“We work without sulphites in vinification, no added yeasts and with whole grapes. This means we need grapes that are at their top, and for that we need a good job in the vineyards so we are able to succeed in our process.” Philippe Pacalet
Philippe Pacalet makes his wines out of a location in central Beaune and does not own any vineyards. He is part of that young cadre of vignerons that lease parcels throughout Burgundy and tend to the farming, harvest, vinification, aging, and bottling...all without a singular terroir pegged as a home base. Even though his family had been making wine since 1780 they never acquired their own land. But that keeps Philippe mobile as he can explore throughout the Cote d'Or and beyond for the exact parcels that excite him.
For three years he trained under Jules Chauvet, the famed Beaujolais producer and natural wine proponent. He also spent time with Marcel Lapierre and Jacques Neauport before coming to work for Prieure Roch in 1991. Starting in 2001 Philippe worked out of three different cellars to ferment, age, and bottle the wines for his new label. He then acquired a 19th century building from the de Montille family in 2007, which was able to hold his entire production, now 22 acres across the Cote de Nuits and Cote de Beaune.
His website currently lists 25 different wines he produces, but that does not include the Cornas and the Moulin A Vent.
Philippe does not use any pesticides in the vineyards he rents, he has his own team of pickers for a hand harvest, they utilize indigenous yeasts for fermentation, they foot press the grapes, don't rack or filter their wines before bottling, and the only sulphur use is just a touch before the cork hits the bottle.