Pascal Jolivet founded his eponymous house in 1987, but from the beginning his approach was anything but conventional. When he built his cellar in Sancerre in 1990, he deliberately turned away from many of the modern winemaking techniques of the time, choosing instead to work with indigenous yeasts and a more natural, intuitive approach to vinification.
The estate took physical shape in 1993 with the acquisition of six hectares in Bué, including parcels in some of Sancerre’s most highly regarded terroirs. Vineyards in Pouilly-Fumé followed, and today the domaine extends across 120 hectares in Sancerre and Pouilly-sur-Loire, with a further 60 hectares in Touraine.
Central to Jolivet’s philosophy is the belief that the winemaker should reveal rather than construct. Limestone, clay-limestone and flint are treated as distinct voices, with parcels and soils vinified separately to preserve their individual character. Fermentations rely on indigenous yeasts, followed by extended ageing on the lees and minimal use of sulphur.
Over the years, this approach has developed into a recognizable house style defined by purity, elegance and precision. Whether working with Sauvignon Blanc or Pinot Noir, the aim remains the same: to listen closely to the vineyard and allow the wine to give voice to its terroir.
