Catalogue information
CHAVIGNOL - Sancerre - Domaine Francois Cotat vineyard - 4.5 ha. on the slopes of the Monts Damnés, Culs de Beaujeu and La Grande Côte, sauvignon-blanc grapes, clay / limestone soil on limestone, 'Terres Blanches'. Traditionally, the wines from the slopes around the town of Chavignol occupy a prominent place. They used to have a 1er Cru status (1936) and the story goes that this quality designation had to disappear when, for commercial reasons, the flat areas that were questionable for wine growing were also planted. Cotat has a glorious reputation as an idiosyncratic winegrower who still works traditionally and by hand. The wines give a beautiful expression of the Sauvignon grape, a style described as 'très naturel'. Cotat has vineyards on the best slopes. The clay with limestone soil is called here 'Terres Blanches' and contains shells. The vineyards are so steep that only manual work can be done, with minimal fertilization the vines are not forced into production. They are always harvested as ripe as possible, they are usually the last in the region ... After a pneumatic pressing, a stepwise spontaneous fermentation follows on wooden barrels, which are lined with tartric crystals and do not add any flavor to the wine. Cotat does not use artificial yeast cultures and does not add sulfur to the débourbage. For example, a complex of natural yeast cultures from the vineyard can contribute to the complexity and uniqueness of the wine. Also no chaptalization, something common in the Sancerre and Pouilly-Fumé region, just before the harvest, elsewhere in the region it is quite a drag with bales of sugar .... Both the soutirage and bottling are done on the basis of the moon phases. In the week before the new moon, the wine is clear and calm. Very remarkable for white wine is that Cotat does not clarify and filter the wine! style - characteristic is its natural character and great purity. The sauvignon character is expressed very purely in this with a clear terroir characterization. The wines often need some bottle aging to show themselves fully in finesse and complexity. In addition, they can age legendarily well; Cotat still has old wines in perfect condition from 1934, 1937 and 1943 in its cellars. After 1954, all vintages are still present. wine & dish blanc -asparagus, hors d'oeuvre, stuffed avocado, smoked eel, fish dishes such as salmon, zander, fish with sorrel sauce, eel, boudin, sweetbread, Crottin (goat's cheese) rouge - brandade (stockfish), carp, salmon, black pudding , wood pigeon, suckling pig, duck pâté, asparagus with morels and veal brains, Brie de Meaux, tempura.
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