Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknew oak

Drinking window

Latest scored vintage 2020: best 2023 to 2040.
vintage3 yrs20 yrs22 yrs

Critic scores

CriticVintageScore
Vinous reviewed 2023202093/100

Scores as published by each critic for the vintage shown.

In the glass

Full-bodiedLow tanninHigh acidityDryLong finish

Aroma: white peach, cool white fruit, stone, smoke

Palate: pear, grapefruit pith, stony persistence, saline texture

Cooler-facing Chavignol parcel where Sauvignon picks up white-fruit chill and stony persistence. The most lifted of Pascal Cotat's single-vineyard whites.

What it pairs with

  • Steamed lobster with drawn butter
    Pure shellfish meets the wine's saline texture and full body; chalky finish handles the butter.
  • Côte de turbot with hollandaise
    Firm-fleshed fish and rich emulsion need the wine's textural weight and lifted finish.
  • Pithiviers de chevre
    Goat-cheese pastry from the Loire echoes the wine's lactic-mineral interplay.
  • Salade niçoise
    Tuna, olive and anchovy with the wine's salinity and grapefruit pith makes a Provence-Sancerre bridge.

History

Les Culs de Beaujeu is the cooler, north-west-facing of the three Cotat lieux-dits. Pascal's bottling shows the parcel's signature white-fruit chill and stony cut.

  1. 1998: Pascal Cotat continues bottling Culs de Beaujeu as a single-vineyard cuvée

Facts

Producer
Domaine Pascal Cotat · visiting guide
Grapes
Sauvignon Blanc (100%)
Classification
Sancerre AOC
Oak
Fermented in old oak barriques; aged on lees, no new oak, unfined and unfiltered
ABV
13.5%
Price
EUR 70 to 120 at retail
Drinking window
3-20 from vintage
First vintage
1998

Frequently asked about Sancerre Les Culs de Beaujeu

What does Pascal Cotat Culs de Beaujeu taste like?

White peach, cool white fruit, stone and smoke on the nose; pear, grapefruit pith, stony persistence and saline texture on the palate. Full-bodied with high acidity and a long, lifted finish.

When should I drink Pascal Cotat Culs de Beaujeu?

Drink between 3 and 20 years from vintage. The cooler facing of the parcel keeps the wine's lift across decades; the full body and acidity handle long cellar ages.

Where is Culs de Beaujeu grown?

On the cooler, north-west-facing side of the Chavignol slope in Sancerre. The exposure preserves white-fruit chill in the Sauvignon Blanc.

What food pairs with Culs de Beaujeu?

Steamed lobster, côte de turbot, pithiviers de chevre and salade niçoise are textbook matches; the wine's salinity and full body handle rich shellfish and pungent goat cheese.

Tags

cellar worthy cult wine dry full body high acid mood contemplative mood elegant mood refreshing occasion cellar occasion dinner party occasion special old vines old world pairs with shellfish pairs with soft cheese pairs with white fish price premium sauvignon blanc single vineyard still white

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