Description
Le Cul de Beaujeu is one of Sancerre’s finest terroirs, producing wines with a chalky minerality that is particularly evident in François Cotat’s wines. Here we find the classic citrus notes and floral character of the Chavignol Sauvignon, with an additional hint of exoticism. The wine’s saline depth, fullness and structure are impressive. The wine’s savouriness is initially provided by the distinct minerality of the Kimmeridgian marl, followed by lovely chalky bitterness on the finish. Excellent ageing potential.
The François Cotat Estate
Based at the family estate in Chavignol, Sancerre, since 1979, François Cotat has been running the family estate since 1998. It is one of the most sought-after estates among wine enthusiasts, with almost all of its wines being reserved from one year to the next. The 5 hectares are spread across some of Chavignol’s most vertiginous slopes: Mont Damnés, La Grand Côte, Cul de Beaujeu and Les Caillottes.
François Cotat’s style is unique. He relies on late harvests with overripe grapes, yielding very ripe wines that are sometimes characterised by a slight residual sweetness, perfectly balanced by the vibrant power of the terroir. The wines are built for long ageing and can withstand the test of time for decades.
The method of cultivation and wine production is traditional to say the least, as evidenced by the spartan family cellar. The method has remained unchanged for ages: hand-harvesting, no added yeast, two rackings, no filtration and early bottling before summer.
François Cotat Sancerre Cul de Beaujeu 2019
François Cotat’s Sancerre Cul de Beaujeu cuvée in detail:
- Appellation: Sancerre
- Vintage: 2019
- Grape variety: 100% Sauvignon Blanc
- Terroir: South/south-east facing slope
- Harvest: Hand-picked
- Ageing: Approximately 8 months in 600-litre casks aged between 6 and 8 years
What to eat with a Sancerre Cul de Beaujeu from François Cotat?
- Roasted turbot or John Dory
- Fish with hollandaise sauce
- Spiced leek fondue with pine nuts
- Salmon steak with mustard cream
- Prawn spring rolls
- Pork shank
