Description

• Alcohol %: 12%
• Decant Time: 30 minutes
• Taste: red cherry, raspberry, floral, spice, earthy, bright acidity, silky tannins, light body, fresh finish
• Food Matching: Roast chicken or turkey, Pigeon with berry jus, Four-cheese pizza, Chargrilled pork (thit nuong), Club sandwich / deli meats
• Grape Variety: Gamay ,

Tasting note

品飲筆記：杯中先是清新的櫻桃與野莓香，夾帶細緻花香與一抹香料與土壤氣息。入口活潑，酸度明亮，酒體輕盈但有層次，單寧柔順如絲，尾韻乾淨而帶回甘。 酒莊風格：克里斯托弗·帕卡萊在產區以手工精神著稱，追求產地真實感，釀造上偏好低干預、尊重地塊的做法，讓小區風格能夠在瓶中說話。 釀造筆記：以溫和萃取與自然發酵為主，使用不會蓋掉果香的容器（如不鏽鋼或水泥槽與舊木桶），控制硫化物並盡量少過濾，保留新鮮與細緻的本色。 葡萄園與土壤：來自切納斯的小地塊，土壤排水佳，日夜溫差幫助保存酸度與香氣。產量管理偏低，讓果實風味集中而均衡。 飲用建議：即飲即可享受，或短暫醒酒半小時會更開放。配餐方面很友善，搭烤雞、烤豬或芝士拼盤都很合適，適合與朋友輕鬆分享。

Tasting note: Fresh and perfumed on the nose with bright red cherry, raspberry and pretty floral lift, edged by a hint of spice and light earth. The palate is lively and nimble—crisp acidity drives a light, silky texture with gentle tannins and a clean, lingering finish. Producer notes: Christophe Pacalet is a respected artisan in Beaujolais, focused on terroir expression and minimal intervention. His Chénas bottlings aim to showcase the village’s granite and schist-driven character, balancing fruit purity with subtle savoury nuance. Winemaking notes: Fermentation is handled with gentle extraction to preserve aromatics and freshness; parcels are vinified with a hands-off philosophy and often see a mix of stainless, concrete or older neutral wood to avoid overt oak influence. Low sulfur and restrained filtration help maintain vibrancy. Vineyard notes: Sourced from small plots in Chénas, planted on shallow, well-draining soils with good sun exposure. Yields are kept modest to concentrate flavour; cooler nights preserve acidity for a lively, food-friendly profile. Cellaring & serving: Approachable now but will drink well through the drinking window. Serve lightly chilled; decant 30 minutes to open aromas. Pairs beautifully with roasted poultry, chargrilled meats, and rustic cheese plates.

Winery

克里斯托弗·帕卡萊是波傑拉村莊派的手工釀酒人，注重產地個性與低干預釀造。他與小農合作，挑選不同地塊，釀酒時採取溫和處理、控制用硫、以中性容器陳年，目的是保留果香與土地風貌，成品清新且有細緻層次。

Christophe Pacalet is an artisan producer based in Beaujolais known for producing terroir-driven, low-intervention wines. Working with small growers and selected parcels, Pacalet focuses on gentle handling in the cellar—balanced fermentation, modest sulfur use and ageing in neutral vessels—to preserve freshness and the distinct character of each village.