Pascal Jolivet Sancerre Rouge Exception 2005
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. The vineyards of Sancerre are situated 200 km to the South of Paris on hilly countyside between 200 and 400 meters altitude. The Pascal Jolivet Domaine covers 49.50 acres of Sancerre, with vineyards close to the villages of Bué, Verdigny and Ste Gemme. The Loire to the East bank and the surrounding forest create a relatively mild micro climate for the vineyards. A good compromise between the power and smoothness of Pinot Noir. The purity and the character of Sancerre Rouge are fully expressed. Indeed, with a very concentrated nose of crystallised red fruit flavours (currants, cherries) and wild herbs with spiced notes, the oakiness is only slightly present to blend with the fruit. The mouth is also very concentrated with an elegant attack. The long finish is again marked by red fruits, aromatic herbs and by the subtle notes of sweet vanillin oak. This wine will agree very well with game such as venison and even chocolate desserts.
Two and a half glasses
External Reviews for Pascal Jolivet Sancerre Rouge Exception
The house of Pascal Jolivet is one of the youngest and most dynamic in the Loire Valley. Founded in 1987, this specialist in the wines of Sancerre and Pouilly-Fumé has very quickly gained a leading position with the Michelin-starred restaurants of France. Pascal owns an estate of more than 70 acres evenly divided between the two appellations. He believes strongly in letting nature make the wines as much as possible. His wines show the benefits of stainless steel vatting with naturally occurring yeasts. They are fermented cool rather than cold and are left on their lees for 4 to 6 months, gaining subtle but complex aromas as a result.
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