| BEAUJOLAIS After working as a chef for four years, Christophe Pacalet returned to his native Beaujolais to study wine-making with his uncle, Marcel Lapierre of Morgon fame, and did a stint at Domaine Prieuré Roch in Burgundy. His first solo vinification was in 1999. Like a growing number of young wine-makers, Pacalet does not own land, but rents carefully selected parcels based on the quality of the terroir and the age of the vines (40-80 years). The vines are cultivated according to strict specifications and by the principles of “lutte raisonnée”; that is, the abstention from the use of chemical herbicides, fertilizers and fungicides whenever possible. Besides the positive effects on nature and on our health, this approach encourages the microbial proliferation which is vital to the terroir effect. Yields are kept to 30 – 45 hectoliters/hectare. The grapes are harvested by its own personnel and are vinified by complete, cold carbonic maceration in order to preserve the finesse of aromas and eliminate the d anger of oxidation. Only indigenous yeasts are involved in fermentation, and the wine is unfiltered after five to nine months of elevage on fine lies in old fûts and foudres, with only a minimum of sulphites added at bottling. On request, bottling without any sulphites is available. Created just three years ago by Christophe Pacalet and Marcel Lapierre, the Domaine "Les Marcellins" offers a great glimpse of four Cru Beaujolais: Brouilly, Chénas, Chiroubles, Moulin à Vent, which will soon be completed by Côte de Brouilly for the 2001 vintage. |
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| Cote de Brouilly |
| Endowed with a beautiful deep purple color and a nose that exudes small red fruit. On the palate, this Brouilly de Marcellins is well-structured and ethereal with a profusion of small red fruit on the finish. A wine for sheer drinking pleasure, to be enjoyed without moderation. The most ethereal of the Beaujolais appellations, it expresses freshness and delicacy, with blueberry, blackberry and plum on the palate. Drink as an aperitif or serve with young, soft cheeses. |
| Chiroubles |
| With a rich purple color enhanced by violet reflects, this wine exhibits aromas of intense red fruit, accented by exquisite aromas of coffee and cocoa. On the palate, this Chirouble surprises, combining an ethereal structure with delicate, elegant tannins and sumptuous notes of luscious red fruit. To be enjoyed absolutely immediately and over the next five years. |
| Chénas |
| While the color may again be described as a beautiful intense purple, the nose, though still closed, expresses notes of cassis leaves that are echoed on the palate. This Chénas exhibits a more powerful structure than the proceeding wine offering aromas of mineral, good length and soft tannins. A wine for cellaring, it still requires a bit of time before it will fully express itself. With a flowery note of peony in the nose, this cuvee allies red fruit with fine tannins and a more mineral structure. Perfect with charcuterie. |
| Moulin à Vent |
| The Moulin à Vent offers an intense purple color and breaths aromas of very ripe fruit. On the palate, the structure and mineral notes once again dominate the fruit which nevertheless promises to evolve within several months. To be watched closely... With ripe fruit bound to fresh minerality, this wine has aging potential. With time it begins to resemble the pinot noir of Burgundy. To be served with more complex dishes, such as curry. |
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