Morey Saint Denis 1er Cru Les Monts Luisants・Frederic Cossard・2021

Morey Saint Denis 1er Cru Les Monts Luisants・Frederic Cossard・2021

Product name: Morey Saint-Denis Premier Cru Les Monts Lluisans

Producer name: Frederic Cossard

Variety: pinot noir

Region: France>Burgundy>More-Saint-Denis

Category: 赤

Capacity: 750ml

10,044.00 ฿
 
10,044.00 ฿
 
Soil: Clay and limestone. Maceration: Semi-carbonic maceration, 15 days in wooden barrel tanks. Fermentation: 1 month with wild yeast. Aging: 12 months in 7hL egg-shaped cement tanks and 4hL stoneware tanks (jars), 3 months in stainless steel tanks. The harvest date was September 24, 2021. The yield was 25hL/ha. The plot is adjacent to Clos de la Roche, and Fred likens it to "a simplified version of Prieurer-Roc's Clos de Bèze!" Egg-shaped cement tanks and stoneware tanks are used to bring out the pure flavor.

The wine is a clear ruby ​​in color. Its aromas include red grapes, pomegranate, rose, and ginger. It is charming and elegant, with lively and vibrant notes of cute acidity. The bright and lustrous fruit is tightened by mineral and spicy minerality and fine-grained tannins.

Product name: Morey-Saint-Denis Premier Cru Les Monts Luisants

Producer: Frederic Cossard

 

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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.