Sancerre la Grande Cote 2023 Francois Cotat

Tasting Note Sancerre la Grande Cote 2023

It offers aromas of grapefruit pith and ripe white peach, with a smoky chalky note underlying the bouquet. Thanks to the late harvest, this 2023 Sancerre delivers a rich, full-bodied mouthfeel, yet the acidity cuts through the mid-palate, and the alcohol content remains at 12.5%. The texture is rich rather than sharp, and wild yeast fermentation leaves a faint savoury edge. A long, stony finish follows. It still feels somewhat tight, but it improves with exposure to air.

Grape Varieties

Sancerre la Grande Côte 2023 is made from a single grape variety: 100% Sauvignon Blanc

Grown in chalky soil, Sauvignon Blanc transforms grassy notes into citrus and stony flavors. Francois Cotat picks ripe enough that tropical weight creeps in, yet the limestone soil ensures that acidity remains high. It is precisely this tension that lies at the heart of this wine.

Cellaring Potential

With high acidity and concentration, Cotat's Sancerre ages longer than many any other wine from this appellation. It is best enjoyed through 2038. Store at 10-12°C. Serving it too cold can dull the characteristic chalky texture, so it is best to serve it at 10-12°C and avoid chilling it 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

Chavignol is located in the western corner of the Sancerre appellation, with a chalk plateau, which belongs to the same geological formation as Chablis, stretching out below it. The surface consists of clay and limestone, which locals call terres blanches (white earth). La Grande Côte is one of the three hilltop crus in this area, characterized by steep slopes and very little topsoil. The chalk imparts a firm texture and high acidity. Even as the fruit flavors become richer, the minerality remains intact.

Winemaking

The entire process begins with a very late harvest, often more than a week later than neighboring vineyards in the Sancerre region. These fully ripened grapes are handled with great care. After gently pressing the entire grape clusters, fermentation takes place in old demi-muids (large oak barrels that have long since lost their oak aroma) using indigenous yeasts. Racking follows the lunar calendar. Cotat bottles unfined and unfiltered with minimal sulfur; therefore, the wine may appear cloudy and taste a bit rough when young. It will stabilize over time.

Food Pairing: Sancerre la Grande Cote by Francois Cotat

Thanks to its characteristic chalky acidity and robust body, this wine pairs well not only with aperitif-style dishes but also with a wide variety of other dishes. Crottin de Chavignol, a local goat cheese, is a classic pairing and remains the best choice. Grilled dorade with lemon is also an excellent match. It pairs beautifully with oysters or raw shellfish, as the salty flavors complement each other well. It also goes well with white asparagus served with butter; it's best to keep the sauce simple.