Philippe Pacalet Gevrey-Chambertin Premier Cru Lavaux Saint Jacques 2012

Philippe Pacalet’s Gevrey-Chambertin Premier Cru Lavaux Saint Jacques 2012 is a finely crafted Burgundy that combines depth, precision, and the kind of aromatic intensity that makes great Pinot Noir so compelling. From one of Gevrey-Chambertin’s most admired Premier Cru sites, it shows both power and finesse, with a style that has been praised for its symmetry, poise, and showy, expressive character.

Makuprofiili
In the glass, this wine would typically present a clear ruby to deep garnet hue, reflecting the concentration of a serious Pinot Noir from a distinguished Burgundy site. The bouquet is especially expressive, with dark cherry fruit layered with notes of licorice and a refined, almost seductive aromatic lift. On the palate, it is medium-bodied with fine tannins and a rounded, harmonious structure. The fruit is dark and persistent, balanced by freshness and elegance rather than weight, giving the wine excellent definition. The 2012 vintage already shows plenty of charm, but it should continue to evolve beautifully over time, gaining more savory complexity and tertiary nuance with further bottle age.

Viininvalmistus
Lavaux Saint Jacques is one of the most respected Premier Cru vineyards in Gevrey-Chambertin, known for producing wines with a balance of power, minerality, and refinement. Philippe Pacalet is known for a low-intervention approach that highlights terroir expression, working with carefully selected fruit and emphasizing purity in the finished wine. While detailed production specifics are not provided here, Pacalet’s style is generally associated with gentle extraction, restrained use of new oak, and vinification designed to preserve freshness, texture, and site character.

Ruoka & tarjoilu
This wine pairs naturally with dishes that echo its depth and elegance, such as roast duck, quail, game bird, mushroom risotto, or beef tenderloin with a wine reduction. It also works beautifully with earthy, truffle-driven dishes and aged hard cheeses. Serve at around 16-18°C and consider decanting for about 30-60 minutes if opening young or if you want the aromatics to fully unfold.

Tuottaja
Philippe Pacalet is a highly regarded Burgundy producer known for his thoughtful, terroir-focused approach and his work with some of the region’s most prized vineyard sites. With a reputation built on purity, precision, and expressive Pinot Noir, he has become a respected name among lovers of artisanal Burgundy. His wines are often admired for their natural balance, clarity of fruit, and ability to reflect both vineyard and vintage with remarkable finesse.

Toimitamme 1–5 arkipäivässä. Voit valita kotiin- tai noutopistetoimituksen.

Toimitus on ilmainen sekä noutopisteeseen että kotiosoitteeseen.

Paikalliset kauppakumppanimme lähettävät pääasiassa UPS:llä, DHL:llä ja DPD:llä. Toimitamme koko Suomeen.