Frédéric Cossard

Saint-Romain, Bourgogne

Morgon Côte du Py


Gamay from a fifty year old parcel planted over weathered granite soils in Morgon’s famed lieu-dit. Fermented as whole bunches for a fortnight before a short élevage in concrete eggs, it draws you in with the kind of gorgeous perfume we’ve become accustomed to from this site, pairing red cherries, a gentle spice and darker mineral notes to brilliant effect.

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