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Philippe Pacalet Gevrey-Chambertin 2013

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  • WS90
750ML / 12.5% ABV
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750ML / 12.5% ABV

Winemaker Notes

Fresh and fruity, this Pinot Noir is round and generous with mineral undercurrents and wild, musky aromas. Notes of salt, rosewood and wild flowers are abundant on the substantial, fleshy palate.

Critical Acclaim

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WW 92
Wilfred Wong of Wine.com
The 2013 Philippe Pacalet Gevrey-Chambertin displays enticing boysenberry fruit, exotic spices, and spicy earthiness. This Gevrey-Chambertin is the kind of red Burgundy that I can easily sink my teeth into and not feel overpowered. Drinks well now and would perform well with a crown roast of lamb. (Tasted: November 8, 2016, San Francisco, CA USA)
WS 90
Wine Spectator
Marked by oak that imparts spice and green olive accents, this red displays a mix of floral, strawberry and earth flavors. Elegant, with a long finish. Best from 2017 through 2024.
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Philippe Pacalet

Philippe Pacalet

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Philippe Pacalet, France
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Philippe Pacalet is one of the leading natural winemakers in Burgundy, producing wines with minimal intervention to ensure that the terroir is as transparent as possible in his selections. He crafts wines from some of the most renowned appellations of Côte d’Or where he strategically chose vineyard parcels that parallel with the principles of his work. He does not possess his own vineyards but is cautious to contract with growers who work organically and sustainably, following his own rigid set of beliefs and personally supervises farming throughout each phase. Harvest is performed manually by his team. Being that terroir is of utmost importance to him, Philippe removes anything from the vinification process that can obscure the purity of the land, allowing each wine’s specific characteristics to shine through. His overall philosophy is "Authenticity, Non-Interventionism and Cultural Experience." All of his care and attention to detail results in unrivaled top quality wines of stunning clarity.

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This small village is home to the Grands Crus in the farthest northerly stretches of Côte de Nuits and is famous for some of the deepest and firmest Burgundian Pinot noir.

Gevrey boasts nine Grands Crus, the best of which are arguably Le Chambertin and Chambertin-Clos de Bèze. As with all of the fragmented vineyards of Burgundy, it isn’t easy to differentiate between the two, which are situated adjacent with Clos de Bèze slightly further up the hill than Le Chambertin. Clos de Bèze has a shallower soil and if you’re really counting, may produce wines less intense but more likely to charm. Some compare Le Chambertin in both power and plentitude only to the prized Romanée-Conti Grand Cru farther south in Vosne-Romanée.

Two other Grands Crus vineyards, Mazis-Chambertin (also written Mazy-) and Latricières-Chambertin command almost as much regard as Le Chambertin and Chambertin-Clos de Bèze. The upper part of Mazy, called Les Mazis Haut is the best and Latricières-Chambertin offers an abundance of juicy fruit and a silky texture in the warmer vintages.

Other Grands Crus are Ruchottes-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Griotte-Chambertin and Chapelle-Chambertin.

The most respected Pinot noir wines from Gevrey-Chambertin are robust and powerful but at the same time, velvety and expressive: black fruit, black liquorice and chocolate come into play. After some time in the bottle, the wines are harmonious with bright and sometimes candied fruit, and aromas of musk, truffle and forest floor. These have staying power.

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secrets for Pinot Noir

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

YNG460626_2013 Item# 154874

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