Cotat is known for rich, full Sancerre that magically still retain their minerality and sense of place. Culs de Beaujeu is a site near Chavignol dominated by the Kimmeridgian limestone and clay.
|There’s Sauvignon Blanc, and then there’s Sauvignon Blanc as imagined by Francois Cotat. Devotees can tell you that what happens in this modest cellar in Chavignol is one part winemaking, three parts magic. Suffice it to say that Cotat Sauvignon has to be tasted to be believed.
The Cotat family has tended both Sauvignon Blanc and Pinot Noir on the slopes of the Monts Damnes in Chavignol since the end of the second World War; it was only in the 1990s when two brothers, Paul and Francis, handed over the family domaine to their sons, Francois and Pascal, respectively. Today there are two Cotat domainesone in Chavignol, headed by Francois, and one in Sancerre, run by Pascal. What sets these cousins apart is less important than what they sharea passion for natural winemaking and a truly amazing touch with Sauvignon Blanc.
Francois essentially runs an organic domaine, tending and harvesting his vines by hand. Harvest is never rushed; in fact, Francois (as does his cousin Pascal) harvests more than a week after every other winery in the region. Needless to say, extra maturity on the vine means extra body and complexity in the wine. Vineyards are located on very steep slopes, requiring a hand harvest that has become a bit of a pilgrimage for Cotat devotees. The steepest plots can only be worked by sliding down with a cushion tied to your rear while you hold the bucket in front of you. The cousins invented this amusing system, and pickers come from all over Europe every year to volunteer for the harvest.
Soils in Chavignol share the same chalky heart as Chablis; this “terre blanche imparts a steely, mineral-rich backbone to Francois’ single-vineyard cuvees“Les Monts Damnes, “Les Culs de Beaujeu and “Grande Cote. Yet at the same time there are wines that show a glycerin-like texture in the mouth, a wonderfully fleshy sweetness that is seldom seen with Sauvignon. While Francois keeps an old wooden hand press in his cellar to remind him how his father used to make wine, he opts for a modern pressyet everything else is natural, from sugar fermentation in barrique to bottling wines unfined and unfiltered.
Cotats wines truly benefit from age. While these wines are irresistible when they are young, one of the unique pleasures of putting down a few bottles is to later discover a rich, custard-like wine that defies everything you would expect from racy Loire Valley Sauvignon Blanc.