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Pascal Clement

Pascal Clement was born in the village of Savigny-les-Beaune to a family of growers, where his father founded the Maison in 1950. After over 20 years as a grower and winemaker in the region – including his time at legendary Domaine Coche-Dury in Meursault - he launched his own micro-négoçiant project in 2012. The wines live in a stunning building built in 1850 with a splendid arched cellar, housing 200 barrels. Pascal works with friends across several appellations, personally selecting and tending the plots he chooses to work with.

All the wines are native yeast fermented and malolactic happens naturally, as well. However, depending on the vintage, he may halt malolactic to preserve the acidity. For example, in 2015 he didn’t allow any of the whites to go through malo, but in 2014 all of them did.

Once the wine is in barrel Pascal, for the most part, doesn’t touch it until bottling - so no lees stirring/ bâtonnage. He’s mostly using 225L Burgundy barrels (in fact, our connection with Pascal was made through Rousseau). Recently, he has purchased some larger 500L barrels to start experimenting with..

BURGUNDY || Running a thin line from Auxerre in the north to Lyon in the south, the vineyards of Burgundy are revered, idolized and worshipped, especially those that fall in the Côte d’Or, or “Golden Slopes.” There are thousands of small-scale growers, often with only tiny parcels of land - in some cases mere rows - which means most Burgundy producers operate as négociants out of neccessity. Wines are classified from regional appellation (AC Bourgogne) up through Premier Cru and Grand Cru vineyards.