From a couple of hectares in the Loir-et-Cher, Jeremy Quastana has become one of the most reliable young voices in Loire Valley natural wine, turning out fresh, drinkable reds with almost no added sulfur.
Backstory
Quastana first studied history before turning to wine. He worked in the vineyards and cellar of the late Olivier Lemasson, then enrolled to study winemaking in Bordeaux and completed formative internships with Marcel Lapierre in Beaujolais and at Clos Ouvert in Chile under Louis-Antoine Luyt. He began his own vintages around 2012, securing a couple of hectares not far from Lemasson's plots near Cheverny.
The Region
His base is Fresnes in the Loir-et-Cher, in the wider Loire Valley, an area of clay over broken-down limestone and silex. The cool continental climate and these light, stony soils suit the bright, juicy style of red he favors.
Vineyards and Farming
Quastana farms roughly 2 hectares organically, working with a mix of vine ages. His plantings center on Gamay, both young and old vine, alongside Cot (Malbec), Pineau d'Aunis and Pinot Noir, and he supplements with purchased Syrah for one cuvee.
Winemaking
In the cellar he favors carbonic and semi-carbonic maceration, with ferments running about eight to ten days in tank on native yeasts. Aging takes place in old barriques, and he uses minimal sulfur dioxide, often none at all.
The Wines
His range includes Buena Onda, a fruity, dark pet-nat from young-vine Gamay; L'Insurge from old-vine Gamay; Cot'Lectif; a Syrah; Racines from Pineau d'Aunis; and a Pinot Noir. Total production sits around 800 cases a year.
