2016 Philippe Pacalet Nuits-Saint-Georges Pinot Noir
Clean and fruit forward this rich red is well-structured with traces of wild berries and musk on the nose that lead to a smooth, velvety palate that conjures hints of salinity and with a solid underlying minerality.
Out of stock
The Pinot Noir grapes that compose this cuvée are sourced from a vineyard called Bas de Combes which receives eastern exposure and experiences a fresh, sunny microclimate. The bush vines, although not certified, are farmed with an organic approach and average 50 years of age. The soil consists of a layer of pebbles and clay set on limestone rock.
Frost at the end of April caused a great deal of damage in certain plots resulting in low yields and little to no harvest at all in other parcels. Unaffected plots saw normal crops. Blossoming arrived around June 20th under fresh, humid conditions which produced millerandage, decreasing even more yields. Summer was dry and sunny while September brought fresh weather allowing the vines to ripen in good conditions. With thick skins and low yields the sanitary condition of the grapes remained very good. Despite the low crops quality is excellent in both the red and white wines with Philippe classifying it as a rich and robust vintage that is faithful to its origin. The reds are structured revealing all the assets of a great vintage that enjoyed a year of full sun. The ripe tannins combine with a beautiful freshness.
VINIFICATION AND MATURATION:
Grapes were handpicked and underwent a strict selection process while still in the vineyards. 100% whole grapes were vinified without the addition of sulphites. Pigeage, which is the French winemaking term for the traditional stomping of the grapes in open fermentation tanks, took place twice a day over the course of three weeks. Alcoholic fermentation was carried out with indigenous yeasts and without artificial thermoregulation. Malolactic fermentation followed in oak casks (1st to 3rd fill). The wine was aged in these casks on its lees (in reduction) without racking for 13 months followed by four months in a stock vat.