powerful, with fine, chalk-dusted tannins and a vibrant line of acidity that keeps the wine effortlessly in motion. Flavors of crunchy red berries, pomegranate, and blood orange are joined by delicate herbal tones, fresh earth, and a saline, mineral finish that lingers with impressive length. While approachable in its youthful, aromatic charm, the structure and tension suggest very good aging potential; it should develop beautifully over 8–15 years, gaining complexity and textural depth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eLes Sentiers lies just below the famed Grand Cru Bonnes-Mares on the northern side of Chambolle-Musigny, where thin, limestone-rich soils over cracked rock give wines of lifted perfume and refined structure. Philippe Pacalet, known for his minimalist, terroir-focused approach, works with organically farmed vines and low yields, harvesting by hand to ensure only pristine, fully ripe Pinot Noir clusters are brought to the cellar. True to his philosophy, fermentation is carried out with whole clusters and indigenous yeasts, with a gentle, infusion-style extraction rather than aggressive punching down. The wine is then matured in carefully selected French oak barrels—typically with a modest proportion of new wood—to add subtle texture without masking the vineyard character, and is bottled without fining or heavy filtration to preserve maximum purity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis Chambolle-Musigny 1er Cru is wonderfully versatile at the table, shining alongside refined dishes rather than overpowering them. Think roast guinea fowl, duck breast with cherries, veal tenderloin, mushroom risotto, or dishes featuring truffle and root vegetables; it also pairs beautifully with semi-soft cheeses like Comté or Tomme de Savoie. Serve at 15–16°C (just below room temperature for most homes) to highlight its aromatic complexity and silky texture. A gentle decant of 30–45 minutes in its youth helps the wine open up, though it can also be enjoyed slowly evolving in the glass over an evening.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected micro-négociants, renowned for crafting wines that are both intensely characterful and remarkably transparent to terroir. Having served as the winemaker at Domaine Prieuré-Roch before establishing his own label in 2001, Pacalet combines deep regional know-how with a steadfast commitment to low-intervention winemaking. Working with carefully chosen vineyard sites across the Côte d’Or, he forges close relationships with growers who share his focus on sustainable, chemical-free viticulture. His wines—especially from top villages like Chambolle-Musigny—are prized for their aromatic lift, digestibility, and capacity to age gracefully, and they have become benchmarks for lovers of finely wrought, naturally framed Burgundy.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255211184465,"sku":"XW-54795","price":404.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/philippe-pacalet-chambolle-musigny-1er-cru-les-sentiers-2023_54795_1_f35248ec-7d51-4962-8859-5cc10168b4a3.webp?v=1783457413"},{"product_id":"philippe-pacalet-corton-bressandes-grand-cru-2020","title":"Philippe Pacalet Corton Bressandes Grand Cru 2020","description":"\u003cp\u003ePhilippe Pacalet Corton-Bressandes Grand Cru 2020 is a striking expression of one of the most prestigious terroirs on the Hill of Corton, crafted by one of Burgundy’s most distinctive winemakers. This is Grand Cru Pinot Noir with real personality: vibrant, sensual and finely structured, yet profoundly rooted in place. Pacalet’s minimal-intervention philosophy lets the old vines and limestone-clay soils speak clearly, resulting in a wine that is both refined and powerfully evocative of great Côte de Beaune.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, the 2020 Corton-Bressandes shows a deep, luminous ruby hue with garnet highlights that hint at concentration and future complexity. The nose is immediately expressive and detailed: wild red and black cherries, raspberry coulis and crushed strawberries layered with violets, peony, rose petal, and a distinctive mineral note reminiscent of wet stone and iron. Subtler nuances of sweet spice, fine tea leaves, forest floor and a touch of cocoa emerge with air, giving a sense of depth and movement.