When the terroir, the know-how and the patience reveal and sublimate the complexities of Sauvignon Blanc and Pinot Noir. "Talent and taste are not enough, only style counts" P. Cardin
In 1987 Pascal as a wine marker and merchant creates the "Pascal Jolivet" brand. To facilitate this development and produce his own range of wines, Pascal builds a brand new winery in 1990. Inspired by Champenois facilities that he knew so well, Jolivet's wine-making cellar in Sancerre is equipped with temperature-controlled stainless steel tanks; the facilities are state-of-the-art. In 1990 Pascal Jolivet as yet owns no vines. However, contrary to then-current winemaking practices, but integral to his pursuit of launching his own style based on 100% indigenous yeasts and natural wine making operations, in 1991 he appoints Jean Luc Soty, a young oenologist. In 1993, Jacques Jolivet suggests Pascal acquire from their cousins a beautiful vineyard of six hectares (15 acres), which is located in the greatest terroirs of Bué en Sancerre: Le Chêne Marchand, le Grand Chemarin and la Plante des Près. And so it was that Domaine Pascal Jolivet was born! In 1995, the first Pouilly Fumé vineyard of 6.5 hectares (16 acres) was bought in Tracy-sur-Loire. Reporting on Jolivet's Sancerre vintages from 1995 and 1996. Wine Spectator magazine twice ranks Pascal Jolivet's white Sancerre among the top 100 best wines of the year, a remarkable back-to-back achievement.Encouraged by these successes, a new cellar was built in 2000, using the natural, effects of gravity from harvesting the grapes to the bottling of the wine. The estate continued to expand. Today, It covers 95 hectares in Sancerre and Pouilly sur Loire. These 95 hectares produce 80% of the whole domain; 20% has been sourced from faithful growers loyal to Pascal Jolivet since the 1980s. Over the years, Pascal has developed his own much recognizable pure and elegant style of wines. Pascal practices a biodynamic winemaking, which, in viticultural terms, views the farm as a cohesive, interconnected living system; such pratices extend from the vineyard to the careful handling of the fruit postharvest in the winery. In Jolivet's winery following harvest, 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.Over the years, the uniqueness of Jolivet wines is due to constant attention to detail. In 2013, following the departure of Jean Luc Soty (he moved back to his family in Macon and work now in a laboratory), Pascal hires a young and talented oenologist, Valentina Buoso who has carried out in depth research on indigenous yeasts. Through such work, Pascal aims to enhance the fruit character in his wines, along with their elegance and precision. The initiative is a success. Valentina has done a remarkable job since her first vintage in 2013 . The Sancerre wine is extremely pure and refined with a highly praised, subtle character. Jolivet’s Pouilly Fumé wines, in contrast to Sancerre, are full-bodied and rich in character. Both Sancerre and Pouilly Fumé are vived and well-integrated. In 2016, continuing his quest to attain ultimate authenticity in his wines, Pascal launches a partnership with Dauny family. Pioneering organic viticulture from 1966 on, Benoit Dauny is given supervision over the 50 hectares of the Domaine by Pascal who relies on his 50 years of organic viticulture experience. Henceforth, the domaine will produce organic grapes.