Philippe Pacalet, Philippe Pacalet, Meursault, Blanc 2020

Description

About the Producer

Philippe Pacalet is located in the Burgundy region of France and is one of the well-known wineries in the region. The founder of the winery, Philippe Pacalet, is a renowned naturalist winemaker and yeast expert. Philippe was born in a Beaujolais winemaking family with a history of more than 200 years. He is the nephew of Marcel Lapierre, the legend of the natural wine movement, and he also studied under the famous "father of natural wine". Winemaker and chemist Jules Chauvet. After graduating, Philippe studied with Marcel Lapierre and devoted himself to winemaking, and then worked as a winemaker at Domaine Prieure Roch (also known as "Chopper Winery") in Burgundy for the next 10 years. . In 2001, with his outstanding expertise and extensive work experience, Philip founded his own winery in Beaune. Although he came from a wine-making family, Philip did not inherit any land, and the cost of land in Burgundy was extremely expensive. He decided to take a different approach and operate the winery by renting vineyards. The winery fruits were cultivated and harvested by the winery. It has continued to this day. In 2007 he bought a winery in the centre of Bern from the De Montille family and started producing wine there. The estate currently leases and manages over 10 hectares of vineyards in the Cote de Nuits, Cote de Beaune and Chablis. The main grape varieties grown in the winery are Pinot Noir and Chardonnay. Philip adheres to the concept of organic and sustainable planting, respects the climate and geological conditions of the production area, and minimizes human intervention, so that the terroir characteristics of each vineyard can be displayed in the finished wine. Under meticulous management, the annual production of the winery is about 50,000 bottles. The winery is also meticulous in its brewing process. Philip believes that the stem is an integral part of winemaking, and if the stem is not ripe, it means that the grapes are not yet ripe. During the brewing process, the red wines of the winery are fermented by whole bunches, and the white wines are pressed by whole bunches, all of which are fermented with wild yeast, and are not subjected to any vulcanization treatment in the whole process. Philip personally oversees every step of wine production, from pruning the vines to bottling, with the aim of creating pure and elegant wines of the highest quality. Today, Château Philippe Pakkale produces more than 30 wines from Burgundy, Beaujolais and the Rhone Valley. Throughout the evaluation of well-known wine critic James Suckling (James Suckling), the wines of Philippe Pacalai winery in each year have achieved a good score of more than 90 points, while the 2005 Philip Pacalai Lavish St. The Philippe Pacalet Lavaux Saint-Jacques, Gevrey-Chambertin 1er Cru, France (Gevrey-Chambertin 1er Cru, France) received a high score of 96 points from the Robert Parker Team.