Pascal Jolivet was founded in 1987 and is one of the most dynamic domaines in France’s Loire Valley. Based in Sancerre, the domaine now owns 70 hectares of vineyards spread across the appellations of Sancerre and Pouilly Fumé. The domaine supplements the estate holdings with additional fruit sourced from long-term contract growers some of the prime sites of the region including ‘Les Caillottes’, ‘Le Chêne Marchand’ and ‘Le Clos du Roy’. Pascal shares his philosophy with winemaker, Valentina Buoso: 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.
Jolivet own 42 hectares of vineyard in Sancerre, at an altitude of between 200 – 400m, close to the villages of Bué, Verdigny and Ste Gemme, 3.5 of which are planted with Pinot Noir. Located close to the Loire River and surrounded by forest creates a relatively mild micro climate for the vineyards. The soils are a calcareous-clay. The vineyard was planted in 1952 giving old vine concentration to the wine.
After 10 days of cold maceration the juice is fermented for 15 days in stainless steel at 22°C using only naturally occurring yeasts. After fermentation, the wine spends 15 months maturing in barrel (one third is new oak), giving a subtle, rich complexity to the wine before bottling. All parcels are vinified separately and are blended just before bottling, which takes place without filtration.
Production: 4000 bottles
“Despite a challenging growing season, 2012 was the year that Muscadet really shone, producing some of the best examples ever. Yields were around half the average, however. Sancerre and Pouilly-Fumé fared better for whites and reds, with good, uniform ripeness, no rot, and yield in line with the norm.” www.jancisrobinson.com
Bright ruby red in colour. Notes of forest fruits and red berries on the nose. A lightly spicy character with a hint of pepper add to the intrigue on the palate which has great finesse and depth and refreshing acidity.
Excellent with mushrooms, duck, game in particular, venison.
Serve at 14-16°C.
Sancerre AOC, Loire
100% Pinot Noir