Sancerre Rosé 2013

Domaine Pascal Jolivet

Terroir: Situated 125 miles south of Paris, the Sancerre landscape undulates at an altitude between 650 and 1,300 feet. The Loire River on the Eastern side of the hilly environment creates a relatively temperate microclimate for the wines. Pascal Jolivet Sancerre Rosé is sourced from different terroirs throughout the appellation including estate vineyards in the villages of Bué, Verdigny and St Gemme.

Vinification: The Sancerre Rosé is made with 100% Pinot Noir and is a blend of direct press and "saignée" production methods. Pascal Jolivet practices a minimalist winemaking style, allowing nature to take it's course. It is produced using exclusively native yeasts, and entirely in temperature stainless steel. All parcels are vinified separately until final blending and bottling.

Additional Information

The 2013 Sancerre Rosé is a pale salmon pink in color with a subtly nose of fresh berries. On the palate the wine is delicate and elegant with layers of herb, strawberry and a clean, crisp finish.

Recent Press

  • Wine Image Author: Joe Roberts
    Date: Monday, May 19, 2014

    "Can partial saignee be more than just ok? Apparently that's a yes; & even elegant, too."

    Grade: B+
  • Wine Image The Daily Meal Author: Gabe Sasso
    Date: Thursday, May 1, 2014

    "This Loire Valley wine was made entirely from Pinot noir. Fermentation took place in stainless steel tanks using only native yeasts. Grapes from different parcels were vinified separately and final blending occurred prior to bottling. This wine has a suggested retail price of $27. Rose petals and vanilla bean aromas are prominent on the nose here. The palate is full of pure, unadulterated, bright strawberry flavors. Bits of spice accompany all of that fruit, providing a nice complement. Ruby red grapefruit flavors and white pepper are part of the long and pleasing finish. This ros, which shows a bit more depth than most, is delicious all by itself."

  • Wine Image Bigger Than Your Head (Eating & Drinking: the good, the bad, and the rest of it) Author: Fredric Koeppel
    Date: Friday, March 21, 2014

    "Slightly ruddy copper-peach color; hints of ripe peaches, red currants and blood oranges, touched with peach skin, pomander and pomegranate; this ros is a bit fleshier, a bit more florid, supple and strawberryish than the preceding model, but is just as dry, as crisply acidic, even a touch austere from mid-palate through the spice and stone influenced finish. Now through the end of 2014. Excellent."

    Grade: Excellent

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