Chiroubles・Frederic Cossard・2021

Chiroubles・Frederic Cossard・2021

Product name: Silubre

Producer name: Frederic Cossard

Variety: Gamay

Region: France > Burgundy

Category: 赤

Capacity: 750ml

Tk 12,700.00
 
Tk 12,700.00
 

Soil: Granite. Maceration: Semi-maceration carbonic, 21 days in a wooden vat tank. Fermentation: 1 month with natural yeast. Aging: 11 months in a 40hL egg-shaped cement tank, 4 months in a stainless steel tank.

Harvest date is September 17th. Yield is 30hL/ha. The grapes are from Damien Coclet. From this year, we have been using Aldea Seal's bioplastic cork, which is expected to be an alternative to natural cork, on a trial basis. In 2020, Fred collaborated with Damien to launch a négos called Les en Hauts with the concept of producing 100% of Damien Coclet's grapes at Fred's brewery, but due to circumstances, it ended in 2021. pure taste
An egg-shaped cement tank is used to draw out.

Deep ruby ​​color with a slight haze. Aromas of cranberry, rose petals, hibiscus tea, and raw meat. The wine has a fresh, juicy, glossy fruit flavor that gently permeates through, with charming acidity, deep minerality, and fine-grained tannins that gently tighten the aftertaste.

 

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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 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.