Christophe Pacalet, Beaujolais Blanc 2023

£33.00

Beaujolais being at the doorstep of Burgundy, it's only logic that some vineyards are planted with Chardonnay. The wines differ slightly from their cousin in nearby Saint Veran, Macon or Pouilly-Fuisse appellation, mainly due to the granite soil found in Beaujolais providing a zingy freshness and mineral core to counterbalance the fullness of the fruit. This fine example from Christophe Pacalet is focused on this pure and lifted caracter with a vinification in stainless steel vat to leave the terroir breeze in the wine. A zippy fresh and elegant wine made with indeginous yeasts and no addition of sulphur in the vinification process. This will go well with goats cheeses, stuffed courgette flower and anything that screams summer!

Beaujolais being at the doorstep of Burgundy, it's only logic that some vineyards are planted with Chardonnay. The wines differ slightly from their cousin in nearby Saint Veran, Macon or Pouilly-Fuisse appellation, mainly due to the granite soil found in Beaujolais providing a zingy freshness and mineral core to counterbalance the fullness of the fruit. This fine example from Christophe Pacalet is focused on this pure and lifted caracter with a vinification in stainless steel vat to leave the terroir breeze in the wine. A zippy fresh and elegant wine made with indeginous yeasts and no addition of sulphur in the vinification process. This will go well with goats cheeses, stuffed courgette flower and anything that screams summer!

After studying chemistry and biology, Christophe Pacalet changed path and started his career as a chef in Lyon and the French Caribbean before returning to his native Beaujolais. With the help of his uncle Marcel Lapierre he started his own winery in 1999. Christophe shares the same philosophy as his late uncle, for low intervention, minimum sulphur, and sheer hard work. He focuses primarily on purchasing pristine organic grapes from Beaujolais growers with whom he has long supply contracts; many have been working with him since day one. His century old cellar is on the outskirts of Cercié, conveniently situated for all the appellations he vinifies. Carbonic fermentation occurs at ground level and all the maturation happens in the old cellar underneath; all barrels are filled using gravity.

Grape variety : 100% Chardonnay Vineyard Surface Area: 2.5ha Terroir : Clay/Limestone Harvest: Manual harvest, sorted and transported in 25kg boxes to avoid crushing the fruit Winemaking : Direct press, juice settling straight into 500l barrels. Native Yeasts, full malolactic fermentation. No SO2 additions. Ageing : Aged on fine lees with no SO2 for 6 to 8 months in the same barrels.

 

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