Frédéric Cossard Rouge Bedeau
3 in stock
Region: Burgundy, France
Grape variety: 100% Pinot Noir
Aurelien Burgaud Grignette Beaujolais Villages is the first bottling from an exciting young winemaker. Crunchy and bright, high-toned cherry and berry fruit.
Song: C’est Si Bon by Louis Armstrong
3 in stock
Save 10% when you buy six or more bottles (mix and match)
About Frédéric Cossard Rouge Bedeau
Frédéric Cossard Rouge Bedeau is Pinot Noir from a number of plots of forty-year-old vines in and around the village of Volnay and a parcel of fifty-year-old vines in Nuits-Saint-Georges, fermented as whole bunches for three weeks before a short rest in concrete eggs. Reflecting the vintage, this is incredibly open and perfumed, offering an explosion of blackberries, flowers, and exotic spices. The fruit is framed by soft, supple tannins, making for something incredibly moreish.
About Frédéric Cossard
Frédéric Cossard is a larger-than-life character. He is a man with an infectious joie de vivre, with a real passion for life, and a love of wine that runs deep. Fred wasn’t born into a family of vignerons and so had to start from scratch, no mean feat in Burgundy. Domaine de Chassorney was born in 1996 with a few hectares of vines rented in Saint Romain and Auxey Duresses and now comprises ten hectares of vines across several villages. He also acts as a négociant, which gives him access to fruit from some of the greatest vineyards in Burgundy. These wines are bottled eponymously, as “Frédéric Cossard.”
The Cossards have worked organically from the outset and now focus on homeopathic treatments and remedies tailored to the needs of each site. When fruit is bought, they give the growers a guide for looking after the vines and join them in the vineyards to ensure that work is carried out to their own lofty standards. In doing so they ensure that only the most pristine fruit makes it to their cellars tucked away amongst the limestone cliffs of Saint-Romain.
Such scrutiny is necessary to make great wine with no additions, which is exactly what they do. Whites are pressed directly straight to barrel, where they rest on lees until bottling. Reds spend around a month on their skins as whole bunches in open-top casks, before being pressed off to barrel, also resting on their lees until bottling. It sounds simple, but the attention to detail in the cellar is second to none and Fred produces Burgundy of rare liveliness, purity, and detail.