Philippe Pacalet Corton Bressandes Grand Cru 2018

Philippe 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.

Tasting Notes
In 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. On 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.

Production
Corton-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.

Food & Serving
This 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.

Producer
Philippe 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.

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