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Pascal Jolivet Sancerre Rouge 2021

Add a little spice to your next candlelit dinner with this precisely crafted Sancerre Rouge
  • $73.00

Learn More About This Product

Primary Notes: Cherry Raspberry Clove Hibiscus

Secondary Notes:

Tertiary Notes: Mushroom

Body:

Dryness: Very Dry

Acidity: Medium +

Tannin: Medium -

Alcohol (%):

Origin: Sancerre, Loire Valley, France

Maker:

Grape: Pinot Noir / Pinot Nero

Fermentation: Organic, Biodynamic, Natural Steel Only

Awards:

Decanting:

Serving Temperature: Best served between 12–13 degrees.

Asian Food Pairing: thai Pandan chicken, mookata, Grilled pork

Western Food Pairing: Pair with hearty salads, charcuterie and a wide variety of cheeses

Description

Pascal Jolivet Sancerre Rouge 2021

Modern and chic. A jewel coloured Pascal Jolivet Sancerre Rouge that reveals delicate aromas of red fruit and spice. Dominant morello and strawberry with hints of citrus and peach emerging on the palate. Sublime fruit flavours balanced by a background of subtle pepper spice and a backbone of juicy acidity. Pure and elegant, this Sancerre is light and accessible & ends with a clean finish.

Add a little spice to your next candlelit dinner with this precisely crafted Pascal Jolivet Sancerre Rouge. From Pascal Jolivet's selected vineyards in the Loire valley, the chalky-clay soils produce concentrated fruits unique to their terroir. With their know-how and natural vinification methods, Pascal Jolivet successfully produces a delightful wine in their recognizable style: balanced, fresh and precise.

100% Pinot Noir created with biodynamic vinification methods. Pascal practices biodynamic winemaking, which in viticultural terms, views the farm as a cohesive, interconnected living system. Such practices extend from the vineyard to the careful handling of the fruit post-harvest in the winery. The grapes are sorted by hand and then de-stemmed. Cold maceration for 10 days, followed by natural fermentation that lasts 12–15 days in thermo-regulated stainless steel tanks. Vinification begins with light must settling followed by juice fermentation with indigenous yeasts; next, maturation on lees is fundamental for the concentration and the complexity of all Jolivet wines. The process is extremely natural and the slow fermentations nourish and sustainably stabilise the wines using very low levels of sulphur.

 

12.5%
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