"Attitude" has a beautiful freshness in mouth, a frank attack, delicate green and lemon flavors, citrus fruits, green apple and kiwi aromas. The minerality gives a long finish to the wine, a smoothness and elegance.\n \n Very pleasant with or without food, in particular with seafood, asparagus, roasted fish and goat's milk cheese.Domaine Pascal Jolivet is a wine producer based in Sancerre but producing wines from across the wider Loire, including neighboring Pouilly-Fumé and in the Loire Valley, considerably further west. Jolivet also produces a South African Sauvignon Blanc, named Metis, in conjunction with the Klein Constantia estate outside Cape Town. Pascal Jolivet established his eponymous domaine in Sancerre in 1987 after years working in sales for the likes of Champagne Pommery. Jolivet himself came from a family of cellarmasters and wine merchants in Pouilly-Fumé. By 1990 Jolivet was building his own winery and five years later had acquired vineyards across both the Sancerre and Pouilly-Fumé appellations. A new winery was built ten years later. At around this time, Jolivet also purchased vineyard plots in the Loire Valley, to the west, near the town and appellation of Touraine. From these holdings, Jolivet produces his Attitude range of red, rosé and white wines, bottled under the IGP Val de Loire title. In all, Jolivet counts 120 hectares (300 acres) of vineyard holdings across the Sancerre and Pouilly Fumé regions, and 60 hectares (150 acres) in the Loire Valley, roughly 180km (110 miles) to the west. These holdings account for 80 percent of production, with a further 20 percent of Jolivet's fruit sourced from growers. The grapes – mostly Sauvignon Blanc and some Pinot Noir – are typically hand-harvested and vinified separately according to their origin to allow for terroir expression in the final batch. The Sancerre grapes come from limestone, flint, and clay soils, while the Pouilly-Fumé grapes originate from a range of Ice-Age subsoils. Jolivet is known as a proponent of fermenting wines with indigenous yeasts and in 1991 he made his first vintage via natural fermentation, whereby no yeasts are added to start the fermentation process. This, along with the use of gravity in the winery and long lees maturation, have become part of Jolivet's house style.
