Christophe Pacalet Fleurie 2024

Christophe Pacalet is a micro producer in Beaujolais who trained in biology and chemistry and cooked professionally before turning to wine under the guidance of his uncle, the late Marcel Lapierre of Morgon, a founding figure of natural wine. This is his Fleurie, the cru long known as the most floral and perfumed of the ten Beaujolais crus, made entirely from Gamay. Fleurie's pink granite soils, light and free draining, give wines of finesse and perfume rather than weight, while the cool continental climate preserves acidity and lift. Pacalet farms naturally and uses carbonic maceration, fermenting whole bunches in a carbon dioxide rich environment so that fermentation begins inside the intact berries. This technique emphasises bright, primary red fruit and a supple, low tannin texture, and contributes the lifted floral and lightly candied aromatics characteristic of the method. The colour is a bright, translucent ruby. The nose is fragrant, with cherry, wild strawberry, a hint of banana from the carbonic ferment, rose and a peppery edge. The palate is light to medium bodied, juicy and silky, with fresh acidity, soft tannins and a clean, perfumed finish. Serve at 13 to 15 degrees, lightly chilled, in a Burgundy glass. It suits roast chicken, charcuterie and grilled salmon.