Pascal Jolivet, founded in 1987, is one of the most dynamic domaines in France’s Loire Valley. Based in Sancerre, the domaine now owns 95 hectares of vineyards spread across the appellations of Sancerre (75), Pouilly Fumé (20) and 50 hectares in Touraine. The domaine supplements the estate holdings with additional fruit sourced from long-term contract growers from some of the prime sites of the region including ‘Les Caillotes’, ‘Le Chêne Marchand’ and ‘Le Clos du Roy’.
Jolivet owns 42 hectares of vineyard in Sancerre, close to the villages of Bué, Verdigny and Ste Gemme and 8 hectares in the villages of Les Loges, St Andelain and Tracy in the Pouilly-Fumé appellation.
Valentina Buoso, a young, dynamic winemaker took over from her predecessor, Jean-Luc Soty, who had worked with Pascal for 22 years, in 2013. Pascal shares his philosophy with Valentina: to work in harmony with nature to produce wines with purity of fruit, a linear character and minerality, allowing a natural expression of the vineyard to give the wines a sense of place.
Pascal’s twofold vision is to retain the style and quality of the wines but with greater precision and elegance, and to refocus on the Loire as ‘the home of Sauvignon Blanc’. The natural potential of the fruit is ‘passively’ developed, meaning that no chemicals are used for juice clarification and no industrial yeasts during fermentation. This approach to winemaking has been embraced since Pascal’s first vintage back in 1990.
Pouilly is situated 200km south of Paris, on the east bank of the Loire. Jolivet own 8 hectares, in the villages of Les Loges, St Andelain and Tracy. Located close to the Loire River and surrounded by forest creates a relatively mild micro climate for the vineyards. The soils in Les Loges (50% of blend) are chalky, giving the resultant wine length and body, while in St Andelain (30% of blend) and Tracy (20% of blend) flint and clay dominate. The grapes grown in these soils add ripeness and fruit to the character to the blend.
After harvest, the grapes are hand sorted and then gently pressed. The juice is then fermented in stainless steel using natural yeasts, at 16°C for 33 days. The grapes from each parcel are fermented separately. After fermentation, the wine spends a further two months ageing in stainless steel before bottling.
Vibrant yellow colour with restrained aromas of citrus, apple and flint. It is precise and layered with clean, driving acidity, elegance and finesse. A wine with dazzling character high minerality.