PL Award 1: SILVER - DWWA 2016
Country: France Region: Loire Vintage: 2015
Category: White Wine Color: White
Producer: Domaine des Ballandors
"Quincy was the first French white wine appellation to be given AOC status in 1936, but latterly it is nearby Sancerre that has grabbed the limelight. Jean Tatin, described by Decanter in 2009 as the 'pioneer' of the region, has reinvented Quincy as a region of high quality, vineyard-driven Sauvignon Blanc. Jean's meticulous approach and mastery of this grape variety has influenced many, including Sébastien Vaillant, who trained with Jean before moving to Vignerons de Valençay. Jean's youngest daughter Maroussia has now joined the family business.
Jean and his wife Chantal have 25 hectares in Quincy, which is situated to the west of Sancerre. The Sauvignon Blanc vines are planted on the sandy soil over the freshwater Kimmeridgian limestone that is characteristic of the region. This, in turn, gives the flinty, mineral flavours that typify the Ballandors wine.
Sixty percent of the Quincy Ballandors is sourced from 20 year old vines, 30% from 40 year old vines and 10% from young vines. No oak is used, so the purity of the Sauvignon shines through in the glass, making this wine a superb value alternative to Sancerre and Pouilly Fumé."
Winemaker: Jean Tatin and Chantal Wilk
The grapes for Quincy are grown in four parcels of vines situated in the heart of the Quincy Appellation, on the left bank of the river Cher. 30% of the wine is from old vines and 60% from 20 year old vines and the remaining 10% from younger vines. Each of the parcels has a slightly different soil: 'Chaumoux' is sand over a chalky, flint and limestone base to give the characteristic minerality of this region, whereas 'Les Victoires', 'Le Pressoir' and 'Les Ballandors' are a mix of sand and clay.
The grapes were vinified in Jean's winery situated in Brinay. Each parcel of grapes was vinified separately to retain the individuality until blending. Gentle pressing in a pneumatic press was followed by a period of cold settling and racking to obtain a clear, healthy juice for fermentation. After fermentation, which lasted for two months, the wine remained on its lees (with stirring to ensure good contact between the wine and the yeast) until blending in December 2013. It was lightly fined and filtered then released without oak treatment in January 2014 to keep the purity and freshness that is so typical of the high quality wines of this region.
Bright pale yellow in colour with lively citrus and herbs on the nose and a touch of exotic stone fruit. The palate is refreshing, with fine acidity supporting excellent lemon intensity. The finish is long and lingering with gentle mineral notes alongside the round fruit flavours.
Food Suggestion: The perfect starter with goat's cheese.
Closure: Natural Cork ABV:13% Acidity [g/l]: 6