Philippe Pacalet Gevrey-Chambertin is a natural single-variety red wine made with Pinot Noir produced by Philippe Pacalet under the A.O. C. Gevrey-Chambertin, in Burgundy, France.
Philippe Pacalet Gevrey-Chambertin is made with grapes from plots with clay and limestone soils over alluvium. The strains are 50 years old and worked under the principles of biodynamic agriculture.
Whole clusters are fermented with their lees for four weeks without adding sulphites and without artificially controlled temperatures. They plunge the cap twice a day. The resulting wine ages with its fine lees for 15 months. It is bottled manually.
Philippe Pacalet worked at the Prieuré-Roch winery in Côte de Nuits before producing his own wines in Burgundy following the philosophy he learned from his uncle Marcel Lapierre in Beajolais. His uncle believed in respecting the vineyard and not intervening too much with the crop or in the winery to enhance the expression of the Gamay and Pinot Noir varieties, which is what Philippe uses to make his wines, with the plots spread over 10 hectares in the main Burgundy denominations.
His work results in natural wines that elegantly reflect the qualities of their variety and the terroir they come from.