Pacalet Echezeaux Grand Cru 2013

Pacalet 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.

Tasting Notes
The 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. On 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.

Production
Pacalet’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.

Food & Serving
This 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.

Producer
Philippe 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.

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