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Domaine Adele Rouze Quincy 2015

Sauvignon Blanc from Loire, France
    0% ABV
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    Winemaker Notes

    Quincy is characterised by its freshness and notes of ripe citrus. Grapefruit and white floral aromas are also present. Aromas of citrus fruit and freshly-cut herbs. Flavors of grapefruit and lime, with a touch of citrus pith. Medium-body. Crisp, mineralled finish.

    Quincy goes well with shellfish and seafood. Grilled fish and fish cooked in white sauce will also make perfect partners. Regional goat cheeses complement a very safe these agreements.

    Critical Acclaim

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    Domaine Adele Rouze

    Domaine Adele Rouze

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    Domaine Adele Rouze, Loire, France
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    Adele Rouze is in her mid-thirties and a certified agricultural appraiser. She's the daughter of Jacques Rouze, a well-respected vigneron who is also the president of the Quincy wine brotherhood.

    After completing additional studies in winemaking in Bordeaux, Adele returned to her home with the idea of making her own cuvee. Jacques allowed her parts some old-vine parcels, all of which face either south or southeast.

    Certain parcels were planted between 1920 and 1930, and others during the 1950s. The majority of these are along the left part of the Cher River. Some of these parcels include Creves Coeurs, Les Rimones, Les Nouzats, La Plante, Les Victoire and Villalin. The vineyards are not organic, but worked by lutte raisonee or responsible farming, where only natural products are used in the soil and spraying is kept to a minimum.

    Praised for its stately Renaissance-era chateaux, the picturesque Loire valley produces pleasant wines of just about every style. Just south of Paris, the appellation lies along the river of the same name and stretches from the Atlantic coast to the center of France.

    The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire—farthest west and closest to the Atlantic—has a maritime climate and focuses on the Melon de Bourgogne variety, which makes refreshing, crisp, aromatic whites.

    The Middle Loire contains Anjou, Saumur and Touraine. In Anjou, Chenin Blanc produces some of, if not the most, outstanding dry and sweet wines with a sleek, mineral edge and characteristics of crisp apple, pear and honeysuckle. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay and Malbec (known locally as Côt).

    The Upper Loire, with a warm, continental climate, is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

    In the Glass

    From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    CNLCNS97_2015 Item# 165107