Pascal Jolivet
Pascal Jolivet - "Attitude" Sauvignon Blanc, Loire, France (2023)
Pascal Jolivet - "Attitude" Sauvignon Blanc, Loire, France (2023)
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TASTING NOTES
A beautiful freshness in mouth, a frank attack, delicate green and lemon flavours, citrus fruits, green apple and kiwi aromas. The minerality gives a long finish to the wine, a smoothness and elegance. Made with the same attention to detail as Jolivets great Sancerres, this is a textbook Sauvignon Blanc from the Loire.
| REGION | France > Loire |
| GRAPE(S) | Sauvignon Blanc |
| VINTAGE | 2023 |
| FORMAT | 750ml Bottle |
| ABV | 12.5% |
| FEATURES | Low Intervention, Sustainable, Vegan-Friendly |
| SCALE | Dry |
Attitude is the epitome of Pascal Jolivets style of wines. It has international appeal and characterises the evolution of a new generation of Sauvignon Blanc consumers.
The house of 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 over 120 acres of prime vineyards spread across the appellations of Sancerre and Pouilly Fumé. The domaine supplements the estate holdings with additional fruit sourced from some of the prime terroirs of the region including "Les Caillotes", "Le Chêne Marchand" and "Le Clos du Roy" amongst others.
Pascal Jolivet is a firm believer in natural winemaking, and practices environmentally friendly techniques in both the vineyard and the cellar. "I do a kind of biodynamic vinification that takes time, but results in wines you can drink and enjoy without fatigue. 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 the fermentation, not to interfere. I make natural wines that are easy to drink, not 'technical wines' that are heavy and don't go with food.
Pascal Jolivet is a firm believer in natural winemaking, and practices environmentally friendly techniques in both the vineyard and the cellar. "I do a kind of biodynamic vinification that takes time, but results in wines you can drink and enjoy without fatigue. 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 the fermentation, not to interfere. I make natural wines that are easy to drink, not 'technical wines' that are heavy and don't go with food.
