Community Tasting Notes 10

• BB_RP Likes this wine: 90 points

  November 16, 2023 - Great structure, but tasted slightly musty, at least initially … other notes suggest that’s due to youth of the wine and sugar needing to mature further. Perhaps! Keep for a couple of years and try again!

  Comment

• jviz wrote: 93 points

  November 4, 2022 - Dang, that’s some fabulous Sauvignon blanc. A horses whisker behind Vatan. Clean linen, kimmeridgian minerals, lime zest, with a lovely palate weight. Delish, and better on day 2.

  Comment

• sfwinelover1 wrote: 90 points

  April 8, 2022 - Brought by A_M to our tasting on the deck in sunny NV. On the nose and palate, relatively subdued notes of green apple skins, lemon-lime zest, white and yellow flowers, steel and river rocks. Light gold-silver, light to medium bodied, medium legs. Lightish acidity, no heat. VG intensity, moderate complexity and persistence. A_M suggested this, and it seemed a nice contrast to our giant C. Coast syrahs, especially on a warm-ish afternoon. As readers of my TNs know, my SB tastes skew toward the taut, lithe, piercing acidity sort, epitomized by the Spottswoode, and to a somewhat lesser extent, Graywhacke Wild, Merry Edwards and Cloudy Bay. While I have an appreciation for Sancerres, as Maximum Satisfaction notes in his TN, this is coming from a texturally creamier, richer place, although interestingly, it’s paired with the fruit being fairly tight. As a refreshing alternative, it provided a good counterpoint, and while we were more munching than eating, seemed it would work well with food (think more cooked white fish and shellfish, less raw oysters and sushi). I’m interested in other TNs indicating that they think that this has the ability to age positively, as I prefer my SBs typically on the young side, say 3-6 years, and it’s not obvious to me that this will go up much, although there’s enough acidity that if the fruit comes out a bit more, it might. Ex the Rhône’s, I sometimes wonder if, with French wine, I’m like what Louis Armstrong said about jazz, that if it has to be explained, you’ll never understand it, or as my uncle once said to my sister, subtlety is lost on me, as, despite my enjoyment of this, it falls well below the above SBs, according to WS, at about a third higher price. Still, you could do far worse, from your deck (ok, you’re drinking this and not a Batard, so it’s probably a VRBO) overlooking Cap De Antibes, staring out at the impossibly azure waters of the Mediterranean and contemplating the meaning of life. Ridiculously stupid wax seal takes this down half a point. 90-91+

  Comments (2)

• Jon Harrison Likes this wine: 91 points

  November 24, 2021 - (Imported by North Berkeley Wine Imports)
  Yellow wax finished capsule. Short cork (interesting).
  
  Color: Light-med straw. Slight turbidity (unfiltered).
  
  Nose: Young Cotat Sancerre. Definitely a little shy and a little closed. Mirabelle fruit, wet mineral, slate. Totally clean.
  
  Pal: Full body. Mirabelle fruit, wet minerals, and kiss of straw/wax/wet wool. Lovely richness. Totally dry. Sl, sl phenolic (bitter) finsh. 13.5% alc. Very undeveloped. This wine needs time. Five years in a cool cellar would be perfect. Will develop and hold for 15 years after the vintage.
  
  From arguably the most iconic producer in all of Sancerre. From one of the steepest, most iconic vineyards in Sancerre.
  
  Drinks fine now. But...
  Peak drinking: 2025-2030.
  
  JGH Sommelier CMS-III SF Bay Area

  1 person found this helpful Comment

• Sieegs Likes this wine: 92 points

  October 2, 2021 - Burgundy Al review is spot on. Great bones here but just seems a little disjointed at this point in time.

  1 person found this helpful Comment

Pro Reviews 1

Wine Definition

• Vintage 2019
• Type White
• Producer Domaine François Cotat
• Varietal Sauvignon Blanc
• Designation n/a
• Vineyard Les Monts Damnés
• Country France
• Region Loire Valley
• SubRegion Upper Loire
• Appellation Sancerre
• UPC Codes 4000147162117, 4000147883883

Community Holdings

• Pending Delivery 31 (4%)
• In Cellars 710 (83%)
• Consumed 112 (13%)

Food Pairing

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