Philippe Pacalet Chambolle-Musigny Premier Cru 2016 Magnum

Philippe Pacalet’s Chambolle-Musigny Premier Cru 2016 Magnum is a refined expression of Burgundy Pinot Noir, combining delicacy, precision, and depth in one of the region’s most celebrated villages. Crafted in magnum format, it offers the added advantage of slower, more graceful aging, making it especially appealing to collectors and lovers of elegant, terroir-driven red Burgundy. Chambolle-Musigny has long been revered for producing some of the most perfumed and silken wines in Burgundy, and this cuvée continues that tradition with striking finesse.

Makuprofiili
In the glass, this wine typically shows a translucent ruby-garnet hue, with the brightness and clarity that are hallmarks of great Pinot Noir. The nose is expected to be highly expressive, opening with red cherry, raspberry, wild strawberry, and floral notes of violet and rose petal, followed by subtle earthy, spice, and mineral nuances. On the palate, it should feel supple and layered, with fine tannins, fresh acidity, and a graceful, elegant texture. Look for a balance of red fruits, subtle savory depth, and a long, refined finish. The 2016 vintage in Burgundy is known for its balance and concentration, and in magnum this wine has excellent aging potential, likely evolving beautifully over the next decade or more.

Viininvalmistus
This wine comes from Premier Cru vineyards in Chambolle-Musigny, where limestone-rich soils and a cool Burgundian climate help produce Pinot Noir of remarkable perfume and elegance. Philippe Pacalet is known for working with carefully selected fruit from respected growers and for allowing each site’s character to shine with minimal intervention. Harvesting is typically done by hand, with meticulous sorting to ensure only the best grapes are retained. Vinification is carried out in a natural, low-intervention style, with an emphasis on native yeasts, gentle extraction, and limited new oak so the wine remains transparent to its origin. The result is a Burgundy that highlights purity of fruit, mineral detail, and site expression rather than overt winemaking.

Ruoka & tarjoilu
This wine pairs beautifully with dishes that complement its finesse, such as roast duck, quail, beef fillet, mushroom risotto, truffle pasta, or soft-rinded cheeses like Brie de Meaux or Époisses. Serve at around 15–16°C to bring out both its aromatics and freshness. Decanting is optional but recommended for a short period, about 30 to 60 minutes if the wine is young, to help it open gradually without losing its delicate character.

Tuottaja
Philippe Pacalet is one of Burgundy’s most respected natural-style producers, known for his precise, terroir-focused approach and his background in biodynamic and low-intervention winemaking. After gaining experience in some of Burgundy’s top domaines, he established his own label and quickly earned a reputation for producing wines of purity, elegance, and individuality. Today, Pacalet is widely recognized for crafting expressive wines that reflect their vineyard origins with clarity and restraint.

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