Pascal Jolivet, Pouilly Fume

Pascal Jolivet

Each grape is sorted when gathering the harvest; we work by gravity to respect the natural flow of the juice within vinification process. A light pressing to preserve the quintessential character of the fruit. Terroirs are blended: 50% limestone, 30% flint and 20% limestone clay. pictocarte Each terroir is vinified separately in thermo-regulated stainless steel tank. Limestone brings minerality and finesse. Limestone-clay enhances fruit and richness. Flint provides structure and minerality. pictoverre Masculine, fruity, timeless and complex. Pascal Jolivet was founded in 1987 and is now one of the most dynamic domaines in France’s Loire Valley Based in Sancerre, the domaine now owns 90 hectares of vineyards spread across the appellations of Sancerre and Pouilly Fumé plus an additional 50 hectares in Touraine Pascal and his winemaker, Valentina Buoso share a clear philosophy to work in harmony with nature to produce wines that show a clear sense of place and varietal character Pascal believes in minimum intervention in the vineyard and during winemaking His vineyards, cellar and winery are all one system, working together in symbiosis to produce wines of exceptional quality in harmony with the environment According to Pascal,Pascal,“if you have the best terroir and the best grapes, there is no need to interfere” “I do a kind of biodynamic vinification that takes time, but results in wines you can drink and enjoy My wines have finesse, elegance, and purity, with clean aromas and flavours There is a paradox in the winery, because I use technology, but only to control fermentation, not to interfere I have a strong philosophy that our wine is meant to compliment food We follow our own logical approach to respect the grapes and make Sauvignon Blanc wines that are fruity and vibrant” Pascal Jolivet 12.5%
Sauvignon Blanc

James Suckling 93 Points

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93 Points James Suckling



The Loire Valley is a key wine region in western France. It follows the course of the Loire river on its long journey through the heart of France, from the inland hills of Auvergne to the plains on the French Atlantic coast near Nantes.

In wine-making and viticulture, diversity is one of the region's key strengths; the wine styles made here range from the light, tart Muscadet and sweet, honeyed Bonnezeaux to the sparkling whites of Vouvray and juicy, tannic reds of Chinon and Saumur. without forgetting the well reknown Sauvigignon of Sancerre and Pouilly-Fume.

The key white-wine grape varieties used to make Loire Valley whites are Sauvignon Blanc, Chenin Blanc, Melon de Bourgogne

The number one red-wine variety is unquestionably Cabernet Franc, the grape behind the reds of Chinon, Saumur and Bourgueil. Lighter-bodied red wines are made from Pinot Noir, Malbec (known here as Côt) and Gamay.


France – the home of Bordeaux, Burgundy, Loire and Champagne – is arguably the world's most important wine-producing country. For centuries, it has produced wine in greater quantity – and of reportedly greater quality – than any other nation. Wine is ingrained in French culture at almost every level of society; it is the drink of both the elite and the common people, and a key symbol in Roman Catholicism, France's majority religion.

The diversity of French wine is due, in part, to the country's wide range of climates. Champagne, its most northerly region, has one of the coolest climates anywhere in the wine-growing world – in stark contrast to the warm, dry Rhone Valley 350 miles (560km) away in the southeast. Bordeaux, in the southwest, has a maritime climate heavily influenced by the Atlantic ocean to its west and the various rivers that wind their way between its vineyards. Far from any oceanic influence, eastern regions such as Burgundy and Alsace have a continental climate, with warm, dry summers and cold winters. In France's deep south, Provence and Languedoc-Roussillon enjoy a definitively Mediterranean climate, characterized by hot summers and relatively mild winters.

France's appellation system was created in the early 20th century and has since been imitated in many other countries. This complex system of laws ultimately defines each wine region and its boundaries and imposes strict rules around winemaking practices. Protecting the names of French wines and guaranteeing the quality and provenance of the products themselves are its key objectives. No other country has developed its appellation system to such an extent; as of 2012, there were more than 450 controlled appellations under the AOC titles and a further 150 Vin de Pays/IGP titles.