Few winemakers inspire as much admiration as Philippe Pacalet, and it’s easy to see why.

His wines stand apart—not just among so-called “natural” wines, but among the very best wines in the world.
At TWA, we’ve been offering courses on natural wine since 2012, and Pacalet’s wines consistently redefine what’s possible with minimal intervention winemaking.

New Century represents Philippe Pacalet in Taiwan, and this time, they put together an impressive lineup showcasing his diverse range.
The excitement was palpable—several attendees brought empty bottles of his wine just for the chance to have them signed.
Seeing this, many of us who purchased bottles on the day followed suit, ensuring we left with both an incredible wine and a cherished memento.

 

Revolutionizing Natural Wine

Gone are the bad old days of natural wine, when faults were mistaken for character.
While there’s still no universal definition, more and more producers are realizing that “less is more”—physical intervention is acceptable, but chemical intervention is not.
Even among the most dedicated natural winemakers, some sulfur at bottling is often necessary to ensure stability.
Pacalet follows this philosophy: no sulfur throughout the process, except for a tiny addition just before bottling.

 

Tasting the 2022s: A Glimpse into the Future

Tasting the 2022 vintage was astonishing. These wines were wonderfully approachable yet bursting with potential for decades of evolution—two, maybe four.
The standout? AOC Bourgogne Rouge Vieilles Vignes, an overachiever that plays leagues above its classification.

 

Turning Burgundy Inside Out

Pacalet challenges the fantasy of perfection that dominates Burgundy—this idea that a perfect row of vines in a perfect vineyard will yield a perfect wine.
The reality? Winemaking is always a collaboration between the land and the winemaker.
To believe in terroir, you must believe in the winemaker’s sincerity—believe that they are truly translating the land into your glass.

 

A Legacy of Natural Winemaking

Born into a family of winemakers, Philippe Pacalet was mentored by Marcel Lapierre, a pioneer of natural wine, and studied under Jules Chauvet, the father of modern natural oenology.
After years of working at Domaine Prieuré-Roch, he launched his own micro-négoce in 2001, sourcing grapes from organically and biodynamically farmed vineyards across Burgundy.

 

His approach?

• Whole-cluster fermentation
• Native yeasts
• Minimal intervention
• No sulfur until bottling
• Aging in used oak on fine lees

 

Pacalet personally selects vineyard plots in Gevrey-Chambertin, Chambolle-Musigny, Nuits-Saint-Georges, Pommard, and beyond.
He believes in expressing terroir through purity, ensuring that each wine remains a true reflection of its origins.

 

Tasting Notes from the 2022 Vintage

Vosne-Romanée – Rich, sensual, with fine tannins and an elegant structure

Meursault Limozin – Powerful yet refined, with bright lemon aromas

Pommard 1er Cru Les Epenots – Floral and aromatic, with smooth tannins that evolve beautifully

Ladoix – Ripe cherries and a hint of pepper, fresh yet deep

Échezeaux Grand Cru – Floral, refined, and profoundly complex

 

Whether young or aged, Philippe Pacalet’s wines are a revelation—proof that natural winemaking, when done right, is simply better.