The history of the Pacaud winemakers in southern Burgundy

The small village of Chasselas is nestled in southern Burgundy, at the heart of a natural cirque. A few vineyards are planted just a stone’s throw from the Roche de Solutré. It was here that the Pacaud family put down roots in the mid-20th century.

It all began with the grandparents, Marie-Geneviève and André, in 1954, the year Guy Pacaud – father of Julien and Sébastien – was born. They started their mixed farming business there (vineyards and livestock). It was only natural that Guy took over the estate in the late 1970s. He rapidly expanded the wine-growing business by planting and buying up vineyards around the village. He was already working the soil, aware of its importance for the vines. At that time, most of the wine was sold in bulk.

Next came Julien (2014) and then Sébastien (2021), carrying on the family tradition.

Winegrowing that respects the environment

The balance of each vineyard’s ecosystem is essential for producing well-balanced wines. It is up to Sébastien and Julien Pacaud to protect it and manage it wisely so that every vine can perform at its best.

With a degree in bioengineering and environmental engineering, Julien Pacaud quickly realised that he could apply his knowledge to the wine industry. Agronomy, plant and environmental biology in viticulture, and microbiology in the winery. This approach fascinates him and gives real meaning to his work as a winemaker:

“I’ve always been interested in soils and their composition; that’s my background. I know the environment in which I work every day inside out.”

A bespoke approach for every plot

It may seem obvious, but this is no longer always the case. The soil must remain alive: the minerals that nourish the plants come from the breakdown of organic matter by soil organisms and micro-organisms. That is why, at Domaine Pacaud, each plot of land is worked without disrupting the existing ecosystem. Some plots require ploughing by horse.

The vineyards are bordered by hedges or lie on the edge of forests. Plans are currently being considered to plant certain tree species around the vineyards, again with the aim of protecting each ecosystem:

“The more living things there are in it – plants and animals – the richer the environment is, and therefore the better it is for the vines.”

Some soils cannot withstand competition. It is therefore necessary to adapt cultivation methods accordingly: cover crops, shallow ploughing, weed control, harrowing, hoeing, treatments, etc. Every action is carefully considered and measured to ensure the balance of each wine and the subtlety of each terroir.

Authentic winemaking methods

This is a truly challenging task, given how difficult it is to know exactly what each terroir has to offer. Over the years, Julien and Sébastien Pacaud have come to understand each one through humility and careful observation. Their in-depth knowledge of their vines and the fact that the harvest is carried out entirely by hand enable them to bring out the distinctive character of each plot, whilst respecting the vintage.

“We can say we’ve produced a fine vintage when, upon tasting it, one can sense the character of the terroir from which the wine was born.”

In the cellar, minimal intervention. Direct pressing for the whites. Semi-carbonic fermentation for the reds, with no added sulphur. Maturation takes place either in stainless steel tanks or in oak barrels, using indigenous yeasts, at a pace suited to each cuvée.

Some photos of the Pacaud estate