2008 P. Pacalet Gevrey Chambertin available for $88 off wine list at restaurant in Brooklyn

Clear light ruby color. A bit shy on the nose. Red-fruited, earthy, with a just about medium-bodied palate showing a smooth but somewhat granular texture. If you focus, you can detect the twinge of bitterness from the stems on the finish, but it is not intrusive. Delicious, drinkable and pure, but also frank and straightforward, leaving you wanting perhaps a touch more complexity and depth. Overall quite good, but not a revelation.
 
originally posted by SFJoe:
Any comments from PP about how he's getting there?
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Nothing specifically technical that I recall. Like all the good ones, I guess: learning with every harvest to do fewer and fewer strange things to the grapes and their juice...
 
A friend who visited him last year reported the following (and I have no idea what part of this is recent practice): whole cluster, foot stomping, semi-carbonic, manual pigéage, long fermentation on skins, no racking, vats/tanks filled with exogenous CO2, no stainless steel, manual bottling, cellar maintained at a constant temperature of 14C both pre and post bottling.
 
originally posted by Oswaldo Costa:
A friend who visited him last year reported the following (and I have no idea what part of this is recent practice): whole cluster, foot stomping, semi-carbonic, manual pigéage, long fermentation on skins, no racking, vats/tanks filled with exogenous CO2, no stainless steel, manual bottling, cellar maintained at a constant temperature of 14C both pre and post bottling.
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IIRC, he also rolls the barrels to re-suspend the lees.
 
originally posted by Oliver McCrum:
Manual pigeage and foot stomping?
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Yes. I used to think pigeage meant the same as foot stomping, but it seems to be a more general term for stirring of the must.

Pigeage (France)
This is one method of submerging the cap of skins and grape solids, which is kept in contact with the fermenting wine to increase extract during the cuvaison. Pigeage à pied is the process of pushing it down with the foot. The same may be achieved by pumping the fermenting wine over the cap, or be submerging it using boards laid across the top of the vat.

Source: http://www.thewinedoctor.com/glossary/p.shtml
 
originally posted by Oswaldo Costa:
originally posted by Oliver McCrum:
Manual pigeage and foot stomping?
Click to expand...

Yes. I used to think pigeage meant the same as foot stomping, but it seems to be a more general term for stirring of the must.

Pigeage (France)
This is one method of submerging the cap of skins and grape solids, which is kept in contact with the fermenting wine to increase extract during the cuvaison. Pigeage à pied is the process of pushing it down with the foot. The same may be achieved by pumping the fermenting wine over the cap, or be submerging it using boards laid across the top of the vat.

Source: http://www.thewinedoctor.com/glossary/p.shtml
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Given the separate mention of manual pigeage, is foot stomping perhaps a reference to how the grapes are crushed initially?
 
originally posted by Michael Lewis:

Given the separate mention of manual pigeage, is foot stomping perhaps a reference to how the grapes are crushed initially?
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I agree - I've always thought that pigeage was the act of rolling around naked in a fermentation tank filled with must (which is always better than rolling around in shouldn't, because of the power of moral suasion), while foot stomping was a means to crush the grapes softly so that nasty tannins wouldn't meld in with the wine and turn your Friuli merlot into something resembling Sagrantino or pre-Ravier bottles of Domaine Tempier. Pacalet's footstomping of grapes to add softness to a wine but then leaving the stems in anyway seems to strike me as counterintuitive at best, an indication of a potential split personality disorder at worst. However, I've met him and have liked his wines so I'll veer in the general direction of counterintuitive, just because. I mean, why not?

-Eden (thinking that a Plymouth gin martini kissed with barely enough dry vermouth, shaken just so and enhanced with a slice of lemon rind from a meyer lemon plucked from the tree just moments prior to the furious agitation generally rounds out the harshness of everything at least as well as all the footstomping you're able to countenance, even more than if said stomping was transpiring at the Grand Ol' Opry on Saturday night back when it was at the Ryman)
 
originally posted by Michael Lewis:
Drank the 2008 Pacalet Gevrey ChambertinClear light ruby color. A bit shy on the nose. Red-fruited, earthy, with a just about medium-bodied palate showing a smooth but somewhat granular texture. If you focus, you can detect the twinge of bitterness from the stems on the finish, but it is not intrusive. Delicious, drinkable and pure, but also frank and straightforward, leaving you wanting perhaps a touch more complexity and depth. Overall quite good, but not a revelation.
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Bang on tasting note on Pacalet at large. I especially like "quite good but not a revelation". So true.

Somehow is difficult to be disorderly in the Cote d'Or or am I completely wrong ?
 
Take a look here

You can do pigeage by foot (top picture) or with a pigeur (bottom picture).

I think but am not sure, that foot stomping is foulage not pigeage.

Foulage takes place before fermentation when one wants a traditional maceration.
I guess Pacalet would like to avoid this.

Pigeage takes place after fermentation begins.
 
originally posted by Filippo Mattia Ginanni:
Somehow is difficult to be disorderly in the Cote d'Or or am I completely wrong ?
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don't even know where to begin on this one.

Something tells me I'd have to take it to email.

But we could concentrate on Macon, and be really happy, no?
 
originally posted by Eden Mylunsch:
(thinking that a Plymouth gin martini kissed with barely enough dry vermouth, shaken just so and enhanced with a slice of lemon rind from a meyer lemon plucked from the tree just moments prior to the furious agitation generally rounds out the harshness of everything at least as well as all the footstomping you're able to countenance, even more than if said stomping was transpiring at the Grand Ol' Opry on Saturday night back when it was at the Ryman)
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Even without the vermouth and lemon.
Lots of ice tho . . .
Best, Jim
 
originally posted by Brézème:

You can do pigeage by foot (top picture) or with a pigeur (bottom picture).

I think but am not sure, that foot stomping is foulage not pigeage.
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Foot stomping is foulage, not pigeage. And, Éric, I think a "pigeur" is a mechanical device. The hand-held tool which you show below (and again here) is "une pige", or so I've heard it called around Volnay. That's what we use, bought in the Côte de Beaune, although with a Spanish improvement (we've completed the handle with a transverse bar, so that it ends in a T, which makes it easier to 'piger'...)

pige.jpg
 
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