Centre-Loire > Quincy
AOP/AOC by decree dated 6th August 1936, amended 24th June 2014
Location: The Quincy vineyards are in Champagne Berrichonne, on the edge of the plateau overlooking the Cher. The appellation includes the communes of Quincy and Brinay, mainly on the river’s left bank.
Vineyard Area: 303 ha
Soils: The vines grow on sandy gravel terraces on a bed of Upper Eocene limestone and lacustrine clay. There are three types of soil here: sand with gravel, sand alone and sand with silt, a combination which enables the Sauvignon Blanc grapes to ripen very early.
Climate: Temperate with a continental influence. Average temperatures range from -1° in winter to 25° in summer. Spring frosts pose a significant threat to vines growing on terraces, and wind machines have been positioned to help reduce that risk. With an average rainfall of 700mm per year, Quincy is, along with Reuilly, one of the driest and hottest vineyards in the Centre-Loire, with grapes ripening even earlier than in Menetou-Salon or Sancerre.
History: It is said that Quincy started life as an estate belonging to a winemaker named Quintius. Legend goes on to tell us that the Bituriges Cubi tribe, whose land included the village of Quincy were already growing vines here, and winegrowing to the Bituriges Vivisei tribes in the Bordeaux region. There is little doubt that Quincy is one of the oldest vineyards in the region: it was cited in Pope Callixtus II’s bull dated 1120. The Sauvignon grape was brought here from the convent at Beauvoir by monks of the Cistercian order. Following replanting after the phylloxera crisis, Quincy was the first Loire Valley vineyard to achieve AOC status, on August 6th 1936.
Average annual production over the last 5 years: 14,600 hl.
Base yield: 65 hl/ha.
Growing practices: Minimum planting density: 5,500 vines per hectare.
Pruning: Single guyot, double guyot, cordon de royat.
Citrus aromas on the nose, particularly grapefruit, alongside menthol, pepper, acacia and white flowers. An elegant combination of fruit and freshness on the palate. Serve at 8°-12°C.
Quincy wines are superb in traditional pairings such as seafood, shellfish or grilled fish, but also with more unusual foods: try with a mint and goat’s cheese omelette or spicy mushrooms with pancetta.
2 to 3 years