Pascal Cotat Sancerre Grande Cote 2023

Pascal Cotat Sancerre Grande Côte 2023 is a benchmark Loire Sauvignon Blanc from one of the most revered growers in Chavignol. Sourced from a steep, sun‑drenched single vineyard, this cuvée delivers remarkable depth, texture, and age‑worthiness that set it apart from classic, lighter Sancerre. Grande Côte is produced in tiny quantities and has long been sought after by collectors and sommeliers for its Burgundian finesse and singular expression of terroir.

Tasting Notes
In the glass, the 2023 Grande Côte shows a pale straw to light gold hue with a brilliant, crystalline rim. The nose is intensely expressive yet refined, offering layers of ripe citrus (grapefruit, Meyer lemon), white peach, and pear, intertwined with flinty minerality, crushed chalk, fennel, and subtle herbal notes of tarragon and lemon verbena. On the palate, this wine is concentrated and powerful, with a finely etched, almost saline backbone. Juicy citrus and stone‑fruit flavors are wrapped in a dense, creamy texture, balanced by electric acidity and a long, mouthwatering finish marked by smoke, wet stone, and a hint of almond and spice. Still youthful in 2023, it already shows impressive precision and length, but the real magic comes with time: properly cellared, this Sancerre can evolve beautifully for 10–15 years or longer, gaining complexity, savory depth, and a more overtly mineral expression.

Production
Grande Côte comes from one of Chavignol’s most prized, ultra‑steep south‑ to southeast‑facing slopes, rooted in classic Kimmeridgian marl and limestone that lend the wine its distinctive tension and minerality. Yields are kept very low, and the fruit is harvested by hand, often later than most in the village, to achieve optimal ripeness and complexity. In the cellar, Pascal Cotat works in a distinctly traditional, minimal‑intervention style: whole clusters are gently pressed, fermentation takes place with indigenous yeasts, and the wine is raised slowly in old demi‑muids (large neutral barrels) on fine lees. This approach, with minimal racking and very modest sulfuring, emphasizes texture, purity, and the singular character of the Grande Côte vineyard rather than oak influence.

Food & Serving
This structured, powerful Sancerre is a superb partner for refined dishes such as goat’s cheese from the Loire (Crottin de Chavignol is a classic), oysters, scallops, grilled langoustines, and simply prepared white fish with beurre blanc. It also shines alongside roast chicken with herbs, veal in cream sauce, or dishes featuring asparagus, fennel, or lemony herb accents. Serve at 10–12°C (50–54°F) to capture both its aromatics and texture. Young bottles benefit from 30–60 minutes in a carafe to open up; with age, a gentle decant just before serving helps release the more complex mineral and savory notes.

Producer
The Cotat name has been synonymous with great Sancerre for generations, and Pascal Cotat is widely regarded as one of the appellation’s most iconic vignerons. Working from tiny holdings in and around Chavignol, he crafts wines that often behave more like fine white Burgundy than typical Sauvignon Blanc, with remarkable density, longevity, and terroir expression. Pascal continues the family’s traditional methods—late harvesting, low yields, and slow élevage in old oak—championing a style of Sancerre that is both timeless and increasingly rare. His cuvées from renowned sites like Les Monts Damnés and Grande Côte have earned a cult following around the world and are considered reference points for serious, age‑worthy Loire whites.

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