2009 Sancerre, Les Monts Damnés, Domaine François Cotat, Loire

2009 Sancerre, Les Monts Damnés, Domaine François Cotat, Loire

Product: 20098001018
Prices start from £300.00 per case Buying options
2009 Sancerre, Les Monts Damnés, Domaine François Cotat, Loire

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Just as Les Culs de Beaujeu is all about quiet velvety charm, so Les Monts Damnes is very much the crunchy one; broad, square quivering, it's perhaps Francois's most classic expression of Sancerre wine. In 2009 there's a marzipan richness about this wine, balanced by a distinctly pebble nettle character.

Francois Cotat has four plots among this large but consistently fine vineyard; a vineyard that stretches the breadth of the village's eastern escarpment, so facing west. Containing vines of approx. 30 yo, it's a wine that will grow grow, but should be drinkable from 2014/5.

The 2009 vintage was influenced by hail, draught hence an earlier smaller than average harvest, this is one of those rich sunny years where the personality of the vintage comes through stronger than that of the vineyard. Though Francois Cotat's 2009s come in at c. 15% abv they are balanced by the inherent minerality of his exceptional vineyards. (Such has been the climatic change that Francois hasn't needed to chaptalise since the 2004 vintage.)

Francois Cotat continues to make wine as his father Paul did; the domaine being born out of the split with Pascal Cotat in 1988. Francois joined the tiny but perfectly sited property in 1999, continuing to hand-harvest the fruit that is then vinified using wild yeasts aged in 80 yo oak barrels without any intervention. Francois reasons that the use of wild as opposed to selected yeasts enable his to be more digestible reflective of their origins. Neither fined nor filtered Francois continues to judicious levels of sulphur to guide the wines to full maturity. He follows the lunar cycle.
(David Berry Green) 

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About this WINE

Domaine Francois Cotat, Chavignol

Domaine Francois Cotat, Chavignol

Francois Cotat produces idiosyncratic, complex and ageworthy Sancerres from his tiny 3 hectare estate at the heart of the prized Chavignol commune which lies on Kimmeridgian clay and Caillotte soils.

Such is the steepness of the slopes (in the vineyards of Les Monts Damnés, Le Cul de Beaujeu and La Grande Côte) that cultivation is arduous and must be done entirely by hand. The grapes are late-picked for maximum flavour and in the winery, François adopts a very traditional, non-interventionist approach, barrel-fermenting the juice in old demi-muids using natural yeasts.

At times, François' wines have had to be declassified to "simple" Vin de Table status due to a higher level of residual sugar or alcohol than the appellation's rules permit or simply because the local committee find them too atypical.

François racks according to the phases of the moon and the wines develop with age and, in the best vintages, can be cellared for more than 50 years.

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Sancerre is a famous white Sauvignon Blancanc appellation located on the left bank of the Loire, across from Pouilly-Fumé.

While Pouilly-Fumé's vineyards are tightly clustered and homogeneous, Sancerre's 14 communes (including the great villages of Chavignol, Bué, Verdigny, Amigny and Ménétréol) are widely dispersed, covering nearly 3,000 hectares over vertiginous valleys at up to 350 metres above sea level, and three distinct soil types: silex, a white flint found around Sancerre and Ménétréol in particular, giving perfume and a fine structure; terres blanches, a calcareous clay soil that whitens as it dries (widely distributed), delivering a full, fruity richness; and caillottes, a Portlandian soil brimming with large limestones imparting both power and verve – as found in Sancerre, Chavignol and Bué.

A fourth soil type, griottes, tightly-packed with small limestones, has also been identified – as found near the village of Vosges. Kimmeridgean clay crops up less consistently than in Pouilly-Fumé and since most Sancerre, bar the single-vineyard wines, are a blend of soils the result is a richer, fuller and fleshier Sauvignon Blanc.

As with Pouilly-Fumé, an increasing number of (single-vineyard) wines are being raised in French oak, mostly 500-litre and demi-muids; little surprise in light of naturally higher alcohol levels due to global warming. Sancerre Rouge is also made from Pinot Noir, the quality of which is often compromised by bleeding some of the juice to make rosé – Vincent Pinard is a master nonetheless.

Recommended producers: François CotatAndré DezatDavid Sautereau

Top vineyards include: Les Monts Damnés, La Grande Côte, Le Cul de Beaujeu, Grand (and Petit) Chemarin, Chêne Marchand

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Sauvignon Blanc

Sauvignon Blanc

An important white grape in Bordeaux and the Loire Valley that has now found fame in New Zealand and now Chile. It thrives on the gravelly soils of Bordeaux and is blended with Sémillon to produce fresh, dry, crisp  Bordeaux Blancs, as well as more prestigious Cru Classé White Graves.

It is also blended with Sémillon, though in lower proportions, to produce the great sweet wines of Sauternes. It performs well in the Loire Valley and particularly on the well-drained chalky soils found in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.

In New Zealand, Cloudy Bay in the 1980s began producing stunning Sauvignon Blanc wines with extraordinarily intense nettly, gooseberry, and asparagus fruit, that set Marlborough firmly on the world wine map. Today many producers are rivalling Cloudy Bay in terms of quality and Sauvignon Blanc is now New Zealand`s trademark grape.

It is now grown very successfully in Chile producing wines that are almost halfway between the Loire and New Zealand in terms of fruit character. After several false starts, many South African producers are now producing very good quality, rounded fruit-driven Sauvignon Blancs.

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