Quincy
As the second appellation created in France and the first in the Loire Valley, Quincy is known for its white wines. Made only using Sauvignon Blanc grapes, the wine is typically crisp and dry. Quincy was the first from the Centre-Loire to obtain AOC status in August 1936.
Quincy’s name is believed to come from the Roman name, domaine de Quintius. It is also believed that the Bituriges Cubi, whose territory included the village of Quincy, cultivated the land and even brought vines to the Bituriges Vivisci in the region of Bordeaux. It was in the 12th century that the monks of the Cîteaux order brought Sauvignon Blanc from the Abbaye des Femmes de Beauvoir. Duke Jean de Berry and Charles VII recognized the excellence of Quincy wines by bestowing them with the title of noble wine during the 15th century. Quincy is without a doubt one of the oldest vineyards in the region, having even been cited in a bulle from Calixte II in 1120.
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HISTORY
Located on the banks of the Cher River, Quincy is northwest of Bourges. It covers 346 hectares (854 acres), extending over the villages of Quincy and Brinay. The vines grow on an ancient, gently rolling river terrace that is composed of sand and gravel.
VINEYARD
The grapevines grow on sand and gravel terraces on top of lake limestone and clay dating from the Upper Eocene Epoch. Three soil types appear here, that allow Sauvignon grapes to reach full maturity very early on:
- Sand and gravel.
- Sandy soil.
- Sandy-loam soil.
The Vendanges (grape harvest) in Centre-Loire begin between the last week of September and the first week of October, ending the last two weeks of October. Some grapes are still harvested by hand, though most are picked with mechanical grape harvesters. The grapes are sent to the modern wine storehouses for processing.
TASTING
Quincy cultivates citrus notes such as grapefruit, hints of menthol and pepper, and aromas of acacia and white flowers. Its mouthfeel is a combination of fresh and fruity.