Ploussard・Frederic Cossard・2020

Ploussard・Frederic Cossard・2020

Product name: pool salle

Producer name: Frederic Cossard

Variety: pool salle

Region: France > Burgundy

Category: red

Capacity: 750ml

3,203.00 ฿
 
3,203.00 ฿
 

(The following is from the importer materials)
Soil: muddy calcareous. Maceration: Semi-maceration in a carbonic wooden tank for 14 days. Fermentation: 2 months with natural yeast. Aging: 12 months in a 17hL egg-shaped cement tank, 3 months in a stainless steel tank.

Harvest date is August 29th. Yield is 35hL/ha! Grapes are purchased from producers in the village of Saint-Agnès in the southern Jura! Poursal is commonly destemmed in Jura due to its blue stems. <br>However, Fred waits for the grapes to be as ripe as possible before harvesting, and maceration is performed on whole bunches like domaine preparation! Uses an egg-shaped cement tank to bring out the pure taste!

The bright red fruit of raspberry fruit overlaps with the scent of ginger and black tea. The wine is glossy and sensual, full of juicy fruit flavors, with ginger-like spiciness and delicacy.
The astringent taste of fine tannins gently tightens 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 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 Négociant Frédéric Cossard, which continues to this day.