Domaine de Chevilly is a family-run estate in the Quincy appellation of France's Loire Valley, where Sauvignon Blanc has been cultivated for centuries.

The estate is dedicated exclusively to expressing the unique character of Quincy, with vineyards planted on sandy and gravelly soils that encourage freshness, aromatic intensity and elegance.

Careful vineyard management and thoughtful winemaking allow the fruit to speak for itself, preserving the purity and vibrancy that define the region's wines.

Domaine de Chevilly has earned a reputation for producing consistently expressive Quincy wines that showcase the appellation's distinctive style and exceptional value.

Quincy is a small Sauvignon Blanc appellation in the Centre-Loire, situated west of Bourges and around 70 kilometres from Sancerre. Its vineyards occupy gently rolling land beside the River Cher, principally within the communes of Quincy and neighbouring Brinay. Although less internationally recognised than Sancerre or Pouilly-Fumé, Quincy has a long viticultural history and became one of France’s earliest appellations in 1936.

The region has a semi-continental climate, combining warm, relatively dry summers with cold winters and a significant risk of spring frost. The nearby Cher helps to moderate temperatures, while the surrounding woodland provides some protection from prevailing winds. Nevertheless, vintage conditions can vary considerably, with frost, hail and summer drought all presenting challenges. Good levels of sunshine and marked differences between daytime and night-time temperatures help Sauvignon Blanc develop ripe aromatics while retaining its characteristic acidity.

Quincy’s vineyards are planted mainly on ancient terraces of sand and gravel over clay, deposited by the Cher. These free-draining soils warm quickly in spring and encourage early ripening. Unlike the limestone and flint soils associated with Sancerre, Quincy’s sandy gravel tends to produce a softer, more immediately aromatic expression of Sauvignon Blanc.

The appellation is reserved exclusively for still, dry white wines. Typical examples are fresh and fragrant, showing flavours of citrus, green apple, white peach and grapefruit, alongside notes of elderflower, blossom and fresh herbs. The wines are generally less austere and mineral than Sancerre, with a rounder texture and generous fruit profile. Most are made in stainless steel and intended to be enjoyed young, although more concentrated, lower-yielding examples can develop attractively for several years.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.