PASCAL JANVIER JASNIERES CHENIN BLANC
Pascal Janvier never planned on becoming a vigneron.
Though his parents had vineyard land of their own,
they did not make their own wine. Instead, he went
to school to learn butchery. However, Pascal made a
sudden about-face at the age of thirty and decided to
study wine growing in Amboise. His serious and soft-
spoken demeanor reflects a man prone to quiet
contemplation and great deliberation. His decision
was anything but a whim. Starting slowly, he has
mastered his craft with a focus and passion that is
contributing towards the revival of the small appellation
of Jasnières, in the department of the Sarthe in the
Val du Loir. The Loir is a tributary of the Loire River,
and its viticultural area is the most northerly (and
coldest) of the greater Loire region. The once proud
appellations of Jasnières and the Coteaux du Loir
(the preferred wines of King Henri IV) are now all
but extinct, with still less than one hundred and
two hundred hectares still respectively under vine.
Pascal, with the help of his wife Dominique, is doing
his part to remind everyone what Jasnières is capable
The Janviers rent sixty-six different parcels (a total
of nine hectares) of land and farm it entirely themselves.
Jasnières produces some of the best dry Chenin Blanc
(Pineau de la Loire) in the world, and its wines are
said to reach their peak ten years after the vintage.
The soils of their parcels are comprised of clay,
limestone, sand and silex (flint), and are planted
primarily to Chenin Blanc. KLWM imports one bottling
of their red, made from the lighter-bodied and elegant
indigenous red grape, Pineau d’Aunis. Their “Cuvée du
Silex” parcel has distinct flint in the soil, lending notes
of gunpowder to this beautiful, crisp Chenin. There is
no doubt that Pascal and Dominique have chosen the
path less traveled, though at the first sip of their wine,
one understands why they keep working so hard.
Their stunning aromatics and complexity prove them
to be one of the greatest values in the KLWM Loire
Valley Portfolio, along with the celebrated wines of
Château d’Epiré. If over-alcoholic wines are getting
to you, Pascal Janvier’s wines are a great refuge.
VITICULTURE / VINIFICATION
• The grapes undergo a two-hour pressing following
• The juice is then put in cuve for twelve to twenty-
four hours, is racked, and then begins alcoholic
fermentation. Temperatures during fermentation
are monitored and must not pass 20 – 25 degrees
Celsius. Sugar levels are monitored daily. Fermentation
is monitored daily and stops when equilibrium is
found between the acidity and sugar.
• Another racking takes place after fermentation,
then the wines age on fine lees in stainless steel
cuve for a few more months before bottling.