Domaine Philippe Pascal
"Young natural as winemaking preacher'
Reputed to be talented! Like Burgundy, always drinking!
See Marcel LaPierre's nephew in the Prieuré lock of person served as the brewing head! ' Is the first necessary to introduce Philippe Pascal.
However, the name now and [Philippe Pascal] has became synonymous with one of the representative nature of wine maker or.
Although his winemaking approach is immutable.
Zu ヴィオワイン said [Jules ショヴェ] to one studied, taking over the ショヴェ philosophy and ESPRIT, head to the wine-making.
[Jules-ショヴェ] and according to the genealogy of the producers who have inherited the philosophy will honestly hear not making sense, but he left the impact of unable to.
Build a wine without relying on antioxidants, agricultural chemicals, and spawned the rueful Gamay aged learned winemaking from Marcel Lapierre, Jules shove disciple [Jack-ネオポール] [Jan Roel: the other [Fredrick KOSAR], [Yvon Metra], [Jean-フォイヤール], such as [Jules ショヴェ: the are many producers who have learned from books left.
The is a [Philip Pascal] [Jules ショヴェ] last protégé.
He and Jules ショヴェ 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 natural yeasts in the field'
Without chemical fertilizer
Use ripe healthy fruit
These is approach had done anyone until the 1950s modern brewing techniques and practices, which had never been invented.
But the spread once its technology more efficient and more profitable brewing method could be developed, was expelled the classical technology.
Producers who think, however in recent years, more natural cultivation brewing methods, and faithfully representing the terroir of the land little by little was seen. Love ショヴェ not succeed Philip Pascale is of course one of them.
In the actual winemaking believe things that look different by sticking to the traditional varieties of Burgundy Pinot Noir and Chardonnay, varieties of single variety of soils and climates.
Cannot copy produced that year, its land, its climate, wear a uniform approach so make the routine tasting of this wine is called ideal.
In cultivation, focusing on getting healthy grapes to mature anyway without the use of pesticides and herbicides. 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. Does work thinking and impair the flavor of the grapes and remontage （ ）.
For similar reasons to the use of new oak in carefully, avoid excess barrels from roasted aroma. No complementary acid or chaptalization.
Is that practice now called natural wines is the typical approach taken Philippe Pascal, do not feel the flavor of wine quality is in the some other natural ' wines in the wine of his lax and volatile, reductive nuances.
It said Pascale said with the knowledge gained from the experience of many, find out how various characteristics of.
Pascale said takes balance of oxidation and reduction in the background dense and a variety of scientific knowledge, has produced great wine was completed.
Even his mentor, Jules ショヴェ ' cannot work on fully understanding that scientific will seem like only a scientific theory, and such. This theory is based on the natural sciences drop in. "With talks.
Experience in the Prieuré rock and thorn Philippe Pascal goes a step further by their 5 years of winemaking, has come a more complete wine road.
Philip Pascale wine aging terms
For us without fathers and the sulfite using fermentation and brewing, some incorporating modern technology, to create wines of real.
Sulfite, when the next-door wine is exposed to air, small uses only. Not synonymous with sulfite preservatives. Neat brewing and storage environment under the length of the wine aged effect of tannin, acidity, alcohol and carbon dioxide, Lees, of these elements or small is being affected.
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.
3-7 Years and features wine producing areas will become more crisp. Look at the old wine, has aged 13 to 15 years.
And become more solid by Cork, such as status and ageing conditions depends maturity curve. Just doesn't mean suddenly deteriorated from past life, in a healthy environment.
1992 "Domaine, Prieuré, lock, BGO cuvée Pasquale' drink in Paris and Geneva, and interesting about the ageing of the wine.
In 1992, a light crop. But at BGO, let alone [o-Mézières] and not ended up dead instead of losing the youthful, by [Clos Vougeot].
One important thing is that (originally a brick color did that) from the original color tone slightly blackish back color.
It looks strange, but is this color change will happen by the slow ripening of bottle aging, pericarp anthocyanin compounds, so for extraction of percieved and Lees.
To name one more thing about this color change, and in the Paris Bistro [バラタン] recently, （ [gevrey-Chambertin 2001] thought I drank in the blinds, in 2005 or so. It is from had become much stronger color than filling the bottles immediately after.
| Once Prieuré rock brewing head served, or of even kicked the brewing head of DRC's seat familiar Pascal, the nature of wine production representative at now all has become. Personally, the term natural is not like the no doubt and have a taste of the kind of distinctive wines Pasquale and delicious thing. Maker and line-up from the 2009 lineup, will be watching!
Philip Pascale white toppcuve is. Is the scent feels overwrought impressions derived from the mineral-rich, very rich and tropical fruit aromas, with flowers and spicy nuances and even the extremely complex anyway. Vast expanse of the moment in the mouth. It is overwhelming mineral, big fruit flavors with a strong impression. Acid and fairly rigid mineral. Is it the power of each element of the flavor, this wine is wine to never sleep. Wait for at least 5 years.
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