This is the story of two brothers, Julien and Sébastien Pacaud. The first one dreams of becoming a forest ranger. Passionate about nature, he studied biology. The second one already has his feet in the wine, at least in the bottle: graduated from a business school, he works in the world of corks and soaks up an oenological culture essential to the practice of his job. Julien and Sébastien are sons of winegrowers, the Pacauds, for 3 generations. Located in the heart of the village of Chasselas (where the inhabitants are called chasseloutis in reference to the Chapelle aux loups (wolf), the classified church of the village), near Mâcon, the family domain of 13ha sold the whole production in grape juice, until the return, in 2014, of Julien who then decided to produce his first vintage. His passion for Nature, as he says so well, he "will find it in the vineyard". The same year, Sébastien bought some vines of the Cru Saint-Amour in Beaujolais. However, it was not until 2021 that he joined his brother in the "Pacaud Vignerons" adventure.
Photo @Maxime Massa – Agence Album
If the vineyard has always been cherished, it is only in 2019 that the young brothers decide to label the production in Organic Agriculture (2022 will be the first certified vintage). The parcels are located in the communes of Chasselas, Leynes, Fuissé, Loché, Chaintré and Saint-Amour, offering the estate a tempting array of appellations such as Saint-Véran, Pouilly-Loché, Pouilly-Fuissé 1er Cru in white and of course Saint-Amour in red. The grapes are picked by hand when fully ripe. A tautology (which winegrower would say that he picks unripe grapes!) in the milieu, but which at the Pacauds takes on a particular meaning: Julien, with his knowledge, has been able to find the right balance between physiological ripeness and preservation of the aromas which never fall into the exoticism of an overripe grape.
In the cellar, things are done by two people, Sébastien having acquired superior knowledge in oenology in his previous professional experiences. The juices are pressed directly in whole bunches and then very lightly settled in order to preserve a maximum of complexity. Fermentations are carried out with indigenous yeasts, in barrels or in tanks depending on the cuvée. The wines are then aged on fine lees for a minimum of 12 months, with some crus waiting up to 24 months. The result is remarkable in its purity and precision. The subtle and perfectly managed oak maturing process accompanies the wine marvelously without leaving a tannic sensation in the finish that is sometimes unpleasant when the oak barrel has taken over.
In perpetual questioning, the Pacaud brothers continue their quest for precision by investing, among other things, in temperature control systems better adapted to their requirements. If details make perfection, perfection, at the Pacauds, is not a detail. Find the wines tasted HERE.