Description

PRODUCER:
This family-owned winery is the venture of Joost and Miguela de Willebois, who are descendants of an old French family, established in the Netherlands since the 19th century (where the V became a W). Passionate about French culture and the Loire Valley, Joost and Miguela settled in Touraine in 1996, after being enchanted by Loire Sauvignon Blanc. They cultivate a range of terroirs across appellations within the Loire Valley, combining modern techniques, innovation and experimentation, with respect for the soils and the terroir. They fully believe that by being as close to nature as possible, they can capture the soul of the land. Patrice Merceron, winemaker and agricultural engineer, joined in 2014 and guides a team of dedicated winegrowers and winemakers to produce stunning Sauvignon Blanc wines, which reflect the nuances of the Loire Valley.

VINEYARD:
Quincy is a village located in the east of the Loire wine region. It gained its appellation for dry white wines made from Sauvignon Blanc in 1936, just a few months before Sancerre. Situated around the town of Bourges, the Quincy vineyards sit on a plateau overlooking the River Cher, a tributary of the Loire River. The vines benefit from a continental climate, experiencing a drier and warmer growing season than that further downstream towards the Atlantic Ocean. However, the risk of frost can be significant, and a handful of producers have collectively installed wind turbines in the region to help to reduce the occurrence. The climate is nevertheless still relatively cool, so the grapes require an extended hang time to reach full ripeness. This slow and gradual maturation of the berries leads to the development of greater complexity in the wine. The grapes for this wine come from vines grown in limestone soils, which impart elegance to the wine. The vineyard’s soil is managed sustainably, with respect for the environment and biodiversity.

WINEMAKING:
The grapes were gently pressed in a pneumatic press immediately after being picked to minimise skin contact. The juice was traditionally fermented with selected yeasts in temperature-controlled stainless steel tanks. Fermentation lasted for seven to 15 days, followed by maturation in stainless steel tanks for a minimum of six months, on its fine lees to impart volume and texture. Bottling took place during the spring following the harvest.

VINTAGE:
The 2022 vintage perfectly reflects the warm and dry weather conditions of the year, with rainfall at just the right time. This wine offers the concentration and depth of warmer years combined with the aromatic freshness of the most outstanding vintages.

TASTING NOTE:
An intense and mineral driven wine with opulent aromas of blackcurrant, lemon and hawthorn. On the palate, the ripe citrus flavours are supported by crisp acidity.

GRAPES:
Sauvignon Blanc 100%.