Pacalet Echezeaux Grand Cru 2013

Pacalet Echezeaux Grand Cru 2013 is a refined and highly expressive Burgundy from one of the Côte de Nuits’ most prestigious vineyards. Made from Pinot Noir, it showcases Philippe Pacalet’s trademark style: pure fruit, lifted aromatics, and a graceful, finely textured palate shaped by a natural, hands-on approach to winemaking. Echézeaux has long been admired for producing Grand Cru wines of perfume and finesse, and this vintage reflects that elegant tradition beautifully.

Makuprofiili
In the glass, the wine is bright and translucent, with the kind of subtle color that signals a Pinot Noir built more on delicacy than power. The nose is perfumed and floral, opening with ripe red currant, raspberry coulis, and strawberry notes, layered with a fresh, almost airy sweetness. On the palate, it is smooth and silky on entry, with a linear structure and polished texture that carry the fruit cleanly across the palate. The finish is graceful rather than forceful, with a hint of restraint that suggests further development in bottle. While already charming, this Grand Cru should gain more complexity and depth with additional aging.

Viininvalmistus
This wine comes from Echézeaux Grand Cru in Bourgogne, a renowned terroir in the Côte de Nuits known for producing Pinot Noir with perfume, finesse, and nuance. Pacalet works across carefully selected parcels in Burgundy, following an approach that keeps him closely involved in the vineyards, advising on cultivation and choosing fruit based on quality rather than ownership. Vinification is carried out by Philippe Pacalet himself, with a focus on minimal intervention and very low sulfur use, allowing the wine’s natural character and the expression of the fruit to remain at the forefront.

Ruoka & tarjoilu
This is an excellent match for roasted duck, pigeon, veal, mushroom dishes, or more delicate game preparations. It also works beautifully with truffle-based recipes, soft cheeses, and fine poultry dishes. Serve at around 16–18°C, and if drinking young, a gentle decant of 30–60 minutes can help the aromatics open up.

Tuottaja
Philippe Pacalet is one of Burgundy’s most respected natural-minded winemakers, known for crafting elegant, authentic wines with clarity and precision. He grew up in the wine world, learning early from his uncle Marcel Lapierre, a legendary name in Beaujolais, and later spent ten years making wine at Domaine Prieuré Roch. Since founding his own négociant house in 2001, he has become a key figure in the natural wine movement, admired for his deep involvement in vineyard work, his scientific understanding of fermentation, and his ability to create wines of remarkable purity and finesse.

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