Pascal Jolivet Sancerre 2008

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Pascal Jolivet
France (Франция) 
Loire Valley
Sauvignon Blanc (Совиньон Блан)
€ 25.56  
Added by rms
29 Apr 2010

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Winemaker's notes:
winemaker's notes:

The wine comes from three vineyards: "Les Caillottes", a very chalky soil, situated at Bué en Sancerre, representing 50 % of the blend; "Les Terres Blanches", the highest hill to the west, with a basis soil of argilo-calcaires, representing 30% of the blend; and "Silex", to the east, where the soil is much stoner and rich in silex, representing 20% of the blend.

Pale, whitish straw in color. The nose is very fresh, very clean with notes of lime peel, green herbs, black currant; typical, not aggressive. On the palate it is fresh and tightly wound; acidity is tempered by very subtle residual sugar; very clean; alive, racy, youthful. Overall, a dry and elegant wine, well balanced. The different origin of soils express fully their differences and their similarities. Slow evolution, very typical Sancerre.
critical acclaim:

"Classic flavors of pear, guava and lime are enlivened by brisk acidity and a pungent flintiness, demonstrating a delicate harmony of components and a fine, silky texture."

91 Points

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How to drink it
Food: Antipasto, Asparagus, Carpaccio (Tuna), Chicken Salad, Cold Meats, Crab, Curry (Fish or Chicken), Lobster, Mussels, Nuts, Olives, Oysters (Raw), Pasta Salad, Pasta with Shellfish, Pasta with Vegetables, Red Snapper, Salmon, Sashimi, Scallops, Seafood, crustacean, fish and goats’ cheese, Shrimp, Smoked Fish (Trout, Herring), Sushi, Swordfish, Thai, Tuna
Cheese: Blue Castello, Goat Cheese, Gruyere, Sharp Cheddar
Temperature: 12 °C
Hang Time
From the Reading Room
Let's say a grape variety normally takes 120 days to ripen. In an especially hot year, it may ripen after only 110 days; in a cooler year, after 130 days. Viticulturists generally do want a long growing seasons. Long ripening allows components in the grape other that sugar - tannins, for example - ...
Comments & Ratings
06 May 2010