\n\nOn the palate, this wine is both powerful and finely etched. The attack is pure and energetic, with juicy red and dark berry fruit wrapped around a firm but silken tannic frame. The hallmark Corton grip is present, yet refined by Pacalet’s gentle extraction, offering a savoury core with notes of cherry pit, blood orange, fresh herbs and a saline, mouthwatering minerality. The acidity is bright and perfectly integrated, carrying the flavours through a long, resonant finish. Still youthful, this 2020 has serious aging potential; it will drink beautifully from around 2025 but should continue to evolve and gain tertiary complexity over 12–20 years in a good cellar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eCorton-Bressandes is one of the most esteemed climats on the famed Hill of Corton in the Côte de Beaune, with southeast-facing slopes and a mix of limestone and marl-rich clay that gives both structure and aromatic finesse to Pinot Noir. Philippe Pacalet works with old vines farmed organically and according to natural principles, focusing on low yields and careful vineyard work to ensure perfectly ripe, healthy fruit. Harvesting is done by hand, with rigorous sorting in the vineyard and at the winery. In the cellar, Pacalet favours whole-cluster fermentation with indigenous yeasts, minimal punch-downs and pump-overs to avoid over-extraction, and maturation in mostly used Burgundy barrels to preserve purity rather than impose heavy oak. Sulphur use is kept very low, and interventions are minimal, resulting in a wine that transparently reflects the Corton-Bressandes terroir and the concentration of the 2020 vintage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis Corton-Bressandes Grand Cru is a superb partner for refined yet flavourful dishes: think roast duck with cherries, pigeon or other game birds, beef Wellington, veal sweetbreads, or lamb saddle with herbs. It also shines alongside earthy cuisine such as mushroom risotto, truffle dishes, roasted root vegetables, and mature hard cheeses like Comté or aged Gouda. Serve at 15–16°C to highlight its aromatic detail and freshness. In its youth, decanting for 1–2 hours is recommended to help the wine open and soften the tannins; as it gains bottle age, a shorter, gentle decant to remove sediment is sufficient.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected and individualistic micro-négociants, renowned for his natural, terroir-driven style. Having previously worked with Domaine Prieuré-Roch and deeply influenced by traditional Burgundian methods, he established his own label in the early 2000s in Beaune. Rather than owning large vineyards, Pacalet partners with growers who share his commitment to organic practices, allowing him to craft small lots from some of the region’s most coveted crus, from Gevrey-Chambertin to Corton and beyond. His wines have become benchmarks in the world of low-intervention Burgundy: prized for their purity, energy and capacity to express each site with clarity. Over the years, Philippe Pacalet has earned a cult following among sommeliers and collectors, cementing his status as a key figure in the modern Burgundian renaissance of artisanal, terroir-focused winemaking.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255211250001,"sku":"XW-40369","price":416.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/philippe-pacalet-corton-bressandes-grand-cru-2020_40369_1.jpg?v=1783457415"},{"product_id":"philippe-pacalet-echezeaux-grand-cru-2023","title":"Philippe Pacalet Echezeaux Grand Cru 2023","description":"\u003cp\u003ePhilippe Pacalet Echezeaux Grand Cru 2023 is a finely tuned expression of one of Burgundy’s most coveted terroirs, crafted by one of the region’s most respected natural winemakers. This is a Grand Cru that privileges finesse over sheer power, highlighting perfume, texture and an almost weightless intensity. For collectors and Burgundy lovers, it offers a rare chance to experience Echezeaux through the lens of Pacalet’s signature, vineyard-focused style.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, the 2023 Echezeaux shows a luminous, deep ruby color with youthful purple highlights, signalling both concentration and vibrancy. The nose is detailed and expressive, offering layers of wild red berries, black cherry and pomegranate alongside rose petal, peony, subtle forest floor, fine spice and a faint, savory herbal note that comes from whole-cluster fermentations.