Domaine Adele Rouze Quincy 2021
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Winemaker Notes
It has aromas of citrus fruit and freshly-cut herbs. On the palate, flavors of grapefruit and lime arrive, with a touch of citrus pith. It has medium-body and a crisp, mineraled finish.
Adèle herself recommends it with truffled lentil soup, salmon tart or a mint and goat cheese omelet.
Professional Ratings
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Decanter
Vibrant with citrus and floral aromas, stone fruit concentration on the palate, and a long and lively finish.
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Wine Enthusiast
Bright, crisp and fresh, this is an attractive and lively wine. Full of acidity and with a tight edge of citrus, the wine could soften to its advantage.
Other Vintages
2020-
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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.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.
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.