Philippe Pacalet Echezeaux Grand Cru 2023

Philippe 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.

Tasting Notes
In 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. On 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.

Production
Sourced 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.

Food & Serving
This 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.

Producer
Philippe 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.

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