\n\nOn the palate, the wine is silky yet structured, with a precise, mineral-driven core. Juicy red and dark berry fruit is wrapped in ultra-fine tannins, with hints of blood orange, sweet baking spice and a gentle saline edge that extends the finish. The 2023 vintage’s freshness keeps everything lifted and energetic, suggesting very good aging potential. While already seductive in youth, this Echezeaux should evolve beautifully over 10–20 years, gaining more complexity, tertiary notes and a deeper sense of umami with time in bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from the prized Grand Cru vineyards of Echezeaux in the Côte de Nuits, this wine reflects a terroir of shallow, stony clay-limestone soils that naturally limit yields and enhance aromatic complexity. Pacalet, known for his minimal-intervention philosophy, typically harvests by hand at optimal ripeness, with strict selection in the vineyard and at the winery to ensure only perfectly healthy Pinot Noir grapes make the cut. Whole-cluster fermentation with indigenous yeasts and gentle extraction preserve the purity of fruit and the expression of site, while aging in carefully selected French oak barrels (with a restrained new oak percentage) allows the wine to develop texture and nuance without overpowering the delicate aromatics. Sulfur use is kept extremely low, in line with his natural approach, to maintain vibrancy and a vivid sense of place.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis Echezeaux Grand Cru deserves thoughtful pairings that match its refinement rather than overpower it. Consider dishes like roast duck with cherries, pigeon or quail, veal tenderloin, truffle-inflected poultry, porcini risotto, or simply prepared lamb with herbs. On the lighter side, refined charcuterie and aged, but not overly strong, cheeses such as Comté or Tomme also work beautifully. Serve at 15–16°C (59–61°F) for optimal aromatic expression. Decanting for 45–60 minutes in its youth will help the wine open up and soften the tannins; for older bottles, a gentle, shorter decant is recommended to preserve delicate tertiary notes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most admired micro-négociants, renowned for his commitment to natural, terroir-driven wines. Formerly the régisseur at Domaine Prieuré-Roch and the nephew of natural wine pioneer Marcel Lapierre, Pacalet founded his own label in the early 2000s, quickly gaining a following for his expressive, unsulfured Burgundies. Working with top sites across the Côte d’Or, he focuses on meticulous vineyard partnerships, low yields, and minimal intervention in the cellar, seeking to capture each climat’s personality with clarity and elegance. His Echezeaux Grand Cru bottling stands as one of the flagships of his range, illustrating why Pacalet is considered a key figure in contemporary Burgundy and a benchmark name for lovers of refined, naturally made Pinot Noir.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255211315537,"sku":"XW-54797","price":780.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/philippe-pacalet-echezeaux-grand-cru-2023_54797_1_31a6bcbd-dcb6-4a95-a343-88d0e8053806.webp?v=1783457417"},{"product_id":"philippe-pacalet-nuits-saint-georges-2018","title":"Philippe Pacalet Nuits-Saint-Georges 2018","description":"\u003cp\u003ePhilippe Pacalet Nuits-Saint-Georges 2018 is a highly expressive Pinot Noir that reflects both the depth of Nuits-Saint-Georges and Pacalet’s unmistakably hands-off style. Made from mature vines and crafted with a strong focus on purity and terroir, it offers a vivid, uncompromising snapshot of one of Burgundy’s most characterful villages.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, it shows a bright, translucent ruby hue typical of finely made Burgundy. The nose is layered and energetic, with aromas of red and dark berries, cracked pepper, herbs, and a subtle floral lift.\n\nOn the palate, the wine is fresh, precise, and juicy, balancing ripe fruit with a distinct mineral edge. The tannins are mature and fine-grained, and the finish is long and elegant. While already enjoyable with air, it has the structure and acidity to age gracefully for 8 to 12 years, gaining further complexity over time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eThe wine comes from parcels in Nuits-Saint-Georges planted with vines averaging around 45 years of age. The vineyards are farmed according to organic principles, and the grapes are harvested by hand to preserve freshness and aromatic detail.\n\nVinification follows Philippe Pacalet’s minimal-intervention approach: whole clusters are used, fermentation occurs spontaneously without added sulfur, and the wine is aged for about 16 to 18 months in used French oak barrels. No fining or filtration is carried out, resulting in a wine that remains highly authentic and transparently expressive of its terroir.