Complex, intense, concentrated… a baby demanding time yet one that will also provide ample immediate drinking pleasure.
Please note that due to the limited quantity of this wine available it is not subject to further discount.
Wine: PHILIPPE PACALET Corton-Bressandes Grand Cru 2017
Producer: Philippe Pacalet
Region/Country: Corton, Burgundy, France
Grape/s: Pinot Noir
Production Method: Minimal intervention farming and vinification. Whole bunch fermentation with indigenous yeasts followed by maturation in older oak barrels.
Style: This is Corton Grand Cru so the wine is suitably strong willed. Dark fruited yet with ample verve and drive. A stunner that will evolve magnificently.
Pairing Suggestion: Game, charcuterie, richer dishes, pastas - very versatile.
Variety: Pinot Noir
Profile: Known as the Heartbreak grape owing to its tumultuous nature in the vineyard. Pinot Noir is best suited to cooler regions, including most famously Burgundy in France where it produces the most sought after and expensive wines in the world. Thin skinned and early ripening, Pinot is a very transparent variety, capable of showing subtle differences in terroir and pronounced regional character. Flavours found in young Pinot include raspberries, strawberries, cherries and violets; with time these evolve into a bouquet often reminiscent of game, liquorice and autumnal undergrowth.
Classic Regions: Burgundy, Loire Valley, Alsace (France), Baden, Ahr (Germany), Yarra Valley, Tasmania, Mornington Peninsula (Australia), Walker Bay (South Africa), Russian River Valley, Oregon (USA)
Philippe is the nephew of iconic Beaujolais producer Marcel Lapierre, with whom he cut his teeth, and spent 10 years working at Prieure Roch. He owns no vineyard land, preferring to work with growers championing organic and biodynamic practices - there is a firm focus on sustainability here. Pure, unaltered expression of terroir is the goal. All grapes are handpicked and undergo a strict selection while still in the vineyards before being transported to Philippe’s winery in Beaune where they are whole bunch fermented, undergo a lengthy maceration and the traditional pipeage. Aging always takes place on fine lees in used oak.