2018 Pascal Jolivet Attitude Val De Loire Sauvignon Blanc
2018 Pascal Jolivet Attitude Val De Loire Sauvignon Blanc Attitude has delicate aromas of lime, green apple, kiwi fruit and some vegetal notes. Mineral notes give the wine a pleasant mouthfeel, balanced with good acidity and a citrus fresh finish.
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”, “les Terres Blanches”, “les Griottes”, and “le Clos du Roy”.
Sancerre wines originate from three soil types: clay, limestone and flint. Sancerre wines are more floral and elegant than wines of the same varietal type in other regions. Pouilly Fumé wines come from an area located on the right (north) bank of the Loire, which offers a large diversity of subsoils from the Ice Age. Pouilly Fumé wines possess characteristic flinty aromas (pierre à fusil), and are slightly rounder and creamier than Sancerre wines. The latter, grown on the left (south) bank of the Loire, exhibit more floral aromas and are bone dry.
Pascal Jolivet also produces a wine called Attitude, a Sauvignon Blanc produced on a single 57-acre estate located to the west of Sancerre in Touraine. This estate’s vines are planted in two distinct terroirs: Chémery, with limestone soils, and Anger sur Cher, with sandy soils. The Attitude wine range also includes a Pinot Noir and a Rosé; the latter is a blend of one-third Pinot Noir, one-third Gamay and one-third Cabernet. Overall, the Attitude trio is made with the same winemaking philosophy, care and focus, as are all Pascal Jolivet’s wines.
Pascal Jolivet is a firm believer in natural winemaking and practices environmentally friendly techniques in both the vineyard and the cellar. The philosophy of the estate is to let nature take its course as much as possible. The juices are fermented with wild yeasts in stainless steel tanks with thermoregulation. Valentina Buoso is Pascal Jolivet’s new winemaker and she continues to fulfill Pascal Jolivet’s philosophy and practices.