André & Michel Quenard

André & Michel Quenard — natural wine producer
History

The Quenard family has made wine since the 17th century, and the current domaine was created in 1976. Guillaume, son of Michel, now leads and launched Domaine Coteau de Torméry in 2020.

Farming

22 hectares of terraced vines on limestone scree at 300 to 400 meters, on slopes of 40 to 70 percent. Farming is sustainable and largely organic, with all work done by hand.

Winemaking

Gentle, traditional cellar work. The Jacquère ferments dry and ages about 9 months in stainless steel with gentle lees stirring.

The wines

Chignin from Jacquère, Chignin-Bergeron from Roussanne, the white Altesse and the red Mondeuse, all from Savoie.

The short version

On the steep limestone scree of Chignin's Coteau de Torméry, the Quenards farm 22 terraced hectares of Jacquère, Bergeron, Mondeuse and Altesse, with Guillaume now at the helm.
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The Coteau de Torméry rises so steeply above Chignin that every row has to be worked by hand. It is on this rocky Alpine slope that the Quenard family has built one of Savoie's reference addresses.

Backstory

Winemaking in the Quenard family reaches back to the 17th century, but the domaine in its current form was created in 1976. Today Guillaume, son of Michel and grandson of André, carries the work forward. In 2020 he launched a side project, Domaine Coteau de Torméry, as an outlet for more experimental wines.

The Region

The Quenard estate is in Chignin, in the Savoie region of the French Alps, about 90 minutes east of Lyon. The vines occupy the famous Coteau de Torméry, a steep, sun-facing mountain slope that is one of the most celebrated sites in Savoie, particularly for the Bergeron grape (Roussanne).

Vineyards and Farming

The Quenards farm 22 hectares of very steep, terraced vineyards, planted between roughly 300 and 400 meters of elevation on slopes of 40 to 70 percent. The soils are limestone scree built up over millions of years of mountain erosion. Farming is sustainable and largely organic, and all the vineyard work is done by hand through to harvest.

Winemaking

The Quenard cellar work is traditional and gentle. The Jacquère, for example, is fermented dry and aged about nine months in stainless steel with gentle lees stirring, preserving its crisp, Alpine freshness. The aim throughout is transparency to site rather than heavy intervention.

The Wines

The Quenard range centers on the local Savoie grapes: crisp, mineral Chignin from Jacquère; richer Chignin-Bergeron from Roussanne, including a Les Terrasses bottling; the floral white Altesse; and the spicy red Mondeuse. These are precise, high-altitude wines that capture the cool clarity of the Alps and have made Chignin-Bergeron one of Savoie's benchmark whites. Guillaume's separate Domaine Coteau de Torméry label, launched in 2020, gives the next generation room for more experimental cuvées alongside the classics. Current bottlings include the Chignin Gamay and the Les Abymes.

Natural Winemakers

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