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Frederic Cossard

Frederic Cossard Morgon Cote du Py 2021

Frederic Cossard Morgon Cote du Py 2021

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Frédéric Cossard, an exuberant figure in the world of wine, has created a captivating Gamay from a fifty-year-old parcel situated in Morgon's renowned lieu-dit. The vineyard's weathered granite soils contribute to the wine's distinctive character. This Gamay undergoes fermentation as whole bunches for two weeks, followed by a brief aging period in concrete eggs. The result is a wine that enchants with a beautiful perfume, showcasing red cherries, subtle spice, and darker mineral notes.

Frédéric Cossard's winemaking journey began in 1996 with the establishment of Domaine de Chassorney. Starting with a few hectares of rented vines in Saint-Romain and Auxey-Duresses, the domaine has grown to encompass ten hectares across various villages. Additionally, Frédéric and his wife Laure operate as négociants, granting them access to grapes from some of Burgundy's finest vineyards. Their commitment to organic practices has been a constant since the beginning, employing homeopathic treatments tailored to each site's needs.

The meticulous approach extends to purchased fruit, as the Cossards provide growers with guidelines for vine care and ensure work adheres to their high standards. This scrutiny ensures that only pristine fruit makes its way to their cellars in the hills of Saint-Romain.

Frédéric Cossard's dedication to natural winemaking is evident in his decision to forgo oak barrels in favor of concrete eggs, earthenware jars, and Georgian qvevris in recent years. Whites are pressed directly, while reds undergo whole-bunch fermentation before aging in these vessels. The outcome is Burgundy wines characterized by rare liveliness, purity, and intricate detail.

Tasting Notes

Frédéric Cossard's captivating Gamay, sourced from Morgon's renowned lieu-dit, showcases the distinctive character of weathered granite soils. Whole-bunch fermentation in concrete eggs yields a wine enchanting with red cherries, subtle spice, and darker mineral notes. Since 1996, Cossard's commitment to organic practices has shaped Domaine de Chassorney, now encompassing ten hectares across Burgundy villages. Meticulous vineyard care extends to purchased fruit, ensuring only pristine grapes reach their cellars. Cossard's dedication to natural winemaking includes eschewing oak barrels for concrete eggs, earthenware jars, and Georgian qvevris. Whites are pressed directly, while reds undergo whole-bunch fermentation before aging, resulting in Burgundy wines marked by rare liveliness, purity, and intricate detail.

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