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Pascal Janvier never planned on becoming a vigneron. Though his parents had vineyard land of their own, they did not make their own wine. He went to school to learn butchery, but made a sudden about-face at the age of thirty and decided to study winegrowing. His decision was anything but a whim. Starting slowly, he has mastered his craft with focus and passion, contributing to the revival of the small appellation of Jasnières, the most northerly (and coldest) of the greater Loire region. The once proud appellations of Jasnières and the Coteaux du Loir are now all but extinct, with less than one hundred and two hundred hectares still respectively under vine. Pascal is doing his part to remind everyone what Jasnières is capable of.
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.