Pierre Ragon—a man of few words—has precisely one for his 2015 Quincy: “fruit.” I’ll take that and run with it, adding “fruit forward” for the nose and “fruit-friendly” for the palate (try it with grilled peaches!). Full of fleshy, ripe citrus, this versatile Sauvignon Blanc will add zest and freshness to virtually any summer meal under the sun. –Emily Spillmann
As recently as 50 years ago, the wines of Quincy were more recognized in France for their quality than Sancerre or Pouilly-Fumé, and commanded a higher price. Today the appellation has largely faded from recognition, with cave cooperatives buying up land at pennies on the dollar. Most make bracing, nervy Sauvignons in a typical style that can be produced anywhere. There are precious few willing to take risks to craft the type of wine that made Quincy famous. Pierre Ragon of Domaine Trotereau has been making wines only their terroir can produce since he took the reins in 1973. He is blessed with vines over 100 years old that are still producing exceptional fruit. With pride and excitement, we bring you the real deal from Quincy.
I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.
Inspiring Thirst, page 171