Loire Valley Wine Region:
Domaine Adèle Rouzé Quincy
The vineyards of Quincy are located in the center of France, in the Cher département. It is part of the large network of Loire valley vineyards, found in the eastern area not far from the vineyards of Sancerre, Reuilly, Menetou-Salon and Pouilly-Fumé.
Quincy has a very long history. In fact it was the first wine growing region in central France to obtain its appellation status. The Cher River runs through the appellation and divided the occupied and unoccupied sides of France during World War II. Centuries earlier, a Benedictine monastery was located on the right side of the river. Consequently the majority of vines was planted on this side. Since that time, the majority of plantings has been on the rive gauche or left bank of the Cher.
One of the big fears in Quincy is the spring frosts, which in 1991 wiped out a large part of the eventual harvest. In 2000, large windmills were installed throughout the vineyards of Quincy that spray warm steam in the air to prevent frost and damage to the vines.
Soils in Quincy have much less limestone than those of Sancerre and much less flint than those of Pouilly. Quincy's terroir is primarily sand intermingled with gravel. This soil provides earlier budding and maturation, and the Quincy harvest precedes that of Sancerre by about a week. Sandy soil also gives Sauvignon Blanc (the only varietal permitted) a bit more acidity and a bit less aging potential. What results is a zippy white with plenty of citrus and herbal flavors, kept in check with an underlying minerality and crisp acidity.
Adèle Rouzé
Twenty-six-year-old Adèle Rouzé is a certified agricultural appraiser. She's the daughter of Jacques Rouzé, a well-respected vigneron who is also the president of the Quincy wine brotherhood. After completing additional studies in winemaking in Bordeaux, Adèle returned to her home with the idea of making her own cuvée. Jacques allowed her parts some old-vine parcels, all of which face either south or southeast. Certain parcels were planted between 1920 and 1930, and others during the 1950s. The majority of these are along the left part of the Cher River. Some of these parcels include Crèves Coeurs, Les Rimonés, Les Nouzats, La Plante, Les Victoire and Villalin. The vineyards are not organic, but worked by lutte raisonée or responsible farming, where only natural products are used in the soil and spraying is kept to a minimum.
 The yields average 45 hl /ha (3 tons to the acre). Once the grapes are picked, the grapes are pressed. Adèle makes careful effort to eliminate the last juice of the pressing, often containing bitter and herbal flavors. All of Adèle's tiny production fits into one tank! A 24-hour cold soak starts the process, attempting to get the maximum aromas from the skins. The temperature in the tank is raised and fermentation takes place without the use of artificial yeasts. The wine is fermented dry, racked once, aged on its lees, fined with bentonite, filtered and cold stabilized.
Adèle's production is miniscule, about 8,000 bottles a year.
Adèle Rouzé Quincy: Aromas of citrus fruit and freshly-cut herbs. Flavors of grapefruit and lime, with a touch of citrus pith. Medium-body. Crisp, mineralled finish.
|
