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Corton Charlemagne 2016 Philippe Pacalet

Original price was: 450,00 €.Current price is: 396,00 €.

Year	2014
Manufacturer	Pacalet
Format	75 Cl
Typology	White Wine
Grape Variety	Chardonnay
Origin	Francia
Label	Biodynamic, Indigenous Yeast, Legendary, Natural, Wood

Description
Manufacturer

Corton-Charlemagne Grand Cru 2016 by Philippe Pacalet: Purity and Power from Limestone

The Corton-Charlemagne Grand Cru 2016 by Philippe Pacalet is a white wine of remarkable energy and complexity, born from one of the most iconic vineyards in the Côte de Beaune. This wine fully embodies Pacalet’s natural, hands-off philosophy, letting the terroir of Corton speak with clarity and force.

Producer Philosophy and Vision

Philippe Pacalet, nephew of natural wine pioneer Marcel Lapierre, has forged his own path in Burgundy through a commitment to natural winemaking. He avoids added yeasts, sulfur during fermentation, and filtration — instead relying on native yeasts, gravity, and intuition.

Pacalet’s goal is to guide the wine rather than dominate it. The Corton-Charlemagne Grand Cru is one of his most powerful expressions of this belief.

Vineyard and Terroir

The Corton-Charlemagne Grand Cru vineyard sits at the upper part of the Corton hill, between Aloxe-Corton and Pernand-Vergelesses. The soils are rich in white marl and limestone, ideal for expressive Chardonnay.

High altitude and northwest exposure provide cooler microclimates, creating wines with brilliant acidity and mineral drive. Farming is organic and biodynamic, and grapes are carefully hand-harvested.

Winemaking and Aging

Pacalet vinifies naturally with no additives or corrections:

Spontaneous fermentation with native yeasts
No sulfur added at fermentation
Aged in used Burgundy barrels
No bâtonnage, no filtration

This results in a wine of rare purity, texture, and age-worthiness — a Chardonnay of crystalline tension.

Tasting Notes

Color: Bright golden with light green glints.
Aroma: Complex nose of citrus peel, white flowers, crushed rocks, light smoke, and roasted nuts.
Palate: Structured and taut with mineral precision, bright acidity, and a persistent saline finish.

Grape Variety

100% Chardonnay

Serving Temperature and Alcohol

Serving temperature: 54–57 °F (12–14 °C)
Alcohol: ~13% vol.

Food Pairings

A Grand Cru white for refined cuisine:

Grilled lobster or butter-poached seafood
Saffron risotto with shellfish
Scallops with parsnip or Jerusalem artichoke purée
Aged soft cheeses (Epoisses, Langres)
Roast poultry with herbs or truffle sauce

Product Details

Wine: Corton-Charlemagne Grand Cru
Vintage: 2016
Producer: Philippe Pacalet
Appellation: Corton-Charlemagne AOC Grand Cru
Region: Burgundy, France
Grapes: 100% Chardonnay
Format: 750 ml
Alcohol: approx. 13% vol.
Aging: 12 months in used French oak barrels
Style: Dry white, mineral, unfiltered
Serving temperature: 12–14 °C (54–57 °F)
Recommended pairings: Shellfish, gourmet poultry dishes, aged cheeses
Availability: Very limited

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Philippe Pacalet: The Master of Natural Winemaking in Burgundy

Introduction

Philippe Pacalet is one of the most fascinating and respected vignerons in contemporary Burgundy, known for his innovative approach to natural winemaking. His philosophy is based on a deep respect for terroir, avoiding the use of sulfites and invasive oenological interventions, with the aim of expressing the purity of Pinot Noir and Chardonnay to the fullest.

Origins and Formation

Pacalet comes from a family with a long winemaking tradition: he is the nephew of Marcel Lapierre, one of the pioneers of the natural wine movement in Beaujolais. After studying oenology, he honed his experience working for Domaine Prieuré Roch, another iconic Burgundy estate, where he deepened his knowledge of sulfite-free winemaking techniques and the importance of authentic terroir expression.

The Founding of His Domaine

In 2001, Philippe Pacalet decided to go his own way, founding his négoce in Beaune. Not owning vineyards, he works with selected parcels of old vines cultivated by trusted winegrowers, applying organic and biodynamic agriculture.

The Production Philosophy

Pacalet is a fervent supporter of natural winemaking:

No use of selected yeasts, spontaneous fermentations with indigenous yeasts.
Absence of added sulfites during vinification, only a minimal dosage before bottling.
Delicate macerations and long refinements to extract the most from the grapes without excessive extraction.
No filtration or clarification, to preserve the integrity of the wine.

The Wines of Philippe Pacalet

He produces a wide range of wines from the best terroirs of Burgundy, including Gevrey-Chambertin, Nuits-Saint-Georges, Pommard, Chambolle-Musigny, and Meursault. His wines are characterized by great elegance, aromatic purity, and an uncompromising expression of terroir.

Conclusion

Philippe Pacalet is today recognized as one of the most talented natural wine producers in Burgundy, appreciated by enthusiasts worldwide for his ability to create vibrant, authentic, and profoundly territorial wines.