2017 Philippe Pacalet Meursault

Philippe Pacalet is a winemaker without ownership of plots. At the start in 2001, it was deliberately chosen to only rent plots in view of the astronomical amounts that are required for the purchase of vineyards in the Côtes de Nuits and Côtes de Beaune. Philippe is a cousin of Marcel Lapierre and admirer of Jules Chauvet. It should not surprise you with these 2 as a source of inspiration and mentor, the approach is to make wines that are as natural as possible.

Since 2008 he has had a 19th century building in the heart of Beaune for the vinification and elevation of his wines. The harvest is not stalked, the fermentation takes place in open wooden casks, and no sulfur is used during this process. Bottling is done manually, without pumping and only by using gravity after an elevation on barriques (never new). The wines of Pacalet are distinguished by an unprecedented aromatic purity. They do not grab you by the throat but seduce you by their freshness and elegance.

This Pacalet Bourgogne comes from the Appelation Meursault Controlée which actually needs no introduction. Meursault wine is counted among the top of the white burgundy wines. The vineyards around the village of Meursault produce quality wines that are rich but at the same time very refreshing. No grand crus can be found within this appellation. Very good premiere crus is made. Meursault wine is produced in the municipality of Meursault within the Côte de Beaune of Burgundy. The Appellation d'origine contrôlée (AOC) Meursault can be used to make white wine from Chardonnay and Pinot blanc grapes and red wine from Pinot Noir grapes. The production of white wine clearly has the upper hand. About 98% percent of the wine made here is white. Both the Chardonnay and the Pinot blanc may be used for the white wine. Most Meursault wine, however, consists of 100% Chardonnay.

The Pacalet Meursault is a 100% Chardonnay coming from 50-year-old vines on clay-lime-rich soils rich in sludge and lime. The fermentation takes place in open wooden cuves using own yeast cells. Extraction by means of pigeage (with the feet) for 3-4 weeks. The upbringing is "sur lies" on oak barriques of 1-3 years for 12 months without the addition of SO2 (sulfur). The wine is not filtered before bottling. Everything works according to the principles of biodynamic viticulture.

The Pacalet Meursault is in our opinion one of the most beautiful Meursaults from our large assortment. Pacalet has a style that mainly ensures that you taste grapes and not the oak barrels. Of course this Meursault has a nice lip but this is accompanied by an unprecedented good freshness and acidity which makes this Meursault very elegant. The wine is now fine to drink but then give it some oxygen (carafe). In the glass the wine shows rich and clear. In the nose tones of straw, smoke and apple with a hint of lime. On the palate, the wine is full bodied, layered and tasteful. The clear acidity gives the wine a great boost in the aftertaste.

93/100 James Suckling