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

8.090.000₫
 
8.090.000₫
 
Soil: clay/calcareous. Maceration: Semi-maceration carbonic, 15 days in a wooden vat tank. Fermentation: 1 month with natural yeast. Aging: 12 months in a 7hL egg-shaped cement tank and a 4hL stoneware tank (jar), 3 months in a stainless steel tank. Harvest date is September 24, 2021. Yield is 25hL/ha. The plot is directly above and adjacent to Clos de la Roche, and Fred likens it to, ``It tastes like a simpler version of Clos de Baize from Prieulle Rock!'' An egg-shaped cement tank and a stoneware tank are used to bring out the pure flavor.

The color is a clear ruby ​​color. Aromas of grozeille, pomegranate, rose and ginger. The wine is charming and elegant, with a lively and lively feel due to the cute acidity, and the bright and glossy fruit flavors are rounded out by spicy minerality and fine-grained tannins.
 
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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.