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis Nuits-Saint-Georges is an excellent partner for lamb, game, roasted poultry, and earthy mushroom dishes, as well as aged cheeses. Serve it at around 16–18°C, and consider decanting for about 30 minutes to an hour if opening it young, especially if you want to soften the structure and bring out more aromatic nuance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most respected natural-minded producers, known for his meticulous, low-intervention approach and his deep sensitivity to terroir. After working with and being closely associated with some of the region’s most influential names, he built a reputation for crafting Pinot Noir that is both pure and highly individual. His wines are widely admired for their energy, transparency, and precision.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54255256961361,"sku":"FW-6708","price":101.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/a8ujfi3vrvshf_swf1trzg_pb_x960_1.png?v=1783457912"},{"product_id":"philippe-pacalet-monthelie-1er-cru-clos-gauthey-2020","title":"Philippe Pacalet, Monthélie 1er Cru Clos Gauthey 2020","description":"\u003cp\u003ePhilippe Pacalet Monthélie 1er Cru Clos Gauthey 2020 is a refined white Burgundy that showcases Chardonnay in a vibrant, terroir-focused style. Crafted by one of Burgundy’s most respected négociant-vignerons, it offers the depth and character of a premier cru at a remarkably elegant, drinkable profile. This single-vineyard bottling from Clos Gauthey highlights Pacalet’s hallmark: pure fruit, minimal intervention, and a crystal-clear expression of place.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, the 2020 Clos Gauthey shows a pale to medium lemon hue with youthful brightness and a touch of green reflection. The nose is expressive yet precise, opening with fresh lemon zest, crisp green apple, and white peach, layered with notes of crushed chalk, lightly toasted hazelnut, and a hint of white flowers and beurre noisette.\n\nOn the palate, this Monthélie 1er Cru is tense and energetic, with a vivid thread of acidity carrying citrus, orchard fruit, and subtle stone-fruit richness. The mid-palate shows good volume and a fine, saline minerality, complemented by discreet oak influence and a touch of creamy texture. The finish is long, linear, and mouthwatering, with lingering notes of citrus peel and wet stone. While already approachable, the structure and acidity suggest a solid aging potential of 6–10 years from vintage, during which it will gain additional complexity, nuttiness, and depth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eClos Gauthey is a premier cru site in Monthélie, lying between Meursault and Volnay and sharing their mix of limestone-rich soils with clay and small stones that naturally favor refined, mineral-driven Chardonnay. Philippe Pacalet works with organically farmed, old-vine parcels, harvested by hand at optimal ripeness to preserve freshness and balance. In the cellar, he follows a low-intervention philosophy: whole berries are gently pressed, native yeasts conduct fermentation, and the wine is aged in mostly used French oak barrels to avoid overt wood influence. Minimal fining and filtration, along with a restrained use of sulfur, allow the Clos Gauthey terroir to shine through with clarity and precision.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis Monthélie 1er Cru Chardonnay pairs beautifully with refined seafood and elegant poultry dishes. Think seared scallops, turbot with beurre blanc, lobster, roast chicken with morels, or creamy mushroom pastas, as well as semi-soft cheeses like Comté or aged Gruyère. Serve at 10–12°C (50–54°F) to highlight its freshness and mineral edge while allowing the aromatics to open. A brief decant of 20–30 minutes, especially in its youth, can help the wine unfurl its more complex notes of nuts, spice, and flint.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s most admired artisan producers, known for his time as régisseur at Domaine Prieuré Roch and for championing a natural, terroir-driven style of winemaking. Working as a micro-négociant, he carefully selects old-vine parcels from top sites across the Côte d’Or, farming organically and vinifying with minimal intervention to foreground purity and place. Pacalet’s wines are highly sought after by Burgundy enthusiasts for their energy, finesse, and transparency, and he has played a key role in elevating the reputation of less-heralded appellations like Monthélie by showing just how nuanced and ageworthy they can be in the right hands.