“Cotat produces old-style Sancerre, quite different from the norm found today - rich, full flavored, thick, and sometimes not bone dry. They are some of the finest Sauvignon Blancs I have ever put to my lips.” 5 Stars, Robert Parker, Wine Buyer’s Guide, 5th edition
“In contrast to sauvignon blancs from elsewhere, and particularly from New Zealand, good Sancerre’s are characteristically restrained rather than exuberant, perfumed with citrus and chalk rather than bold fruit. The aromas and flavors are of lime, grapefruit and lemon, of flowers and sometimes of herbs, and of minerality, a kind of catchall impressionistic description of a quality found in many great wines.
They also have a texture and depth to them that belies the widespread notion that sauvignon blanc can produce only simple wines. Some of the wines, in fact, had me thinking of Chablis. It’s interesting to notice on a map that Sancerre is much closer to Chablis than it is to its Loire sibling, Vouvray, and shares some of the same soil characteristics. A good Sancerre can have a lot in common with a good Chablis.
Our No. 4 wine, from Pascal Cotat, had a completely different character and may turn out to be the best of the bunch five years from now. Cotat is one of the grand names of Sancerre — Pascal and his cousin, François, carry on the work of their fathers, Francis and Paul — and they make wines in an older, artisanal manner. The Pascal Cotat Sancerre was fermented in old, neutral barrels, which impart no flavor but give the wines a wonderfully rich texture, while the flavors go on and on in the mouth. While I would drink most Sancerres in their first few years, the Cotat wines are generally capable of aging for at least 10 years. At US$52, they also cost more than most Sancerres.” Eric Asimov – wine writer NY Times