Domaine Francois Cotat Sancerre Les Culs de Beaujeu 2023

Robert Parker once called François Cotat's wines "some of the finest Sauvignon Blancs I have ever put to my lips," and Culs de Beaujeu is one of the clearest reasons why. The Cotat family estate was traditionally bottled jointly by two brothers; today it's split between cousins François and Pascal, each working the same historic parcels but making entirely their own wine. Les Culs de Beaujeu is a genuinely storied site — first cultivated by monks in the Middle Ages, purchased by François's great-grandfather just after the Second World War, and still barely an acre in size. It's a cool, north-west-facing, steeply sloped vineyard sitting on a rare mix of Kimmeridgian limestone (the same soil that underlies Chablis) and clay, planted with vines now over 45 years old — and it's typically the very last parcel Cotat picks each vintage, left to hang longest of all. In the cellar the approach is defiantly traditional: hand-harvested, whole-cluster pressed on an old wooden vertical press, fermented on indigenous yeasts in ancient demi-muids, aged in older barrels and tonneaux, and even racked and bottled according to the lunar calendar — unfined, unfiltered, entirely by hand.

The result bears almost no resemblance to typical Sancerre. Rather than the grassy, citrus-driven style most drinkers expect, Culs de Beaujeu shows layers of chalk, crushed stone, and salinity, with stone fruit, light herbs, and — in riper years — a whisper of honey and residual sweetness that rounds rather than sweetens the palate. Old-barrel ageing lends subtle nutty, almost iodine-like complexity, and the wine finishes long, briny, and intensely mineral.