The 2011 Ruchottes-Chambertin is striking in its beauty. Layers of fruit blossom beautifully in this expressive, totally effortless Ruchottes. Today the wine is holding back much of its potential, but has plenty of energy and sheer stuffing to drink well for a number of years. Anticipated maturity: 2020-2035.
Philippe Pacalet’s wines stand apart from the vast majority of wines being made in Burgundy today. Pacalet favors a very natural approach to viticulture and winemaking. Whole bunches, with 100% stems, are crushed by foot. Alcoholic and malolactic fermentation are done with indigenous yeasts and bacteria. There is no SO2 added during vinification. A touch of SO2 is added towards the end of aging and again just before bottling. These are some of the most natural wines being made in Burgundy today. At the same time, it is impossible to escape the fact that the house style marks these wines to a greater degree than is common throughout the region. The Pacalet wines are undoubtedly beautiful, but they are also eccentric. They should only be purchased by readers who like and understand this style of winemaking, or by those who seek to understand it.