Who makes it?
Pascal Jolivet Sauvage is quite literally ‘wild’. Then again, Pascal Jolivet was determined from the start that his wines would be examples of low intervention wine making. And in doing so, he adds to the diversity of Pouilly Fume and Sancerre wines. He also is a keen advocate for organic wine.
Tasting through Pascal Jolivet’s range is like exploring the boundaries of just what Sauvignon Blanc can do. There are some noteworthy Sauvignon Blanc producers around the world that do this, and a few of those are based in that part of the Loire. One is Kevin Judd’s Greywacke.
How do they make it?
The Sauvage is an organic Sauvignon Blanc from Sancerre. The old vine vineyards can be found on the slopes around the villages of Champtin and Crezancy. These slopes feature the famous Kimmeridgian soils that make Sancerre wines so sought after.The fermentation uses indigenous yeasts. It also has spends at least 9 months in stainless steel tank on fine lees.
What does it taste like?
The times on lees and use of indigenous yeast gives Pascal Jolivet Sauvage a very creamy and ginger spice nuance. These nuances support the peach stonefruit, limestone and light guava notes. The wine is fuller in body and is very silky. There is a saline savoury minerality on the finish.
This is a wine that will be comfortable in the cellar for a long rest. There it will develop some toasty honey to flesh it out further.
What to drink it with?
Wines such as this are very good with food. That savouriness works with dishes such as fish, roast vegetables and chicken with buttery and/or toasted nut sauces. It would also work well with pork.
Cheese
This will work well with a Saint Nectaire cheese, or a soft bloomy cheese.
Quickie review « This is a very complex wine with well judged savoury spice and ripe fruit. »
Country of Origin: Sancerre, France
Tasting Date: January 2025
Price: AU$ | UK £
Drink: now – 10+ years
Needs food: no
Source: tasting
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