2012 Loire
2012 was a complicated vintage for the Loire wine region, with a sunny start followed by a cold, damp spell bringing the threat of disease, including the almost-unprecedented simultaneous onset of both oïdium and mildew. The early-flowering Pinot Noir was the worst-hit, with a resulting loss of around 50% of the crop.
There then followed a dry summer, bringing the stress of drought, as no rain fell between mid-July and early September, when water finally arrived to relieve the vines. Many growers like François Cotat began the harvest in the subsequent dry period on the 27th of September - three days after the official Ban des Vendanges – picking for a week, successfully bringing the grapes in just before two weeks of rain arrived at the beginning of October.
The resultant wines are beautifully balanced, with plenty of fruit an edgy freshness. Most of the white wines are all around the 13% mark in terms of alcohol.. 2012 is certainly a vintage with great ageing potential, and this is a set of edgy, nervy wines which should improve for some years to come.
Adam Bruntlett, Wine Buyer
Bottle 6 x 75cl 1cs
Adam Bruntlett
So different to Francois’s Monts Damnés, more Sophie Marceau to Monts Damnes’s Jean Reno, or perhaps a better analogy: it’s more similar to Knoll’s silky Kellerberg compared to their stony Schutt. Take your pick! Either way it’s so pretty, soft, with light elderflower aromas, there’s a honeyed edge which, combined with the intense salty nature of the vintage, reminds one of Speyside malts, of a cask sample of The Glenrothes! It is so textural, limey even. Again, this bulb needs time to flower, so recommend drinking between 2016 and 2026.
David Berry Green
Adam Bruntlett
Showing pretty white peach, this is a relaxed wine with detailed aromas, reflected on a suave, spellbindingly silky & effortless palate. It may be the early drinking Sauvignon Blanc of the Cotat range yet it’s on another planet in terms of finesse & detail when compared to other producers who label their wines as ‘Sancerre’, probably on account of lower yields, hand-picked harvest and the use of natural/wild yeasts! Drinking from 2014 to 2022. David Berry Green