wine still
reserve
Domaine Cotat Sancerre Les Monts Damnes
Sancerre, France
About this product
Les Monts Damnes is Cotat's flagship from the steepest vineyard in Sancerre — pure kimmeridgian limestone slopes. Old vines, barrel fermented, aged 18 months on lees. The wine defies Sauvignon Blanc convention: iodine, oyster shell, white flower, and a saline finish that lasts 60 seconds.
The deductive profile Library
noseoyster shell, iodine, white flower, preserved lemon, chalk
palatelean, electric, saline mineral, long oyster-iodine finish
signatureclosest to Chablis Premier Cru of any Loire Sauvignon — terroir dominant
Service
glasswarenarrow white glass preserving mineral tension
temperature10C
Open The Library to see this section in full.
Open The LibraryTasting profile
oyster shell, iodine, white flower, preserved lemon, chalk
Not yet carried in CA-BC
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Pairings
complement
Dairy fermented
The Loire Valley's most iconic pairing: Crottin de Chavignol made 5km from Sancerre vineyards. Sauvignon Blanc's herbaceous and mineral character cuts the lactic cream; Cotat's iodine mineral mirrors the goat's tang.
classic
starter
complement
Dairy fermented
The Loire Valley's most iconic pairing: Crottin de Chavignol made 5km from Sancerre vineyards. Sauvignon Blanc's herbaceous and mineral character cuts the lactic cream; Cotat's iodine mineral mirrors the goat's tang.
classic
starter
complement
Charcuterie cheese
Chavignol is a hamlet within the Sancerre AOC; Crottin de Chavignol and Sancerre share the same commune's limestone soils; the goat milk's lactic precision and the wine's flint-citrus are natural equals
classic
cheese
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seafood
Les Monts Damnés' mineral precision and the seafood plateau's multiplied briny-iodine intensity create a pairing of accumulating complexity; the wine's acidity refreshes between different species
classic
main
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cheese
Cotat Monts Damnés's powerful mineral Sancerre bridges the aged Crottin; a great wine for the Loire's classic cheese
classic
cheese
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cheese
Cotat's Sancerre and Crottin de Chavignol are the Loire's defining terroir pairing; both produced in the same village
classic
cheese
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food
Cotat Sancerre and warm Crottin-style goat cheese salad is the Loire's most comforting pairing; cheese from the same appellation
classic
starter
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seafood
Gravlax's cured salmon-dill-citrus combination bridges with Les Monts Damnés's white currant-citrus-flint; the dill's herb echoes the Sauvignon Blanc's herbal character
established
starter