2014 is a bit like 2002 or 2010 – classic and structured...... Philippe prefers whole clusters for his reds, and avoids the use of sulfur early in his elevage. The approach to elevage adapts to the vintage and raw materials, but usually lasts about 14-18 months. He uses a melange of coopers, though usually buys from Chassin when he’s replacing older barrels…
Returning to his ‘low use’ of sulfur, Philippe expands with a joke. ”It’s true, I don’t use a lot of sulfur – why? Because it’s expensive! – I prefer to sell wine not sulfur. Of-course, I’m joking, but I still prefer to sell wine than preservatives, but there has to be a balance, as some people take it too far and sell wine-vinegar, not wine.”
2014 Beaune 1er Perrières Fine, tight but with weight to the aromas too. Lovely dimension of fine flavour plus complexity, lovely length too – really super!
By Billn, tasted with Philippe Pacalet @ Burgundy Report, May 2015