Pascal grew up in the village of Savigny-les-Beaune in a family whose grape growing and winemaking history goes back many generations. His father established a successful maison, or negociant house, back in 1950 and young Pascal was eager to learn all things viticulture. After school he spent several years working and learning at various domaines, including the world famous Coche-Dury, before setting out on his own and creating a new micro-negociant label. Like many of Burgundy’s scrappy, talented young winemakers, Pascal does not own any vineyards (yet!) and so he works very closely with a small cadre of 15 handpicked growers who have excellent parcels in terroirs that span the Côte d’Or and Côte Chalonnaise. After harvest, the fruit is transported to Pascal’s historic little cellar, built in 1850, for fermentation and aging. The winemaking is gentle, with a non-interventionist approach, using only native yeasts and small additions of sulfur as necessary. Elevage is in a combination of 225 and 500 liter barrels, mostly older, and the goal for all the cuvées is pure, terroir transparency.
Though the village of Aloxe sits right at the foot of one of the most famous landmarks on the Côte d’Or, the hill of Corton, it is still often underappreciated. But this silky smooth, elegantly layered bottling from Pascal is all the proof we need that this is exceptional terroir for Pinot Noir. Fermented with native yeasts (like all Pascal’s wines) and aged in barriques, about 30% new, for 18 months, the Aloxe-Corton is a regal, sap laden Pinot Noir that will gain further complexity and savor as it ages over the next decade plus. Decant for 30-60 minutes and serve cool, around 55-60 degrees, in a large Burgundy bowl and you’ll notice a lovely, deep garnet hue with hints of pink-orange at the rim. Aromas of spiced cherries, raspberry liqueur, red plums, cinnamon, clove, dried roses, wet earth, and wild mushrooms lead to a silky, fruit forward palette with excellent balance and fine tannins. Pair with hearty stews, roast game fowl, or a classic duck confit.
