In 1990, Pascal Jolivet built an ultra-modern cellar in Sancerre, and by 2001, a new facility was constructed to adhere to the principle of gravity, ensuring minimal intervention from grape arrival to bottling.
Pascal developed a unique winemaking style focused on natural vinification with 100% indigenous yeasts. His wines are recognized for their purity and elegance. Emphasizing "organic vinification," the process involves minimal settling before fermentation with indigenous yeasts and extended aging on the lees, which contributes to the wines' concentration and complexity. This natural approach, including long fermentations and low sulfur usage, ensures stable, sustainable wines. Notably, Wine Spectator recognized Pascal Jolivet's Sancerre Blanc in its Top 100 Wines of the Year for two consecutive vintages (1995 and 1996).
Jolivet's Sancerre Blanc in its Top 100 Wines of the Year for two consecutive vintages (1995 and 1996).
Recently, Pascal Jolivet’s wines were celebrated in a special collaboration at The Keyaki – Pan Pacific Hotel Jakarta, with pairings curated by Raymond Tambunan, the lead sommelier and winner of the Indonesia Best Sommelier 2024 competition. Pascal Jolivet himself attended the dinner, sharing stories behind each wine. Keyaki Japanese Restaurant, located on the 90th floor with stunning 360-degree views of Jakarta, offers a blend of modern Japanese dishes inspired by traditional Kyoto cuisine.
THE CULINARY JOURNEY
The evening began with Tajima Sakamoto Tataki—Australian ribeye served with ponzu coriander, avocado, and negi. This dish was paired with Pascal Jolivet Attitude Rosé 2021, a blend of 80% Pinot Noir and 20% Gamay. The wine, made through direct pressing with minimal maceration and aged for four months on fine lees, showcased delicate floral aromas, dried rose petals, and a mineral finish. The Tataki, prepared with a quick sear to retain a raw center, complemented the wine beautifully, with the acidity and minerality enhancing the umami flavors.
The second course, Nigiri Temari Gunkan—a selection of shiro, maguro, salmon, and asparagus—was paired with Pascal Jolivet Attitude Sauvignon Blanc 2022. This 100% Sauvignon Blanc from Touraine, aged on lees for five months, presented floral, fruity, and mineral notes, perfectly complementing the delicate sushi flavors.
Robatayaki Hotate and Ebi, featuring Hokkaido scallops, prawns, creamy miso yuzu, and tomato salsa, followed. This dish was paired with Pascal Jolivet Sauvage White Sancerre “Wild” 2021, a complex and mineral-driven Sauvignon Blanc aged for nine months on fine lees. The wine’s salinity enriched the creamy miso-yuzu flavors while its acidity refreshed the palate.
The fourth course showcased a classic pairing: Shio Koji Duck Confit—charcoal-grilled duck with cauliflower purée and karashi orange sauce. This was paired with Pascal Jolivet Attitude Pinot Noir 2018, an unoaked wine with bright ruby color, red fruit aromas, and a spicy finish. The wine’s acidity balanced the duck’s richness, while the orange sauce harmonized with the wine’s fruitiness.
The "Attitude" label reflects Pascal Jolivet’s mission to produce high-quality wines outside Sancerre while remaining in the Loire Valley, the world-renowned terroir for Sauvignon Blanc.
For the main course presented in interesting presentation, oba leaf as underline of the Gyuniku on top of hibachi grill, Gyuniku—Australian ribeye with shoyu marinade, black garlic sauce, and organic vegetables—was presented with Pascal Jolivet Sauvage Rouge “Wild” 2017. This Pinot Noir, aged in demi-muids, 500 to 600 liter barrel size, for 15 months and bottled unfiltered, came from old vines planted in 1952 in the Bué commune. It was full-bodied and concentrated, with a finish of exceptional finesse. The complexity in the wine compliments the ribeye, elevates the shoyu marinate and the garlic sauce with the additional fruity and spices, the wine works as its second dressing to the meat, superb.
The dinner concluded with Chocolate Crèmeux on Brioche served with strawberry gelato and mango sauce, ending the evening on a sweet and pure note. The delicate Japanese cuisine and Pascal Jolivet’s wines enhanced each other, creating a harmonious dining experience.