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Pascal Jolivet

Pascal Jolivet 2018 Blanc Fumé

Regular price
$36.00
Sale price
$36.00

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Handmade by BillyKirk in the U.S.A., curated with uncompromising quality.

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By changing the name of his wine from “Pouilly-Fume” to “Blanc-Fumé” starting with the 2018 vintage, Pascal is taking the wine back to the its roots. “Blanc-Fumé” is the original name of the appellation that was created in 1937 (Blanc-Fumé de Pouilly) and used by his grandfather, Lucien Jolivet. “Blanc-Fumé” translates to “Smoky-White”. Why “smoky”? Because of the greyish hue (color of smoke) that the grapes get coated with upon maturity, as well as the “gun flint” aromas that the wine expresses.

As the neighboring Sancerre appellation is gaining popularity, Pascal is confident that the “Blanc-Fumé”  will “captivate wine drinkers who want an alternative to Sancerre.” With many similarities, in quality, grape (Sauvignon Blanc), it only differs in the expression of terroir.

Bottle Size: 750ml

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This product is only available for delivery in the following states: Arizona, California, Colorado, Connecticut, District of Columbia, Delaware, Florida, Idaho, Illinois, Iowa, Indiana, Louisiana, Kentucky, Maryland, Massachusetts, Maine, Missouri, Montana, Nebraska, Nevada, New Hampshire, New Jersey, New York, North Carolina, North Dakota, New Mexico, Oregon, Rhode Island, South Carolina, South Dakota, Texas, Virginia, Vermont, Washington, Wisconsin, West Virginia, Wyoming.

California Residents: Click here for Proposition 65 WARNING

Notes of Scent & Flavor

  • Nose

    Subtle tropical fruit, mango and papaya, lemon, grapefruit zest
  • Finish

    Slate, smoky undertones

"Very subtle aromas with tropical fruit such as mango and papaya with the lemon and slate undertones on both the nose and palate. Full body. Layered and flavorful. Lots going on here. Delicious and zingy." - James Suckling, 93 points


Origins

Under the name “Blanc-Fumé”, the wine is produced 100% from Pascal’s own vineyards using organic farming methods. The wine is vinified by his talented winemaker Valentina Buoso in the “Pascal Jolivet” natural way: wild yeast, temperature-control­led vinification, ageing on lees, cold settling (no enzyme), and low sulfites.