Pascal Jolivet – Sancerre and more (Part 1)

  Pascal Jolivet neck label A couple of weeks ago I received a box of samples of his current releases kindly sent by Pascal Jolivet. I have been enjoying tasting them and this post covers the first seven.  2017 Attitude, IGT (Above and below)   2017 Attitude, IGT Val de Loire  Attitude comes from 60 …

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2018 VitiLoire: an enjoyable morning in Tours

We spent a most enjoyable Saturday morning (27th May) in Tours at VitiLoire. It all started well as the SNCF were operating – there was no grève that day. Even better there was a special SNCF promotion for VitiLoire – Chenonceaux to Tours return for just 4 euros each. Furthermore there was full-on sunshine and …

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Après les blancs et les rouges, voici les Sancerre rosés

Quant on dit rosé, on pense tout de go à la Provence. Mais cette dernière n’a pas le monopole de la tendre couleur, bien d’autres régions la proposent, comme la Loire. Bien entendu, rien à voir avec la production méditerranéenne, là plus au nord, les équilibres sont quelque peu différents. Et parmi les appellations les …

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Central Loire Vineyards – 1990 – 2017

The last 27 years has seen very considerably changes in the Central Loire Vineyards. With one sole exception it has been a tale of success and expansion. It is fascinating to compare the area planted in each of the Central Loire appellation in 1990 with the area planted in 2017. An overall increase of 2451 …

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Andrew Jefford on Sancerre and Pouilly-Fumé – all things are not equal

The cross above Chavignol with  the often present Sancerre in the distance   There is a very good post (Sancerre and friends) by Andrew Jefford on decanter.com today. Not a surprise that Andrew's article is good. No the surprise is that this is the first time that such a long established wine writer has visited …

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Pourtant, d’habitude, je n’aime pas le Sauvignon

Mais ces quelques Sancerre m’ont plu. Peut-être parce qu’ils n’offraient pas ce goût de pamplemousse/thiol qui standardise le vin, mais qui plaît au consommateur "moderne". Ici, pas de ça, mais du VIN, de la structure, de la fraîcheur, de la densité, de la longueur, et plein d’autres choses qui nous ravissent autant le palais que …

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