Jolivet Pouilly Fume 2006

Winemaker's Notes:

Pascal Jolivet is one of the most dynamic and forward thinking producers in the Loire Valley. He started making his Grand Vins du Val de Loire in 1982, later establishing his own Maison Pascal Jolivet in 1987. Specialising in the wines of Sancerre and Pouilly Fumé, Pascal has very quickly gained a formidable reputation and loyal customers amongst leading Michelin starred restaurants in France and around the world. Pascal Jolivet is a firm believer in allowing nature to express itself as much as possible, in order to make a feature of the purity and terroir of the wines. Consequently, the grapes and juice are handled with extreme care throughout the winemaking process. Fermented naturally in its own yeasts, the wine is matured on its lees for 12 months before being bottled without filtration nor cooling. Indigène is specific to its location, grape variety and to its soils. It expresses the authenticity and the purity of great wine. Mineral and complex, fine and elegant, its power dominates before a fresh and noble finish. Seafood dishes, cooked fish and ripened goats cheese produce a perfect relationship with Indigène.

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Member Reviews for Jolivet Pouilly Fume

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Snooth User: jarkko
21484020
4.00 5
08/11/2009

Really nice Pouilly Fume - nice company for white fish


Snooth User: Strumerika
27901284
4.00 5
03/11/2008

Four glasses



Pascal Jolivet is one of the most dynamic and forward thinking producers in the Loire Valley. He started making his Grand Vins du Val de Loire in 1982, later establishing his own Maison Pascal Jolivet in 1987. Specialising in the wines of Sancerre and Pouilly Fumé, Pascal has very quickly gained a formidable reputation and loyal customers amongst leading Michelin starred restaurants in France and around the world. Pascal Jolivet is a firm believer in allowing nature to express itself as much as possible, in order to make a feature of the purity and terroir of the wines. Consequently, the grapes and juice are handled with extreme care throughout the winemaking process. Fermented naturally in its own yeasts, the wine is matured on its lees for 12 months before being bottled without filtration nor cooling. Indigène is specific to its location, grape variety and to its soils. It expresses the authenticity and the purity of great wine. Mineral and complex, fine and elegant, its power dominates before a fresh and noble finish. Seafood dishes, cooked fish and ripened goats cheese produce a perfect relationship with Indigène.

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