Details:
Producer: Frédéric Cossard
Vintage: 2023
Variety: Chardonnay
Country: France
Region: Burgundy
Terroir: Clay, Limestone
Farming: Organic
Fining/Filtration: None
Added SO2: None
ABV: 13%
Description:
Frédéric Cossard founded the Domaine de Chassorney in 1996, which began with a few hectares of vines rented in Saint-Romain and Auxey-Duresses. He started from scratch, not having come from a winemaking family. The domaine has since grown and Fred has now passed it on to a colleague in order to focus on his négociant project, sourcing grapes from highly esteemed vineyards in Burgundy and bottling them eponymously under the label ‘Frédéric Cossard’.
Fred has been a champion of organic farming from the outset, making him something of a pioneer in a region where this has only recently become commonplace. He establishes long-term relationships with growers, who are given a guide for looking after the vines to ensure that work is carried out to his lofty standards. In doing so, he ensures that only the most pristine fruit makes it to the family’s cellars tucked away in the hills of Saint-Romain.
Fred has moved away from the use of oak barrels for élevage in favour of concrete eggs, earthenware jars and Georgian qvevris in a quest to capture energy, purity and site-specificity.
Details:
Producer: Frédéric Cossard
Vintage: 2023
Variety: Chardonnay
Country: France
Region: Burgundy
Terroir: Clay, Limestone
Farming: Organic
Fining/Filtration: None
Added SO2: None
ABV: 13%
Description:
Frédéric Cossard founded the Domaine de Chassorney in 1996, which began with a few hectares of vines rented in Saint-Romain and Auxey-Duresses. He started from scratch, not having come from a winemaking family. The domaine has since grown and Fred has now passed it on to a colleague in order to focus on his négociant project, sourcing grapes from highly esteemed vineyards in Burgundy and bottling them eponymously under the label ‘Frédéric Cossard’.
Fred has been a champion of organic farming from the outset, making him something of a pioneer in a region where this has only recently become commonplace. He establishes long-term relationships with growers, who are given a guide for looking after the vines to ensure that work is carried out to his lofty standards. In doing so, he ensures that only the most pristine fruit makes it to the family’s cellars tucked away in the hills of Saint-Romain.
Fred has moved away from the use of oak barrels for élevage in favour of concrete eggs, earthenware jars and Georgian qvevris in a quest to capture energy, purity and site-specificity.
