This tiny 0.75 acre Clos is situated within the historical Clos du Cellier aux Moines and overlooks the famous first growth. The slope here is marked (about 20%) and the vine culture was abandoned there after the Phylloxera crisis. As they were convinced that this vineyard had a promising potential, the Pascal family decided to replant it with a selection of fine and very fine pinots noirs. Surrounded by four thick walls, the little Clos Pascal, just like the Clos du Cellier aux Moines itself, benefits from a due south exposure combined with optimal ventilation. It is overlooked by an ancient windmill. The clay-limestone geology that is shared by all the great Burgundy vineyards is obviously present here. Shallow stony soils composed of sand silt and clay naturally help control the vines' vigour. They are supported by a hard oolitic limestone slab. As they only yield 5 bunches per plant, these vines are particularly fit for giving highly concentrated wines with outstanding texture and finesse. The plantation density reaches 13,000 plants per hectare contrary to the standard 10,000 plants, thus limiting the yield naturally. Indeed all the standards that contribute to produce an excellent wine are present here.
Indeed winemaking at the Clos du Cellier aux Moines doesn't rest on any dogma. This is also the case with Clos Pascal. The only principle that prevails is to carry out as less operations as possible. The high quality of both terroir and grapes does not require any technical 'gimmick' to produce a great cuvée. The wine making process is very gentle: it is a matter of leaving the grapes to soak rather than extracting the juice they contain.
« Simplex natura » has always been our motto... After a week or so in vats at a low temperature, the must will begin to ferment naturally (no yeasting).Guillaume Marko, our oenologist, wets the top of the cap to encourage this infusion. Depending on the vintage, a variable part of the harvest is de-stemmed in order to preserve the optimal aromatic and flavour potential of the berries. Vatting lasts for about three weeks then the wine is poured into oak casks (50% new oak). Maturing is carried out for
18 months in barrels and ends in vats for 30 days.
Thanks to its length and above all to its beautiful texture, this cuvée can rank among the most racy pinots noirs Burgundy can produce. Its colour fills the glass with deep ruby hues. The nose unveils very subtle floral fragrances as peony and iris. When swirling the glass, it displays powerful black fruit aromas. On the palate, the tannins are particularly velvety and racy. This is a very intense and expressive wine, full of charm. A magnificent and perfectly harmonious vintage was born.
Displaying a beautiful clear and golden robe, this Puligny-Montrachet Premier Cru trumpets its class without prevaricating. The particularly refined citrus and white flower aromas are typical of the great terroirs of this appellation. The palate is rather powerful but it is above all the ethereal and mineral profile of its structure that makes it so classy. Its salty finish is endless. This is the purest expression of a great terroir.