Wine has been produced here for many centuries, reaching its peak just before the phylloxera crisis of the 1860s. The parish’s wines were the first of the eastern Loire to receive official AOC status – in August 1936 – just a few months earlier than Sancerre. The popularity of Quincy wine has increased markedly over the past few decades, with the village no doubt benefiting from the fame of nearby Sancerre and Pouilly-Fume, whose white wines are made in a very similar style. There are now more than 520 acres (210ha) of Sauvignon Blanc vines planted in Quincy and its neighbor Brinay, which is also covered by the Quincy appellation.

The vines of Quincy and its neighbors benefit from a continental climate, with a much drier, warmer growing season than that experienced further downstream towards the Atlantic. In global terms the climate is still cool, however, so the grapes require extended hang-time in order to reach full ripeness. This slower ripening leads to the development of greater complexity in the wines, although they are generally considered more ‘rustic’ and less elegant than those from the eastern end of the Loire Valley itself.

The soils here are a combination of sand and gravel – the result of being located between two rivers, the Cher and its tributary the Yevre. These soil types heat up rapidly and reflect high light levels, aiding the ripening process of the vines. The effect is similar to that experienced in the famous Graves sub-region, where some of the finest white wines of Bordeaux are made – again with a high proportion of Sauvignon Blanc. There is also a high proportion of limestone here (the southern edge of the Paris Basin), which is often present in various forms, from solid stone and light clays.

The classic Quincy wine is a refreshing white wine, high in acidity. Tasting notes often refer to herbaceous, grassy notes and citrus, sometimes underpinned by the minerality found in the finest Loire Valley wines.