Domaine Pascal Jolivet is an iconic estate in the French region of Sancerre. The appellation is renowned for its crisp, mineral wines made from Sauvignon Blanc, and its reputation can be mostly attributed to the Jolivet family. Although established in 1926, the estate started branding their wines with the family’s name in 1987, and they’ve never looked back.
Pioneers in modern winemaking techniques like the use of stainless-steel vats and controlled temperatures, Pascal Jolivet is better known for its non-interventionist attitude to winemaking; they let the soils of terres blanches and caillottes do the talking. Their flagship wines, the white Sancerre, made with Sauvignon Blanc and their rosé, made entirely with the region’s thin-skinned Pinot Noir are some of the best in their category.
Pascal Jolivet’s Signature Sauvignon Blanc Sancerre can be described as pure and elegant. Racy, with white fruit and herbal aromas, the wine represents the region’s style like no other. Every bottle of Sancerre Rosé causes excitement on sight. The acidity is mouthwatering, the subtle, layered scents of red berries and cranberries shine through and linger long in the back palate. Versatile and chic, this wine is a crowd-pleaser.
Metis is the result of a partnership with the mythical South African estate Klein Constantia. It’s a fresh take on Sauvignon with depth and an indescribable richness that develops after twelve months sitting on the lees and the meticulous Jolivet philosophy.
Recently, Pascal Jolivet hosted an intimate wine dinner in celebration of his latest 2018 vintage bottlings, at the posh Estiatorio Milos. The restaurant is known for serving some of the finest Mediterranean seafood. With any wine dinner, you can expect a superb menu that pairs perfectly with the finest wines, like Pascal Jolivet.
The menu consisted of:
Sashimi quality Mediterranean Octopus, Santorini yellow split pea fava // Paired with Sancerre, Blanc-Fumé & Metis Sauvignon Blanc.
Next, was the Madagascar Shrimp & Endive Salad // Paired with Sancerre “Le Chêne Marchand”, Pouilly Fumé “Les Terres Blanches” & Sancerre Rosé.
The main course was the Grilled Mediterranean sea bream with steamed crown broccoli // Paired with Sancerre “Sauvage” & Pouilly Fumé “Indigène”.
Throughout the evening, Pascal shared personal stories about wine and food and shared the compelling background on the renaming of his Pouilly-Fumé wines to Blanc-Fumé, a nod to the history of the winery and the name they originated with. Pascal Jolivet is an inspiration for wineries in the region and the country. Their wines will always have a place on the finest wine lists around the world.
For more information on Pascal Jolivet, visit pascaljolivet.com.