Domaine Mardon Quincy Tres Vieilles Vignes 2019

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Tasting Notes

Aromas of tropical fruit, Asian pear, gooseberry and minerals lead to a dry, medium-plus bodied white wine.  The palate finds a lively acidity wrapped around flavors of lime, green apple, kiwi, quince, and peach skin.  This is a bright, racy wine with the chalkiness and minerality typical of this region.  It has a long savory, herbal finish.

Enjoy this crisp, dry white wine with a light lunch or dinner of salad, bread, and cheese.  Also complements seafood easily.  Try it with white meat in a rich cream sauce or sweet and sour Asian dishes.


The region of Quincy, in France’s Loire Valley, has a rich history of winemaking beginning as early as 1120. Unfortunately, many of the vines had to be replanted after the Phylloxera outbreak. In 1936, Quincy became the first region in the Central Loire to earn the distinctive rank of an AOC. In fact, Quincy was the second region in France to be accorded such status, following the original AOC, Châteauneuf-du-Pape. Situated 50 miles west of Sancerre on the left bank of the Cher River, the region’s vines lay dormant for a long period following World War II, during which the river served as a natural barrier between occupied and unoccupied France. The vineyards were again replanted and revived in the 1980’s. The classic Quincy wine is a refreshing white wine, high in acidity. Tasting notes often refer to herbaceous, grassy notes and citrus, sometimes underpinned by the minerality found in the finest Loire Valley wines.

The Mardon family has been producing wine in the area since the early 19th century and they produce one of the best, most serious, most complex Quincy available.  It is a small, family owned estate with the cellar literally below the house and a total annual domaine production of under 10,000 cases. Five generations of family vignerons have worked the domaine’s holdings since 1831, with the needed gap due to the Phylloxera outbreak. The current owner and winemaker is Hélène Mameaux-Mardon. The soil is a combination of alluvial sandy-gravel on limestone and clay marl. Its sandy composition particularly encourages acidity in Sauvignon Blanc, providing an ideal and complementary terroir to this tart varietal.  The age of the vines varies from 30 to 60 years old. They practice organic farming and ferment the wine in temperature-controlled tank and age it in stainless steel in the fine lees for about 6 months before filtering and bottling. The wine is unfiltered.

Food Pairing Suggestions

Brunch Foods, Charcuterie, Cheese, Chicken/Turkey, Cream Sauce Pasta, East Asian (Chinese/Japanese/Korean), Fish (white), Fish-full flavored (salmon/tuna), Grilled preparations, Hors d'oeuvres, Lobster & Crab, Mexican, Spicy Food, Sushi, Tapas, Thai or Vietnamese

France , Quincy, Loire Valley
Grape Varietal:
100% Sauvignon Blanc
$21.50 each
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