Domaine Pascal Jolivet owns 65 hectares of vineyards in Loire Valley – 42 hectares in Sancerre and 8 hectares in Pouilly-Fumé, and 15 hectares in Touraine.
Jolivet produces 50% of its Sancerre and Pouilly-Fumé wines from its own grapes and the rest are bought from contracted growers.
Sancerre wines originate from three soil types: clay, limestone and flint. We believe these wines are more floral and elegant than wines of the same type in other regions.
Pouilly Fumé wines come from an area located on the right bank of the Loire, which offers a large diversity of subsoil from the Ice Age and seems a lot more vibrant and mineral than Sancerre wines.
The vineyard is currently switching to organic viticulture. This means we essentially spray copper and sulfur, which are raw materials from natural resources to prevent grapevine pests and diseases such as oidium and mildew.
We farm each terroir to enable natural weeding but also to eliminate the roots above ground, make them grow deep into the soil to reveal the best expression of the terroir.
Grapes are mostly hand-harvested and the first sorting occurs while picking for our single-vineyard selection, hillside vineyards and old vines.
The grapes are sorted a second time when they reach the cellar according to the vineyard they came from. They are then gently pressed in a pneumatic press, the free-run juice and must drained naturally into thermo-regulated tanks thanks to our cellar built to enable gravity flow process.
For Pascal Jolivet, it is essential to keep each of the grape origin separated. These terroirs enhance the rich expression of one and only grape variety: Sauvignon Blanc.
Juices are not clarified and no yeasts are added before they run by gravity to the tanks where fermentation starts naturally.
Each vineyard plot is vinified separately according to the type of soil and indigenous yeast, to best express the own caracteristics of the different terroirs.
Wines are primarily matured on 3 to 6 months fine lees. We then blend the wines from different terroirs for the “Initial” Pascal Jolivet range.
The estate single vineyard selection are matured on the lees for 6 months and bottled in the spring.
Juices from the best terroirs are fermented in 600 liters barrels, matured on fine lees for a year and used partially to produce “les grandes cuvées” range.
Sauvage, Indigène and Exception are unfiltered prior to bottling.
Histoire
1982, Jacques Jolivet négociant en vins rachète une petite société de négoce à Pouilly sur Loire, ” les Grands vins du val de Loire ” et en confie la direction à son fils Pascal.
1987, Pascal Jolivet crée sa propre marque.
1990, installation à Sancerre et investissement dans une première cave de vinification avec cuverie inox thermo-régulée inspirée de la magnifique cuverie des champagnes Pommery dont il est alors l’agent.
1991, Pascal devient “négociant éleveur” et fait son premier millésime sous l égide de Jean Luc Soty, le premier œnologue de la maison.
Il est décidé de pratiquer des fermentations naturelles en utilisant à 100 % les levures indigènes tout en contrôlant les températures de fermentation.
Cette méthode va permettre très rapidement de créer un vrai style pour les vins de la maison citée 2 années consécutives pour les millésimes 1995 et 1996 parmi le top 100 des meilleurs vins de l’année par le ” Wine Spectator “.
1993, premier investissement réalisé dans le vignoble à Bué en Sancerre avec l’achat de 6 hectares aux cousins de la famille parmi les meilleurs crus. Le Chêne Marchand, le Grand Chemarin, la plante des près.. .
1995, 6,5 ha sont acquis à Tracy sur Loire en AOP Pouilly Fumé .
2000, Pascal Jolivet décide de construire une nouvelle cave et un vendangeoir permettant de travailler par gravité de la réception des raisins jusqu’à la mise en bouteille.
2005, achat d’un domaine en Touraine de 10 Hectares pour y faire un Sauvignon Blanc de très haute qualité appelé Attitude.
2006, reprise du Domaine Montagu, 7 hectares à Ste Gemme en Sancerre.
2009, reprise de l’exploitation Vetois à Crezancy en Sancerre, 10 hectares exploités parmi les plus belles parcelles, Le Clos du Roy, la Côte…
2014, création d’une exploitation reprenant 7 hectares sur l’appellation Sancerre.
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