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Date Printed: 8/20/2014
Pascal Jolivet Pouilly Fume 2005
Pascal Jolivet Pouilly Fume 2005
(search item no. 88137)
Wine & Spirits rating: 90 points
PRICE ON 8/20/2014: $23.99

ratings pedigree (past vintages):
2011 Wine Spectator rating: 89 points
2010 Wine Enthusiast rating: 89 points
2009 Wine & Spirits rating: 92 points
2008 Wine & Spirits rating: 91 points
2007 Wine Spectator rating: 89 points
2004 Wine Spectator rating: 89 points
2003 Wine Enthusiast rating: 89 points
2002 Wine Spectator rating: 89 points
2001 Wine & Spirits rating: 88 points
1999 Wine & Spirits rating: 91 points

Winemaker's Notes:

Grape Type: 100% Sauvignon Blanc.

Vinification: Grapes come from 20 acres in 3 separate vineyards owned by Pascal Jolivet in the villages of Tracy, Les Girarmes, and St. Andelain; and additional sourcing from Les Loges. These constitute a large diversity of glacial soils, differing from village to village. Les Loges: very calcareous. Full, firm wines. Saint Andelain: clay-siliceous and siliceous. Provide fruit, bouquet. Tracy sur Loire: sandy and limestone base. Delicacy, aromatics.

Vinification is very traditional slow fermentation (6-8 weeks) with natural yeasts and no malolactic. The wine is left on the lees for a minimum of 4-6 months. Bottled between May and September.

Tasting Notes: Pale straw in color. Piquant, minerally, austere, and very clean nose. The palate is open, fresh, and direct, with ripe fruit flavor. Clean biting finish; very youthful; minerally flavors resurface.

Food Match: sushi, shellfish, pork, fish, Asian cuisine.

My Notes:

Additional wines from Pascal Jolivet:

About Pascal Jolivet:

The house of Pascal Jolivet is one of the youngest and most dynamic in the Loire Valley. Founded in 1985, this specialist in the wines of Sancerre and Pouilly-Fume has very quickly gained a leading position with the Michelin-starred restaurants of France. Pascal owns an estate of more than 40 acres evenly divided between two appellations.

He believes strongly in letting nature make the wine as much as possible, and seeks to tame the more aggressive qualities of the Sauvignon Blanc variety. His wines show the benefits of stainless steel vatting with naturally occurring yeasts. They are fermented cool rather than cold and are left of their lees for four to six months, gaining subtle but complex aromas as a result.

The Sancerre and Pouilly-Fume both originate from the Jolivet estate. The Sancerre is a composite of the three soil types in the district: calcareous clay, limestone, and flint. It is more flowery and subtle than many of its type. Pouilly-Fume, from the opposite bank of the Loire, comes from a large diversity of glacial soils and is normally more austere and minerally.