100% Sauvignon Blanc

• Certified organic
• 50-80 year old vines
• Soil composed of gravel and sandy river debris
• Indigenous yeast
• Fermented and aged in stainless steel

Food pairings: a wonderful compliment to goat cheese, salads, sushi, and sauteed fish dishes

The village of Quincy is located about 50 miles west of Sancerre on the left bank of the Cher river. To those in the know, this picture-esque Loire Valley appellation is an excellent source of crisp, mineral-driven Sauvignon Blanc. The Mardon family has been producing wine in the area since the early 19th century and it is indisputable that they produce the best, most serious, most complex Quincy available.

Today Hélène Mardon (pictured above) runs this small, family-owned domaine with the cellar literally below the house and a total annual domaine production of under 10,000 cases. Their “Tres Vieilles Vignes” cuvée is made from vines that exceed 50 years of age, and it rivals many a top Sancerre for its complexity and depth.