Story
Philippe Pacalet
Beaune · Burgundy · France
“Philippe Pacalet has become an iconic figure in the world of natural wines in Burgundy.”
As the nephew of Marcel Lapierre, Philippe was deeply influenced by his uncle's teachings from 1985 to 1991, fostering a familial legacy of sensitivity to natural winemaking. His talents soon caught the attention of Henry-Frédéric Roch, leading to a decade of managing vinifications at Prieuré-Roch from 1991 until 2001-a testament to his exceptional skill. In 2001, Pacalet established his own winery in Beaune. His vineyards span various prestigious regions, including Beaujolais, Burgundy, and the Northern Rhône. Specifically in Beaujolais, Pacalet is known for his wines from the Moulin-à-Vent appellation, which are praised for their elegance and depth.. Now, he cultivates 10 hectares, producing approximately 50,000 bottles annually. Pacalet's winemaking process is both intuitive and hands-off. He ferments in Grenier open wooden vats using whole bunches and natural yeasts, without adding sulphur. The wines are then matured in primarily used barrels, sourced from reputable suppliers, on gross lees without racking. He views himself as both a scientist and an artist, deeply respecting nature by understanding its processes and optimising the potential of the grapes. Philippe even handles the bottling manually, ensuring a personal touch in every aspect of production. His wines are celebrated for their clarity and the distinctiveness of the terroir they represent. Philippe Pacalet has become an iconic figure in the world of natural wines in Burgundy. As the nephew of Marcel Lapierre, Philippe was deeply influenced by his uncle's teachings from 1985 to 1991, fostering a familial legacy of sensitivity to natural winemaking. His talents soon caught the attention of Henry-Frédéric Roch, leading to a decade of managing vinifications at Prieuré-Roch from 1991 until 2001-a testament to his exceptional skill. In 2001, Philippe ventured out on his own, relocating to Beaune to carve out his niche. Facing the high cost of land in Burgundy, he opted to lease vineyards across Chablis, Côtes de Beaune, and Côtes de Nuits. Now, he cultivates 10 hectares, producing approximately 50,000 bottles annually. Pacalet's winemaking process is both intuitive and hands-off. He ferments in Grenier open wooden vats using whole bunches and natural yeasts, without adding sulphur. The wines are then matured in primarily used barrels, sourced from reputable suppliers, on gross lees without racking. He views himself as both a scientist and an artist, deeply respecting nature by understanding its processes and optimising the potential of the grapes. Philippe even handles the bottling manually, ensuring a personal touch in every aspect of production. His wines are celebrated for their clarity and the distinctiveness of the terroir they represent.
