Fred Cossard is a larger than life character. He is a man with an infectious joie de vivre, a real passion for life and a love of wine that runs deep. Fred wasn’t born into a family of vignerons and so had to start from scratch, no mean feat in Burgundy. His Domaine de Chassorney was born in 1996, with a few hectares of vines rented in Saint Romain and Auxey Duresses and he now farms a total of 10 hectares of vines across several villages. He also acts as a negociant, giving him access to fruit from some of the greatest vineyards in Burgundy. These wines are bottled eponymously, as ‘Frederic Cossard’.
The Cossard’s have worked organically from the outset and now focus on homeopathic treatments and remedies tailored to the needs of each site. When fruit is bought, they give the growers a guide for looking after the vines their way and join them in the vineyards to ensure that work is carried out to their own lofty standards. In doing so they ensure that only the most pristine fruit makes it to their cellars tucked away amongst the limestone cliffs of Saint Romain.
Fermentations begin naturally and proceed without temperature control, often lasting months. Both whites and reds are left to rest on their lees until the following September, during which time they are neither racked, nor stirred. They are bottled unfiltered, with no additions. This might seem like a somewhat easygoing, hands-off approach to dealing with grapes from some of wine’s most coveted real estate, but that could not be further from the truth.
Measures are taken at every step to ensure that the purity of fruit is retained. Such scrutiny is necessary to make great wine with no additions and that is exactly what they do, producing Burgundy of rare liveliness, purity and detail. They also happen to be amongst the most characterful and delicious wines we have tried.