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.

Pascal has a good friend with several small but excellent parcels of vines in this world famous white wine address. All the plots are farmed organically, and hand harvested for optimal balance of ripeness and structure. A tip-top village White Burgundy like this should never be served too cold, 50 degrees is about right, and when young a brief decant will help to unleash the beautiful aromatics. Serve in a nice, big Burgundy stem and you’ll encounter an enchanting perfume of green apple, hazelnut, lemon curd, almond paste, wild honey, and hints of fresh baked pastry all play with a sublime, medium bodied texture and loads of classic saline minerality. Pair this White Burgundy stunner with your favorite lobster or crab dishes, white fish in a cream sauce, or any roasted fowl.