Feel Good・Frederic Cossard・2020

Feel Good・Frederic Cossard・2020

Product name: feel good

Producer name: Frederic Cossard

Variety: Savagnin

Region: France > Burgundy

Category: White

Capacity: 750ml

$112.00
 
$112.00
 

(The following is from the importer materials)
The white fruit of apples and pears is layered with the refreshing scent of grape flowers and Vervenne.
The wine has a pure, vivid and transparent extract with a salty flavor, and the rich minerality of citrus fruits and fresh acidity create a lightness.

Harvest date is September 10th. Yield is 40hL/ha!
Savagnin has been harvested twice, and this egg-shaped cement tank Savagnin has been harvested for the second time!
Grapes are purchased from producers in the village of Saint-Agnès in the southern Jura!
All brewed using the same brewing method as the domaine!
Uses an egg-shaped cement tank to bring out the pure taste!
Since the wine cannot be called Savagnin due to INAO regulations, we named it Feel Good by taking the initials of F for Fred and G for Ganouva!

 

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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 on his father's orders to train at a dairy company near Boston for two years, 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 prior knowledge, he started knocking on the doors of Burgundy with just paper, pencil, phone, 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, working as a wine blender 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.