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54256175481169,"sku":"EW-10195","price":152.31,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Untitled-272.jpg?v=1783462971"},{"product_id":"philippe-pacalet-ladoix-1er-cru-les-joyeuses-2018","title":"Philippe Pacalet, Ladoix 1er Cru Les Joyeuses 2018","description":"\u003cp\u003ePhilippe Pacalet’s Ladoix 1er Cru Les Joyeuses 2018 is a characterful Burgundy that bridges elegance and rustic charm, sourced from a lesser-known but increasingly sought‑after corner of the Côte de Beaune. Crafted from old-vine Pinot Noir and made with Pacalet’s signature low‑intervention touch, it offers a vivid expression of place with striking purity of fruit and fine, chalky structure. As a premier cru from a climat with rising reputation, this cuvée neatly captures the energy and generosity of the 2018 vintage in Burgundy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, the wine shows a bright, transparent ruby hue with garnet reflections toward the rim, hinting at both concentration and finesse. The nose opens with fresh red cherries, wild strawberries and redcurrants, layered with notes of crushed violets, rose petals and subtle forest floor. With air, more complex nuances emerge: spice box, orange zest, a touch of licorice and a faint, savory herb edge that is very much in Pacalet’s house style.\n\nOn the palate, the wine is medium-bodied yet intense, with silky but present tannins and a lively, mouthwatering acidity that keeps the 2018 fruit richness in perfect check. Flavors of red cherry, raspberry and pomegranate mingle with stony minerality, gentle smokiness and a saline, almost chalk‑dust finish that lingers with precision. The structure suggests that while it is already enjoyable with some aeration, it will continue to gain complexity and tertiary nuances—truffle, undergrowth, dried flowers—over the next 8–12 years, and potentially longer in ideal cellar conditions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eLes Joyeuses is a premier cru vineyard in Ladoix, at the northern gateway of the Côte de Beaune, where the soils are a mix of limestone, clay and marl, producing Pinots that combine Côte de Nuits‑like tension with Beaune’s more generous fruit. Vines here tend to be relatively old and low-yielding, fostering natural concentration and aromatic depth. True to his philosophy, Philippe Pacalet works with organically farmed fruit, harvested manually at optimal ripeness and carefully sorted in the cellar. Whole‑cluster fermentation with native yeasts is central to his approach, enhancing aromatic lift and texture while minimizing extraction. The wine is aged in oak barrels—largely older wood to avoid overt oak flavors—for roughly a year and a half, with minimal sulfur and no fining or filtration, allowing the character of the terroir to shine through with clarity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis Ladoix 1er Cru is a highly versatile food wine that pairs beautifully with dishes that respect its finesse and vibrant acidity. Think roasted poultry (especially duck or guinea fowl), veal chops with morel sauce, grilled or lightly smoked pork, and game birds. Earthy accompaniments—mushroom fricassée, truffle risotto, lentils with herbs, or root vegetable gratins—underline its mineral and savory tones, while semi-soft cheeses like Époisses, Langres or a well-aged Comté make for a classic Burgundy match. Serve at 14–16 °C (57–61 °F); decanting for 30–45 minutes in its youth helps the whole‑cluster aromatics and texture unfurl, whereas older bottles can be simply opened and poured gently to preserve their more delicate bouquet.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is one of Burgundy’s emblematic micro-négociants, widely respected for his intuitive, hands‑off approach to winemaking and his ability to translate vineyard character with remarkable precision. A former régisseur at the legendary Domaine Prieuré‑Roch and nephew of natural wine pioneer Marcel Lapierre, Pacalet established his own label in the early 2000s and quickly became a reference point for expressive, terroir-driven Burgundy. Working with meticulously chosen vineyard partners across the Côte d’Or, he focuses on organic viticulture, whole‑cluster fermentations and minimal intervention in the cellar. His wines—from regional bottlings to grands crus—are prized by sommeliers and collectors for their perfume, energy and ageworthy balance, and his work has helped shine a brighter light on appellations like Ladoix that had long lived in the shadow of more famous neighbors.