Pascal Jolivet, Sancerre Sauvage Magnum
Château la Tour de l’Evêque
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"Sauvage claimt een grote persoonlijkheid.
Het geeft uitdrukking aan het terroir en het typische
of the sauvignon variety in Sancerre; all the finesse and elegance of a great wine.”
-Pascal Jolivet
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- Wine Country
- Frankrijk
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- Grape varieties wine
- Sauvignon Blanc
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- Wine-food combination
- As a vibrant aperitif or to accompany chilled shellfish like lobster or crayfish, grilled fresh-water fish such as pike or trout, swordfish, sea bass or salmon, or white meat and poultry, Sauvage Sancerre Blanc is an ideal choice.
About this wine
Description & facts
Sauvage is issued from a careful selection of parcels out of 2 hectares of limestone located in the Champtin hamlet and Bue-en-Sancerre. Those old vines, managed under an organic viticultural process, produce exceptional grapes and extremely pure and concentrated juice
- Producer
- Château la Tour de l’Evêque
- Country of origin
- Frankrijk
- Wine Region
- Sauvage is issued from a careful selection of parcels out of 2 hectares of limestone located in the Champtin hamlet and Bue-en-Sancerre.
- Classification
- AOC Sancerre
- Organic/Biodynamic/Vegan:
- Duurzaam
- Vintage
- 2018
- Grape varieties wine
- Sauvignon Blanc
- Tasting note
- This wine is characterised by great freshness, vividness, complexity and a saline finish.
- Wine-food combination
- As a vibrant aperitif or to accompany chilled shellfish like lobster or crayfish, grilled fresh-water fish such as pike or trout, swordfish, sea bass or salmon, or white meat and poultry, Sauvage Sancerre Blanc is an ideal choice.
- Vinification
- 100% organically cultured, the Sauvage Sancerre Blanc grapes are fermented naturally, without the addition of yeasts. After 12 months of maturing on the lees, the wine is bottled without filtration or cooling.
- Location Vineyard
- Sauvage is issued from a careful selection of parcels out of 2 hectares of limestone located in the Champtin hamlet and Bue-en-Sancerre.
- Soil
- Limestone
- Closure
- Kurk
- Serving temperature
- 11-12 C
- Ageing potential
- More than 10 years
- Awards & ratings
- James Suckling: 93/100
