Bourgogne Rouge Bedeau・Frederic Cossard・2021

Bourgogne Rouge Bedeau・Frederic Cossard・2021

Product name: Bourgogne Rouge Boudot

Producer name: Frederic Cossard

Variety: pinot noir

Region: France > Burgundy

Category: 赤

Capacity: 750ml

Dhs. 338.00
 
Dhs. 338.00
 

Soil: Clay and limestone. Maceration: Semi-carbonic maceration, 14 days in wooden barrel tanks. Fermentation: 2 months with wild yeast. Aging: 11 months in 17hL egg-shaped cement tanks, 4 months in stainless steel tanks.

The harvest dates were September 22nd and 24th, 2021. The yield was 25hL/ha. The blend is made from grapes grown in a parcel near the church between Puligny and Sashagne, and another parcel across the national road from Nuits-Saint-Georges-Clos-des-Corves. Starting this year, Aldéa Seal bioplastic corks have been used on a trial basis. Boudreaux means "Guide to the Catholic Priest," associating the wine's name with the vineyards near the church. Egg-shaped cement tanks are used to bring out the pure flavor.

The wine is a slightly cloudy ruby ​​color. Its aromas include red grapes, raspberries, iron, and red miso. The wine is soft and supple, with a pleasant bitterness blending into the mellow fruitiness, and the astringent taste of fine-grained tannins gently tightens the finish.

Product name: Burgundy Rouge Budot

Producer: Frederic Cossard

 

Share

Facebook Twitter Pinterest

Frederic Cossard

The current owner, Frédéric Cossard, launched Domaine de Chassolnay in 1996.
Frederic grew up in a family of dairy farmers with no connection to wine at the time, and under the influence of his strict father, he studied milk fermentation at ENIL (National School of Dairy Industry) in order to take over the family business. After graduating from school, he was forced to travel to the United States at his father's behest for a two-year internship at a dairy company near Boston, but he faded out after three weeks. After that, he decided not to take over the family business, so he left his father's care and jumped straight into the world of wine, which he had always been interested in. At the age of 23, he studied wine at the winemaking schools of Beaune and Savoie and started working for Cloutier with minimal investment. Frédéric Cossard With no information, he began knocking on the doors of Burgundy with just paper, pencil, telephone, and car, and gradually gained the trust of his customers by persistently negotiating wine deals. Along the way, he worked as a cloutier for 10 years while being in charge of wine blending at a négociant in Nuits-Saint-Georges. During that time, he said, ``I drank all the wine in Burgundy,'' and decided to start a domaine in order to create his own ideal wine. In 1996, he launched his long-awaited domaine with his mother-in-law (at the time). In 2005, they built a new winery, and the following year they started Negociant Frédéric Cossard, which continues to this day.