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Major Sir Thomas Mitchell left more than just an invaluable bequeth of our nation's most detailed frontier maps. Mitchell distinguished himself in Wellington's army during the Napoleonic wars in the renowned 95th Baker Rifles. A gifted draftsman, he found his way to the nascent colonies of Australia, where his acumen at mapmaking won him the office of Surveyor General. During one of Mitchell's historical expeditions, he charted the fertile lands around Victoria's Goulburn Valley, establishing the colonial fruitgrowing township of Mitchell's Town. The district's auspicious orchards flourished until Colin Preece identified the region as an opportune place to grow world class wine. Vineyards thusly planted around the Goulburn billabongs, came to be known as Mitchelton. Now a half century of age, the vines remain one of Victoria's venerable sources of superbly structured, deeply flavoursome wines... Barriques between the billabongs»
Xavier Bizot can make wine anywhere he pleases, he is a Bollinger and grew up amongst the Vignobles Superieurs of Champagne. Bizot has chosen to make wine alongside Brian Croser's family, from grapes harvested off three magnificent sites, on two paradoxically varied terrains. Planted to the salubrious Terra rosa soils atop an invaluable archeological dig at Wrattonbully, rich with the undisturbed fossils of ancient Cenozoic sea animals, Crayeres Vineyard was established right across the road from Tapanappa's illustrious Whalebone. The weather here is astonishingly similar to Bordeaux and makes an awesome Cabernet Franc. Xavier Bizot and Lucy Croser are also fortunate to take their pick of properties in Adelaide Hills. To wit, Charles (Chilly) Hargrave's distinguished old vines at Summerton and a highly opportune slice of a slope on the lofty altitudes of Piccadilly Valley. It is here within the cooler climes where Xavier Bizot has found a terroir to emulate the.. The twin tales of terre a terre»

Pascal Jolivet Pouilly Fume CONFIRM VINTAGE

Sauvignon Blanc Loire France
Domaine Pascal Jolivet is relatively young, founded 1982, its wines can already be found in top Michelin star restaurants across France. Highly specialized at making Sancerre and Pouilly-Fumé of great elegance, balance and finesse, Pascal Jolivet are strong believers in letting nature make the wine, while endeavouring to articulate the suppleness of Loire Valley Sauvignon Blanc. Labelled for many years as Fumé Blanc, the vintages of Pouilly-Fumé are amongst the most charismatic and immediately appealing, refreshing white wines of all France.
Available in cases of 6
Case of 6
$293.50
The vineyards of Pouilly are 200 kilometres south of Paris, on the right bank of River Loire. Domaine Pascal Jolivet operate eight hectares of Pouilly Fumé around the villages of Tracy and Les Loges. Soil types vary greatly, Les Loges is very chalky, contributing body and length to the wines, Tracy is rich in silica, adding fruit to the palate and bouquet. Grapes are sorted by hand and crushed, each vineyard parcel is separately handled. Juices are treated to a long and slow vinification through the action of wild native yeasts in temperature controlled fermenters. Upon completion, components are left on sedimentery lees for four to six months, infusing complexity while building structure and adding texture.
Light straw lime hue. A clean nose of nashi fruits, lemon and thyme enhanced by luscious mineral gunflint notes. Focussed, decidedly mineral palate over layers of piquantly ripe fruit, wet stone and quartz, before a penetrating, acid line finish, resurging minerality and whisp of smoke. Superb as aperitif, a delight alongside good food, crustacea or goat cheese recipes.
Pascal Jolivet
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Pascal Jolivet

Pascal Jolivet

Pascal Jolivet

Pascal Jolivet