Les Culs de Beaujeu 2023 Francois Cotat

Tasting Note Les Culs de Beaujeu 2023

It offers aromas of grapefruit pith and quince, and due to the late harvest, it has a waxy texture reminiscent of beeswax and lanolin. On the palate, the Les Culs de Beaujeu 2023 feels rounder than this wine typically does; residual sugar of 6-7 grams per liter enriches the mid-palate, while the acidity derived from the chalky soil prevents the wine from feeling heavy. With an alcohol content of 13%, the weight stays moderate. The finish is salty and long-lasting. It's enjoyable now, though the texture is still tightening.

Grape Varieties

This is a typicalk cepage wine, 100% Sauvignon Blanc

Grown in the chalky soils of Chavignol, the Sauvignon Blanc leans towards citrus and stone rather than the grassy or gooseberry notes most wine enthusiasts expect, and in the 2023 vintage, the late harvest further accentuated the orchard fruit aromas and richness.

Cellaring Potential

It is best enjoyed by 2036. What underpins the Les Culs de Beaujeu 2023 is not oak, but the acidity and extract derived from the late harvest. If chilled too much, the saline finish becomes flat, so it is best served at 10-12°C; do not chill it any further.

About Francois Cotat

Most Sancerre is made to be drunk young. In contrast, François Cotat takes the exact opposite approach: grapes are harvested by hand very late in the season from the steep slopes above Chavignol, fermented with wild yeast in old demi-muids (large oak barrels) that no longer impart oak aromas, and then bottled without any clarification or filtration. Racking is performed according to the lunar cycle. The operation is small-scale.

The total area is approximately 4 hectares, of which about 3.5 hectares are planted with the Sauvignon Blanc variety and 0.5 hectares with the Pinot Noir variety; the vines lie in Les Monts Damnés, La Grande Côte and Les Culs de Beaujeu; in addition, the Caillottes section, which features flatter terrain, is home to young vines. Beneath the surface lies chalk from the same geological formation that runs through Chablis, overlaid with clay and limestone that local residents call terres blanches. Furthermore, these wines deviate so significantly from the appellation's standards that, for certain vintages, the designation Sancerre could not be used. The estate separated from cousin Pascal's in 1998.

Vineyard & Terroir

Les Culs de Beaujeu is one of three hilltop crus located above Chavignol, on the western edge of the Sancerre appellation, flanked by Les Monts Damnés and La Grande Côte. There is almost no topsoil. Beneath it lies a chalk plateau, part of the same geological formation that runs through Chablis, covered with clay and limestone that locals call terres blanches (white earth). The chalk imparts a firm texture to this Sauvignon Blanc wine and creates a distinct mineral flavour that remains noticeable even as the fruit flavors become more pronounced.

Winemaking

The late harvest is a decision that forms the foundation of all other processes. François Cotat hand-harvests Les Culs de Beaujeu grapes at a stage of ripeness that most Sancerre growers avoid, and this is precisely where the wine's body originates. After fermentation in old demi-muids (large oak barrels that no longer impart any flavor), the wine is transferred to larger tonneaux. Racking follows the lunar calendar. Since the wine undergoes no fining or filtration, young bottles can look cloudy.

Food Pairing: Les Culs de Beaujeu by Francois Cotat

First, try pairing it with goat cheese. From Chavignol itself, we recommend Crottin de Chavignol, as this cheese's chalky, tangy flavor pairs well with the wine's characteristics. Other recommended pairings:

• Grilled dorade with lemon and olive oil
• Oysters, or crab with mayonnaise
• Roast chicken with tarragon

It's best to keep the sauce simple. Since saltiness and acidity play the main roles, sauces with a lot of butter can interfere with these flavors.