JONATHAN DIDIER PABIOT
Jonathan Pabiot
In the space of a few years, Jonathan Pabiot, a former motocross champion, has become one of the most prominent winegrowers of the Loire Valley and Pouilly Fumé.
After working with Leon Barral in Languedoc, Jonathan Pabiot, 21-year-old, returned to his homeland estate in Pouilly-Fumé, with a passion for organic viticulture and deep ideas for the future. He took over a part of the vines from his grandfather in 2005. In 2010, Didier Pabiot, Jonathan's father, convinced by the results observed in his son's vineyards, decided to associate with him and fully convert the 20ha of the family estate, which is now biodynamic.
In the space of a few years, Jonathan Pabiot, a former motocross champion, has become one of the most prominent winegrowers of the Loire Valley and Pouilly Fumé.
After working with Leon Barral in Languedoc, Jonathan Pabiot, 21-year-old, returned to his homeland estate in Pouilly-Fumé, with a passion for organic viticulture and deep ideas for the future. He took over a part of the vines from his grandfather in 2005. In 2010, Didier Pabiot, Jonathan's father, convinced by the results observed in his son's vineyards, decided to associate with him and fully convert the 20ha of the family estate, which is now biodynamic.
Jonathan and his father's goal is to produce lively and dynamic wines with as little investment as possible while maintaining purity and balance. Therefore, they express all the freshness and elegance of the terroir. The estate has a remarkable diversity of terroirs, planted mainly on Limestone, Gravel and White Soil. From this diversity of terroirs is born a very fine selection that goes into the composition of the domain's remarkable plot vintages.
The land is ploughed in the spring before allowing the natural grass to balance the soil and promote unique biodiversity. No fertilizer is used except compost when needed. The grapes are carefully selected by hand and then slowly fermented with indigenous yeast for about 10 days at low temperatures. Using the least amount of sulfur dioxide, the wine remains on its lees in stainless steel vats for 5 months before racking. Always committed to creating the highest qualitative wines, Jonathan tends to use noble containers such as wood or terracotta (Amphora).
The land is plowed in the spring before allowing the natural grass to balance the soil and promote unique biodiversity. No fertilizer is used except compost when needed. The grapes are carefully selected by hand and then slowly fermented with indigenous yeast for about 10 days at low temperatures. Using the least amount of sulfur dioxide, the wine remains on its lees in stainless steel vats for 5 months before racking. Always committed to creating the highest qualitative wines, Jonathan tends to use noble containers such as wood or terracotta (Amphora).
REGION OF PRODUCTION
Loire Valley - France
APPELLATION
Pouilly Fumé
FOUNDED
2005
VINEYARD
20 ha
CLIMATE
Semi-Continental climate
SOIL COMPOSITION
Mainly Limestone, Gravel and White Soil
VARIETIES GROWN
Sauvignon Blanc, Chasselas
AGRICULTURE
Organic & Biodynamic (AB, Biodyvin, Demeter)