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Pascal Jolivet Attitude Sauvignon Blanc 2018

The idea behind Pascal Jolivet's 'Attitude' range was to create a high quality collection from Loire Valley
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  • $51.00

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Primary Notes: Gooseberry Peach, Melon Passionfruit Grapefruit / Pomelo

Secondary Notes:

Tertiary Notes:

Body:

Dryness: Very Dry

Acidity: High

Tannin: Light

Alcohol (%):

Origin: Loire Valley, France

Maker:

Grape: Sauvignon Blanc

Fermentation: Organic, Biodynamic, Natural, Vegan Steel Only

Awards:

Decanting:

Serving Temperature: Best served between 10–12 degrees.

Asian Food Pairing: Ayam penyet, Fried fish, lala

Western Food Pairing: Pair with beet salad, goat's cheese salad, seafood, grilled asparagus.

Description

Pascal Jolivet Attitude Sauvignon Blanc 2018


"Attitude is a little thing that makes a big difference." — Sir Winston Churchill.
A crisp Sauvignon Blanc abundant with refreshing green apple and lime flavours. Perfect for a warm summer evening, so thank goodness it's always summer in Singapore!
Pale yellow with emerald highlights. "Attitude" is a refreshing and frank attack of citrus lime and lemon, green apple and kiwi aromas. There's a hint of vegetal notes in the background. Clean with a beautiful minerality for a smooth and elegant character. Lively acidity, broad texture, and a long citrus finish. This is textbook Sauvignon Blanc from the Loire with a distinctive Pascal Jolivet style.



Although famous as a producer in Sancerre, the grapes for this wine are sourced from outside the appellation. The idea behind Pascal Jolivet's 'Attitude' range was to create a high quality Loire collection from Loire Valley, the best terroir in the world for Sauvignon Blanc, rather than the Sancerre area.
The grapes for this wine are sourced from Pascal Jolivet's 20 hecatres close to the area of the Loire castle, Touraine. The vineyards are located in two regions of Touraine: Chemery (limestone soils) and Anger sur Cher (Silex – a flint and sandy soil typically found in the Loire). The grapes are manually harvested and gently pressed. The juice is then fermented in stainless steel using natural yeasts at 16°C for 40 days. Aged on lees for two months before bottling.




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