Sancerre Sauvage, Jolivet

The Sancerre Sauvage from Pascal Jolivet shows what Sauvignon Blanc from the Loire Valley can achieve when you give it time and peace: not a polished show pony, but a wine with genuine character.

Pascal Jolivet is one of the best-known addresses in Sancerre. His Sauvage comes from selected parcels on Kimmeridgian limestone and flint soils – the geological basis for the mineral sharpness that distinguishes Sancerre from other Sauvignon Blancs. Fermentation runs with natural yeasts, each parcel separately. Then twelve months of aging on the fine lees, unfiltered bottling. The result is denser and more textured than classic Loire white wines.

In the glass: grapefruit, white currant, and a distinct flint tone that runs through the entire finish. The acidity is present but integrated – not an aggressive mouthfeel, but a tightening line that makes the wine long.

Serving temperature 10–12 °C. Pairs with goat cheese from the Loire (Crottin de Chavignol is the classic combination), with grilled sea bass with caper butter, or with asparagus with hollandaise sauce.