Philippe Pacalet, Cornas 2018

Philippe 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.

Tasting Notes
In 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. On 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.

Production
The 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.

Food & Serving
This 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.

Producer
Philippe 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.

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