Jeremy Quastana, Fresnes, Loir et Cher
AOC: Vin de France
Varieties: Gamay, Cot
Viticulture: Organic
Size: 2 hectares
Production: 800 cases
Terroir: Clay over broken-down limestone
Varieties: Gamay, Cot
Viticulture: Organic
Size: 2 hectares
Production: 800 cases
Terroir: Clay over broken-down limestone
We were introduced to Jeremy by our good friend Olivier Lemasson. Jeremy worked with Olivier for a few years and managed to grab a couple hectares of land not far from Olivier's main plot in the Loir et Cher, not far from Cheverny. Before that, Jeremy learned the trade at Marcel Lapierre's winery and did a six-month internship at Clos Ouvert in Chile. In four vintages, he has shown that he can make clean, highly drinkable wines with very little sulphur dioxide. Jeremy is still a young vigneron and, in our opinion, he gets better every year.
The vineyard is one plot composed of young vine Gamay, middle-aged Cot, and old vine Gamay on a gentle slope of clay over Silex.
The vineyard is one plot composed of young vine Gamay, middle-aged Cot, and old vine Gamay on a gentle slope of clay over Silex.
Buena Onda, Jeremy’s pet-nat, is always fruity, dark in color, and shows terroir as expressed through his young vine Gamay. The wine often has a few grams of residual sugar, as Jeremy is trying to make an aperitif wine, rather than serious fizz.
L'Insurge, from old vine Gamay, is dark but highly drinkable, terroir-driven glou-glou. Made using carbonic maceration, without sulphur dioxide if the vintage allows.
Cot'Lectif is another highly drinkable, carbonic wine made using techniques Jeremy learned from Marcel Lapierre. As per the name, the wine comes from Cot, rather than Gamay. Not intended to be an ager or a serious wine, but instead a gulpable bottle to be drunk young.
In 2016 Jeremy lost a fair amount of his harvest due to hail, and to supplement his production he purchased Syrah form Anne Leclerc in the Roussillon. All of the grapes are certified organic and come from sandy soils. One week of maceration yields a light-bodied, yet silky wine that exudes energy and freshness with a touch of smoke.
L'Insurge, from old vine Gamay, is dark but highly drinkable, terroir-driven glou-glou. Made using carbonic maceration, without sulphur dioxide if the vintage allows.
Cot'Lectif is another highly drinkable, carbonic wine made using techniques Jeremy learned from Marcel Lapierre. As per the name, the wine comes from Cot, rather than Gamay. Not intended to be an ager or a serious wine, but instead a gulpable bottle to be drunk young.
In 2016 Jeremy lost a fair amount of his harvest due to hail, and to supplement his production he purchased Syrah form Anne Leclerc in the Roussillon. All of the grapes are certified organic and come from sandy soils. One week of maceration yields a light-bodied, yet silky wine that exudes energy and freshness with a touch of smoke.
WINES
L'Endemique: 50-year-old Gamay vines on Schist from Dufaitre in the Beaujolais. It's Jeremy's only negoce label, he made it in the past due to very low yields, and even though 2020 was generous, he likes to keep the relationship alive in case another bad vintage arises (2021 will see almost no fruit in the Loir et cher, and they spent the whole season fighting mildew).
|
Cot Letif: Bright and glouglou! 100% Cot with stem inclusion, semi-carbonic. and zero sulfur.
|
Syrah: A light-bodied Syrah with that lively fruit and acid seen in all of Jeremy's wines. Semi-carbonic and no so2. Available in magnum (2017 vintage).
|
Insurge 2020: Old vine Gamay from Jeremy's first parcel: sand/flint soils. No so2
|
Tierra Libertad: Gamay and Gamay teinturiers vinified separately and raised in 2-year-old barriques -- blended a couple weeks before bottling. No so2.
|
Dedale: Ultra bright Pinot noir, haute buvabilitee. No so2
|
Buena Onda: 100% Gamay petnat -- juicy, ripe fruit with 20 grams RS.
|
Cuvee Bleu 2020: 100% Gamay from 2.4 Hectares in Monthou sur Bievre from Melissa Lavaysse, clay over eboulis calcaire, no so2 vinification, semi carbonic of 8/10 days in tank and raised in old barriques. This is the only wine made in the new cellar they are building and where ultimately everything will be vinified and raised in the future.
|
Racines: 100% Pineau d'Aunis, not ultra-herbaceous or spicy -- a low extraction expression of the grape.
|