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54256176234833,"sku":"EW-10194","price":123.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Untitled-271.jpg?v=1783462974"},{"product_id":"philippe-pacalet-cornas-2018","title":"Philippe Pacalet, Cornas 2018","description":"\u003cp\u003ePhilippe Pacalet Cornas 2018 is a characterful Syrah from one of the Northern Rhône’s most revered appellations, crafted by one of France’s most respected natural wine artisans. This is Cornas with a Burgundian touch: elegant yet wild, structured yet vibrant, and deeply expressive of its granite slopes. Sourced from low-yielding old vines and made with minimal intervention, it delivers a pure, transparent picture of Cornas in a warm but balanced vintage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, the 2018 Cornas shows a deep, shimmering ruby to dark garnet core with violet highlights along the rim, signaling both concentration and freshness. The nose is intense and layered: blackberries, black cherries, and ripe plum interweave with classic Cornas notes of cracked black pepper, violets, smoked meat, and a subtle ferrous, mineral edge. With air, you’ll find hints of dried herbs, tapenade, and a whisper of graphite.\n\nOn the palate, the wine is full-bodied yet remarkably lifted, with bright acidity and fine, chalky tannins giving it drive and precision. Dark berry fruit—blackcurrant, mulberry, and black cherry—sits at the core, wrapped in savory nuances of smoked game, black olive, and a saline, stony backbone from the granite soils. The finish is long, spicy, and mouthcoating, with pepper, licorice, and mineral notes lingering. Still youthful, this 2018 has the structure and energy to age gracefully for 10–15 years from vintage, gaining more complexity, softness, and tertiary aromas with time in the cellar.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eThe fruit for Philippe Pacalet’s Cornas 2018 comes from steep, terraced vineyards rooted in the classic decomposed granite that defines the appellation, giving the wine its hallmark power and mineral tension. Vines are typically old and low-yielding, worked according to respectful, largely organic and biodynamic principles, with manual vineyard work and hand-harvesting to ensure only perfectly ripe, healthy grapes. In the cellar, Pacalet favors whole-cluster fermentation with indigenous yeasts, gentle extraction, and minimal intervention—no enzymes, no fining, no filtration, and very limited sulfur, usually only at bottling. The wine is aged in used Burgundy barrels, allowing it to develop complexity and texture without overt oak flavor, preserving the purity of fruit and the raw, stony character of Cornas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis Cornas is a superb partner for robust, savory dishes: think slow-braised lamb shank, roast duck, grilled ribeye, venison stews, or hearty dishes with wild mushrooms and root vegetables. It also works beautifully with charcuterie, game pâté, and aged hard cheeses such as Comté or mature Manchego. Serve at 16–18°C (about 60–64°F) to highlight both fruit and spice. Decanting is strongly recommended—give it 1–2 hours in a broad decanter in its youth to soften the tannins and allow the aromatic complexity to fully unfold.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003ePhilippe Pacalet is a celebrated Burgundian négociant-winemaker based in Beaune, renowned for his pioneering work in natural, terroir-driven wines. A former régisseur for Domaine Prieuré-Roch and the nephew of the legendary natural winemaker Marcel Lapierre, Pacalet has built a reputation for crafting wines of transparency and energy, whether in Burgundy or select parcels across the Rhône and beyond. In Cornas, he brings a distinctly Burgundian sensibility—whole-cluster fermentation, neutral oak, and minimal intervention—to a traditionally muscular appellation, resulting in Syrahs that are both authentic and refined. His limited-production bottlings are highly sought after by enthusiasts who value purity, elegance, and a clear expression of place.\u003c\/p\u003e","brand":"Philippe Pacalet","offers":[{"title":"Default Title","offer_id":54256354165073,"sku":"EW-10191","price":123.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Untitled-421.jpg?v=1783463546"}],"url":"https:\/\/bottlehero.com\/collections\/philippe-pacalet.oembed","provider":"Bottle Hero","version":"1.0","type":"link"}