Quincy

Blend of several plots on alluvial sand and gravel atop clay-limestone subsoil. Harvested slightly overripe to seek ripe fruit and richness on the palette. Vineyard average age 45 Pneumatic pressing, undergoes a cold pre-fermentation maceration in temperature-controlled inox , as means to search for a balance between freshness and fruitiness according to the vintage. The wines are then racked onto their fine lees and aged for a few more months. Aging 6 months. Bottled in the Spring.

From importer Charles Neal: The pressed wine undergoes a 24-hour cold soak, then 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. It has aromas of citrus fruit and freshly-cut herbs. On the palate, flavors of grapefruit and lime arrive, with a touch of citrus pith. It has medium-body and a crisp, mineraled finish. Adèle herself recommends it with truffled lentil soup, salmon tart or a mint and goat cheese omelet.

Certain parcels were planted between 1920 and 1930, others during the 1950’s. 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 Victoires and Villalin.