Domaine Philippe Pascal
"Preacher of young natural winemaking"
Reputed to be talented! Like Burgundy, always drinking!
"Is the nephew of Marcel Lapierre, Prieuré-lock the person served as the brewing head! "Is a commonplace phrase when introducing Philippe Pascal.
However, [Philip Pascale] and now the name became synonymous with one of the representative nature of wine maker will not.
Although the approach to his wine is immutable.
Founder of Vio wine be said [Jules shave] to the one studied, taking over the spirit and philosophy of the shave head to the wine-making.
[Jules shave] and cannot help feeling its impact according to the genealogy of the producers who have inherited the philosophy would ask not too much and honestly, he left.
Build a wine without relying on antioxidants, agricultural chemicals, and spawned the rueful Gamay learned winemaking from a disciple of Marcel Lapierre, Jules shove [Jack, no pole] [Jan Roel: the other [Fredrick, KOSAR], [Yvon Metra], [Jean Foyer], such as [Jules shave: for there are many producers who have learned from books left.
The[Philippe Pascal] is [Jules shave: last protégé.
He Jules shove and said both spent six years, learned that philosophy.
And its philosophy.
"Using a natural yeast to ferment.
"Without during brewing SO2.
"Without the for pesticides and herbicides kill the natural yeasts in the field.
"Without chemical fertilizers.
"With the ripe healthy fruit.
These techniques is until the 1950s modern brewing techniques and practices, which had never been invented, everyone had gone.
But was expelled the classic techniques developed cultivated brewing process more efficient, more profitable and the technology spread quickly.
Producers think, however in recent years, more natural growing brewing methods, and faithfully representing the terroir of the land is little seen. Thought shave not succeed Philip Pascale is of course one of them.
I believe the things that look different depending on the various varieties of single, sticking to traditional varieties of Burgundy Pinot Noir and Chardonnay in winemaking of the actual soil and climate.
Is wine produced that year, the land, the climate, wear a uniform approach, so create a routine to copy cannot be called ideal.
Efforts to get healthy grapes without the use of pesticides and herbicides in farming, mature anyway. Entirely up to ferment without the destemmed, percieved ideal to be harvested under-ripe.
With the power of natural yeast without the use of SO2 in the brewing, with grapes fermented. No work believes losing the flavor of the grapes, such as (remontage).
For the same reasons in careful use of new oak barrels, avoid excess barrels from roasted aroma. No complementary acid or chaptalization.
Philip Pascale has practiced the typical method employed is now called natural wines.You don't loose quality as seen on some of the other natural ' wines into his wine and volatile flavor and nuances of reductive feel.
Characteristics of Pascal's with the knowledge gained from the experience of many, there are various brewing methods to know said.
Pascale said takes balance of oxidation and reduction in the background detailed a wide range of scientific knowledge, has produced great wine was completed.
Jules shove his mentor, even "can't work on, not fully understanding that scientific will seem like only a scientific theory, like this. This theory is based on the natural sciences drop in. "And the talks.
Experience in the Prieuré lock and Philip Pasquale thorn goes a step further by their 5 years of winemaking, has come a more complete wine route.
Philip Pascale wine aging terms
Without we fathers and the sulfite in fermentation and brewing, some incorporating modern technology, to create wines of real.
Sulfite uses just a little only at the time of the next-door wine is exposed to air. Not synonymous with sulfite preservatives. That affect the effect of tannin, acidity, alcohol and carbon dioxide, Lees, of these elements or small length of the maturation of the wine in neat brewing and storage environments, it is.
If If you drink young wine (jars from a period of approximately three years), to drink from the carbon dioxide in the wine decanter is recommended.
Characteristics of the wine producing areas over three to seven years, and will become even more clear. If you look at the old wine is aged 13 to 15 years.
To go further, and State for solids, such as cork and ripening conditions depends maturity curve. Only mean sudden degradation from past life in a healthy environment, it is not.
1992 "Domaine, Prieuré, lock, BGO cuvee Pasquale" drink in Paris and Geneva, and interesting about the maturation of the wine.
It was in 1992, light crop. But at BGO, let alone [o-Mézières] and ended up dead instead of losing youthfulness by [Clos Vougeot], if it's not.
One important thing is that (originally a brick color was) from the original color tone slightly blackish back color.
It is ripening and bottle aged for so it looks strange, but fewer pericarp anthocyanin component extraction from a percieved and Lees, cause, such as color changes.
This color change again one single cite examples and recently in Paris Bistro [Vartan] my [gevrey-Chambertin 2001] thought I drank in the blinds, in 2005 or so. Is had become much greener compared to filling the bottles immediately after the color.
| Once brewing head of the Prieuré lock served as what's kicked the brewing head of DRC's seat in Pascal's familiar, producers representing the natural now that all has become. No doubt I have taste wines Pasquale personally the term natural is not like the kind of unique and delicious. Is a maker and strengthen lineup starting in 2009, now keep your eye on!
And aromas of red berries, especially strawberries, Premier is a deep, complex flavor. Verve in the exquisite balance of sweet fruit flavors and firm tannins, gentle feel. I'm 10 minutes can be enjoyed a diplomatic style for drinking now, but if possible two or three years want to wait.
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