1996 Domaine François Cotat Sancerre Cuvée Spéciale La Grande Côte

Community Tasting Notes (6) Avg Score: 92.8 points

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  2/3/2023 - Hanibal Likes this wine: 94 Points

  First time I get so mesmerized by a sauvignon blanc like this. Splendid bottle

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  8/28/2016 - William Kelley Likes this wine: 93 Points

  This is a really nice (and rare) bottling from Cotat, which harks back to the traditions of unreconstructed, premodern winemaking in the eastern Loire. A complex bouquet of baked gooseberry, tangerine, iodine, honey and Cotat botanicals (think Gin and Tonic) is followed by a rich, textural wine with good cut and vibrancy and subtle but perceptible residual sugar. My sense is that now is a good time to approach this, as there is just a little fraying on the finish when the wine sits in the glass for a while, but that said it clearly isn't going anywhere anytime soon. Terrific stuff and a treat to taste it: thanks Keith!

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  12/13/2012 - keith prothero wrote: 93 Points

  Decanted one hour. Pale yellow. , gooseberries,stone fruit and lemon with a hint of herbs, but virtually no grassiness. Mouthfilling texture, bright acidity, excellent length. This is SB at its very best and bears little or no resemblance to new world SB. . And it will last and probably improve over next five years at least. Outstanding.

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  8/27/2012 - keith prothero wrote: 94 Points

  Decanted one hour. Pale yellow. , gooseberries,stone fruit and lemon with a hint of herbs, but virtually no grassiness. Mouthfilling texture, bright acidity, excellent length. This is SB at its very best and bears little or no resemblance to new world SB. . And it will last and probably improve over next five years at least. Outstanding.

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  8/9/2010 - fclarity wrote: 89 Points

  From a nice looking bottle, this wine had a nice light gold center and looked ready. The medium intensity nose showed attractive citrus, peach, and honey. In the mouth the wine was quite friendly with very ripe fruit partially concealing moderate acidity. While I didn't find this wine to be particularly complex, it was attractive and should have wide appeal for novices and oenophiles alike. Was it too easy? It should last for a number of years but I see no reason to wait.

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