In the glass
Aroma: yellow plum, honey, stony mineral, salt
Palate: lemon zest, honey, stone fruit, saline finish
Cotat's southern Chavignol parcel: laser-like Kimmeridgian minerality, vibrant salinity and yellow fruits that evolve toward honey and rock with bottle age.
What it pairs with
-
Lobster bisque
Rich shellfish soup meets the wine's textural weight; saline finish refreshes between spoonfuls. -
Roast guinea fowl
Honey and stone-fruit aromatics partner roasting jus; high acid handles white-meat fat. -
Sancerre cheese plate
Crottin de Chavignol, Selles-sur-Cher and Sainte-Maure all sing with Cotat's saline, stony Sauvignon. -
Hot-smoked trout
Smoky fish meets the wine's stony mineral profile; lemon-zest finish substitutes for a citrus garnish.
History
La Grande Côte is Cotat's south-facing parcel in Amigny on chalk-rich Kimmeridgian marl, the same vein that defines Chablis. The cuvée evokes Chablis grand cru in its mineral signature.
- 1998 — François Cotat continues the family bottling tradition
Facts
- Producer
- Domaine François Cotat
- Grapes
- Sauvignon Blanc (100%)
- Classification
- Sancerre AOC
- Oak
- Fermented in old oak barriques; aged on fine lees, no new oak, unfined and unfiltered
- ABV
- 13.5%
- Price
- EUR 80 to 140 at retail
- Drinking window
- 3-25 from vintage
- First vintage
- 1998
Scores
- Vinous 94 (2020 vintage, reviewed 2023)
Frequently asked about Sancerre La Grande Côte
What does Cotat La Grande Côte taste like?
Yellow plum, honey, stony mineral and salt on the nose; lemon zest, honey, stone fruit and saline finish on the palate. Full-bodied with high acidity and a long, laser-like finish.
When should I drink La Grande Côte?
Drink between 3 and 25 years from vintage. The 0.9 hectare south-facing parcel produces wines that develop honey, rock and dried-fruit complexity with cellar time.
Where is La Grande Côte grown?
A 0.9 hectare south-facing parcel in Amigny on Kimmeridgian marls, the same chalky vein that runs through Chablis.
What food pairs with La Grande Côte?
Lobster bisque, roast guinea fowl and the local Sancerre cheese plate are textbook pairings. The full body and high acid handle rich shellfish and aged goat cheese.