Terroir: Pascal Jolivet Sancerre Blanc is sourced from three vineyards in the heart of the appellation. The "Les Caillottes" vineyard and it's chalky soils makes up 50% of the blend, followed by the hillside vineyard of "Les Terres Blanches" at 30% and the limestone and flint riddled vineyard of "Silex" making up the remaining 20%.
Vinification: Pascal Jolivet practices a minimalist winemaking style, allowing nature to take it's course. Each of his white wines is produced using exclusively native yeasts, and entirely in temperature stainless steel. All parcels are vinified separately until final blending and bottling.
Pale and vibrant in color. The 2010 Pascal Jolivet Sancerre is fresh, clean and screaming with racy acidity. On the palate it is fresh and tightly wound; acidity is tempered by very subtle residual sugar; very clean; alive, racy, youthful. Overall, a dry and elegant wine.
Blend: Sauvignon Blanc: 100%
"Jolivet is the gold standard in Sancerre and the benchmark for unoaked Sauvignon Blanc- from the Loire Valley or anywhere else. The product of natural winemaking, it is filled with brilliant acidity and luscious citrus flavors; it's a perfect match with creamy goat cheese, river or lake fish and all types of shellfish."
Score: 88 PointsInternational Wine Cellar Author: Josh Raynolds
"Pale orange-pink. Fresh red berries and orange pith on the mineral-accented nose. Dry, nervy and incisive on the palate, offering tangy strawberry and lemon flavors and a touch of bitter herbs. The strawberry note carries through on the focused, persistent finish."
Score: 90 PointsWine Spectator Author: James Molesworth
"A bony and mouthwatering style, with lots of flint framing the lime, chive and fleur de sel notes. Shows great cut on the finish."
Score: 89 PointsSnooth Editorials Author: Gregory Dal Piaz
"Quite a piercing nose with some floral top notes, followed by quartzy mineral elements, a touch of unripe peach and some lightly tropical citrus fruit elements. Wonderfully balanced in the mouth, this has solid acidity and a thin layer of baby fat from ripeness all covering just unripe stone fruit and stony flavors. The back end really gets in a mineral groove that drives the moderately long finish. Theres plenty of acid here but it remains well covered until the finale when it pops with some lemony, faintly woodsy fruit."
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