Wine Philippe Pacalet, Meursault AOC, 2020

Meursault wine made from Chardonnay grapes grown in the same appellation. The vines were planted in 1929 on limestone and marl soils. Handpicked grapes are subjected to a thorough sorting. Fermentation is carried out at a constant temperature control with natural yeasts and without sulfur. Wine is aged for 16 months on fine lees in French oak barrels of 2nd and 3rd year of use. Despite the fact that the farm has a modern bottling line, the wine is bottled in recent years the traditional manual method.

Hereditary winemaker Philippe Pacal is considered one of the best talent among the new generation of winemakers of Burgundy. As the last pupil of Jules Shove, Philip is a supporter of limited production and natural vinification produced at low temperature and without sulfur. Educated in Dijon, he from 1989 to 1999 served as chief enologist at Domaine Prieur Roch owned Henri-Frederic Rock. For 10 years, Philip Pacal developed his own unique style of wine – a natural, biologically pure, produced without the use of chemical fertilizers, sulfur and yeast. Since 2001, Philip started his own negotsiantskuyu activities. Using grapes from 8 hectares of vineyards located in such well-known appellations of Burgundy, as Mersault, Pommard, Gevrey-Chambertin, Chambolle-Musigny, Puligny-Montrachet, Saint-Aubin, Charmes-Chambertin and Beaune, he established his own production of wine. This activity requires a deep knowledge of the production process of wine at each separate stage, both the winery and the vineyard. It was carefully groomed vines provide a high quality crop, able to pass the blame to the future all the features of its terroir. With individual, somewhat unusual style of wine Philip Pacal first may surprise and suspicion, but after a few moments, they are removed from the enjoyment of the natural product, reveals the natural beauty of the grapes, which wants to extend as long as possible.