New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
Pascal Jolivet Pouilly Fume 2005
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.
This is round and ripe, veering towards tropical flavors of papaya and mandarin orange. There's a grapefruit bite of acidity on the finish that holds it together, providing freshness and verve.
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.
A source of reliable, budget-friendly wines and, increasingly, more premium bottlings...
A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.
Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.
One of the most difficult yet rewarding grapes to grow...
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.