The Producer
The Tatin Estates are located in Brinay, in the heart of the Centre-Loire vineyard, and are part of a true family story initiated in 1988 by Chantal Wilk and Jean Tatin. Originally a grain farm, the operation gradually evolved into viticulture in the early 1990s, with the creation of the Domaine du Tremblay and then the Domaine des Ballandors. Committed to the qualitative renewal of Quincy, they actively participate in the revitalization of this historic Sauvignon Blanc appellation. Their daughter, Maroussia Wilk-Tatin, joined the estate in 2010 and currently manages it, continuing the development of the property in a spirit that is both familial and innovative.
The vineyard covers approximately 35 hectares, divided between Quincy (mostly Sauvignon Blanc) and Reuilly, a more diverse appellation working with Sauvignon, Pinot Noir, and Pinot Gris. The soils, composed mainly of sandy gravel and clays, allow for the expression of aromatic, tense, and precise profiles. The estate also cultivates rarer grape varieties like Genouillet, while developing original cuvées, particularly in natural sparkling wine. Certified Terra Vitis and High Environmental Value, it prioritizes sustainable viticulture, attentive to soil balance and biodiversity.
Today, the Domaines Tatin offer a wide range structured around their two flagship appellations, with expressive and straightforward Quincy wines focused on the purity of Sauvignon, and more varied Reuilly wines, ranging from finely crafted whites to indulgent Pinot Noir reds and delicate Pinot Gris. The winemaking seeks to explore the diversity of the terroirs through numerous parcel-specific cuvées, while maintaining a clear guiding principle: aromatic precision, freshness, and accessibility. The estate thus establishes itself as a serious and dynamic reference in the Centre-Loire, capable of combining family tradition with a creative approach to wine.
The Wine
Derived from amassal selection of Sauvignon Blancplanted on a plot of sandy gravel, another on clayey gravel, and a last one on Kimmeridgian clay-limestone.
Pneumatic pressing at low pressure + thermo-regulated fermentation with indigenous yeasts.
Aging on fine lees with stirring.
Tasting
A fine and delicate wine, creamy with aromas of well-ripened white pear.