Production
Quincy is a village to the south west of Sancerre in the Central Loire valley, with its own appellation for Sauvignon Blanc. Wine was made here for centuries before the first written reference to it in 1120, and the parish's wines were the first of the eastern Loire to receive official AOC status – in August 1936 – just a few months earlier than Sancerre. The vines grow on sandy/clay soil and the vineyards are managed according to the strict, enviromentally responsible guidelines demanded by the Terra Vitis certification. When Dimitri Mesnard MS, whose family worked vineyards in Villalin, inherited a tiny plot in Brinay, he chose to work with the Tatin family who advised him on vine selection and vinification. Following a very warm and early 2018 harvest, mature Sauvignon Blanc was gently pressed and vinified with precise thermo-regulated fermentation before maturing on fine lees with regular batonnage (lees stirring). The entire 3,000-bottle cuvée was bottled in January.
Tasting notes
Subtle stone fruit on the nose with lemon flesh. More stone and tropical fruit and minerality on the palate with a fresh finish. A great gastronomic wine!
Food match
Quincy wines are a traditional match with seafood, shellfish or grilled fish, but this wine could really pair well with anything!