Sancerre Sauvage, Jolivet

Pascal Jolivet's Sancerre Sauvage shows what Sauvignon Blanc from the Loire Valley can achieve when given time and peace: not a polished showpiece, but a wine with real character.

Pascal Jolivet is among the most renowned winemakers in Sancerre. His Sauvignon Blanc comes from select parcels on Kimmeridge limestone and flint soils – the geological foundation for the mineral sharpness that distinguishes Sancerre from other Sauvignon Blancs. Fermentation takes place with natural yeasts, each parcel separately. The wine then ages for twelve months on the fine lees and is bottled unfiltered. The result is denser and more textured than classic Loire white wines.

In the glass: grapefruit, white currant, and a distinct flinty note that lingers throughout the finish. The acidity is present but integrated – not an aggressive mouthfeel, but rather a firming line that lengthens the wine. Drinking window 2024–2028.

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