Philippe claims not to be a dogmatist (“Taliban”) but by farming biodynamically, insisting on 100% whole bunch fermentations, only natural yeasts, no additional sulphite and with a marked preference for old oak his wines are unusually distinctive. His philosophy is all about preserving the integrity of the grapes and avoiding oxidation but as naturally as possible and he owns some great parcels of vines across the Cote d’Or (concentrating on Nuits reds).Destined to achieve cult wine status, Pacalet’s Burgundies are already in short supply thanks to a growing band of cognoscenti who recognise how uniquely thrilling they are.
What to drink with... roast chicken.
A classic dish – you can never go wrong with a roast chicken. We tend to gravitate towards Burgundy in France, whether it’s a buttery oaked Chardonnay or a Pinot Noir. But pleasures come from further afield too: a New World Pinot Noir or Chardonnay, a Viognier, or that food friendly Chianti Classico. Then of course the wild cards can just pull off something memorable: our Rogue Vine Grand Itata Tinto (old-vine Cinsault from Chile), a white Rioja, Blaufränkisch from Austria, a Chilean Merlot or a trendy blend from Sicily. Roll on Sunday lunch!