Philippe PACALET

A pioneer of natural wines in Burgundy

Philippe Pacalet is a pioneer of natural wines in Burgundy. Nephew of Marcel Lapierrethe famous winemaker of Beaujolais, precursor of natural wines, he was well educated! Until 1999, he worked as an oenologist at Winery Prieuré Roch Winery in the Côte-d’Or, then began his career as a winemaker at Winery Sabre in Beaune, before moving on to work for Michel Couvreur, the renowned whisky distiller

The choice of the trade to vinify the greatest terroirs of Burgundy

Since prime vineyard plots are very expensive, Philippe Pacalet has focused on partnerships with veteran Burgundian winemakers who own exceptional terroirs that he has carefully selected. The vines are tended with great care and subject to strict guidelines, which allows Philippe to harvest exceptional grapes—an essential prerequisite for making great wines!

A very demanding soft winemaking

After vinification with little or no sulfur, the juices are aged on the lees in barrels of several wines to avoid too much wood and to bring only a moderate oxygenation. These gentle methods are pushed to the extreme for bottling by gravity, for example, with a tool from the 1960s that does not use pumping. But also for the hand corking of bottles with a device straight out of the 19th century!

Pinot noir and chardonnay are sublimated on the most beautiful Burgundy appellations

In love with his terroirs, Philippe Pacalet vinifies some of the most prestigious appellations of Burgundy and great red and white climats: Gevrey-Chambertin, Meursault premier Charmes, Perrières, Corton-Charlemagne grand cru, Échezeaux grand cru, Chambolle-Musigny... The pinot noir, which is the majority of Philippe Pacalet's wines, is harvested in whole bunches and is picked with the stems for three to four weeks. The wines will then wait 15 to 18 months in barrels. The Chardonnay will be pressed in whole bunches before a brief settling. The grapes harvested from magnificent plots of land in the Côte de Beaune(Puligny-Montrachet, Meursault...) will also be fermented in large barrels Capacity. Philippe Pacalet's wines are pure and in spite of the absence of SO2, they have a great ageing potential.

An offer of natural wines that is enriched with great wines from the Rhône and Beaujolais regions

Today, in the center of Beaune, Philippe Pacalet continues to run the vineyards to work some of them back to their living soil. For some time now, Philippe has also been vinifying beautiful grapes from the Rhône(Cornas) and Beaujolais(Chénas and Moulin à Vent).