Christophe Pacalet, Fleurie 'Les Labourons' 2023
Les Labourons is Christophe’s very own plot, allowing the true full journey of his hard work in the vineyards to shine through into the wine. Spending closer to 8 months in barrel, Les Labourons offers up a little more complexity. Pure and concentrated, the wine shows real elegance and flair.
Les Labourons is Christophe’s very own plot, allowing the true full journey of his hard work in the vineyards to shine through into the wine. Spending closer to 8 months in barrel, Les Labourons offers up a little more complexity. Pure and concentrated, the wine shows real elegance and flair.
Les Labourons is Christophe’s very own plot, allowing the true full journey of his hard work in the vineyards to shine through into the wine. Spending closer to 8 months in barrel, Les Labourons offers up a little more complexity. Pure and concentrated, the wine shows real elegance and flair.
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% Gamay Noir a jus blanc Vineyard Surface Area: 0.7ha Terroir : Pink granite stones, known as ‘Gore’ which are unique to this area of Fleurie Harvest: Manual harvest, sorted and transported in 25kg boxes to avoid crushing the fruit Winemaking : Cold carbonic maceration ranging from 10 - 20 days depending on the vintage. Native yeasts and no SO2. Manual de-vating into vertical press post fermentation. Ageing : Aged on fine lees with no SO2 for 6 to 9 months in concrete tanks.
