Claude Quenard et Fils ‘Sansoufrir’ Rouge NV (2019)
Location: France, Savoie
Winemaker: André & Guy Quenard
Grapes: Mondeuse
Soil: calcareous clay
Winemaking: 10 days maceration, after soft pressing for 3 hours. Vinified with full malolactic fermentation in stainless steel. Racked onto fine lees to age 12 months in old oak.
‘Sansoufrir’: glouglou with structure and finesse—dark berried brambly fruits, tangy yet juicy with rugged savoriness and burnt strawberry. Dry and delicious with lamb kebabs.
From us at M&L: After the church separated from the state of France in the beginning of the 20th century, Claude Quenard’s ancestors bought a nearby farm in the commune of Chignin from Carthusian monks. The next several decades took the family from a poly cultural operation to solely viticulture by the 1960s.
By the 1990s Claude Quenard came to the helm and began to focus on organic treatments in the vineyard and stopped using chemical products entirely by 2000. The estate, totaling 20 hectares, was certified organic that year, and by 2016 certified Demeter. Today, Guy and André Quenard, sons of Claude, as well Guy’s son Vincent, lead the domaine, focusing even further on regenerative and sustainable farming, using horses for ploughing and incorporating a wastewater recycling system.
Location: France, Savoie
Winemaker: André & Guy Quenard
Grapes: Mondeuse
Soil: calcareous clay
Winemaking: 10 days maceration, after soft pressing for 3 hours. Vinified with full malolactic fermentation in stainless steel. Racked onto fine lees to age 12 months in old oak.
‘Sansoufrir’: glouglou with structure and finesse—dark berried brambly fruits, tangy yet juicy with rugged savoriness and burnt strawberry. Dry and delicious with lamb kebabs.
From us at M&L: After the church separated from the state of France in the beginning of the 20th century, Claude Quenard’s ancestors bought a nearby farm in the commune of Chignin from Carthusian monks. The next several decades took the family from a poly cultural operation to solely viticulture by the 1960s.
By the 1990s Claude Quenard came to the helm and began to focus on organic treatments in the vineyard and stopped using chemical products entirely by 2000. The estate, totaling 20 hectares, was certified organic that year, and by 2016 certified Demeter. Today, Guy and André Quenard, sons of Claude, as well Guy’s son Vincent, lead the domaine, focusing even further on regenerative and sustainable farming, using horses for ploughing and incorporating a wastewater recycling system.
Location: France, Savoie
Winemaker: André & Guy Quenard
Grapes: Mondeuse
Soil: calcareous clay
Winemaking: 10 days maceration, after soft pressing for 3 hours. Vinified with full malolactic fermentation in stainless steel. Racked onto fine lees to age 12 months in old oak.
‘Sansoufrir’: glouglou with structure and finesse—dark berried brambly fruits, tangy yet juicy with rugged savoriness and burnt strawberry. Dry and delicious with lamb kebabs.
From us at M&L: After the church separated from the state of France in the beginning of the 20th century, Claude Quenard’s ancestors bought a nearby farm in the commune of Chignin from Carthusian monks. The next several decades took the family from a poly cultural operation to solely viticulture by the 1960s.
By the 1990s Claude Quenard came to the helm and began to focus on organic treatments in the vineyard and stopped using chemical products entirely by 2000. The estate, totaling 20 hectares, was certified organic that year, and by 2016 certified Demeter. Today, Guy and André Quenard, sons of Claude, as well Guy’s son Vincent, lead the domaine, focusing even further on regenerative and sustainable farming, using horses for ploughing and incorporating a wastewater recycling system.