Appellation: Beaujolais - Moulin-à-vent AOC AOP

Frédéric Cossard's 2016 Moulin à vent rouge is a bouquet of red fruits. A balance between indulgence and acidity.
Natural wine with no added sulfites.
The right product pairing: Jouany Chatoux pork ham

Goes with: Charcuterie, White Meats, Cheeses

Moulin à Vent Rouge 2018, Frédéric Cossard
The Cossard version of this famous vintage, sometimes called "the king of Beaujolais," is a fairly rare bottle, with a bouquet of red fruits that's well-balanced between gourmandise and acidity. Both seductive and serious, beautifully structured, it ticks all the boxes of a great Beaujolais vintage. It can be drunk now, but it's even better to wait. You have to know how to let it age.
Natural wine with no added sulfites.

Goes with: Charcuterie, White Meats, Cheeses

Moulin à Vent Rouge "Les Michelons" 2020

Frédéric Cossard

The color of this single-plot cuvée is intense ruby, the nose elegant—flowers, blueberry, wild strawberry; the palate is voluptuous and round with a deep, rich, nuanced, and intense bouquet. Characteristic of the Moulin-à-Vent terroir, said to be the most Burgundian of Beaujolais reds, the Michelons climate is located on the heights of the appellation and faces south. The Gamay vines grow on crumbly pink granite soil rich in manganese.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years as a wine merchant, the existence of harmful winegrowing practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of unadulterated purity and elegance that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, or elsewhere. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper, and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Moulin à vent rouge 2015 by Frédéric Cossard
This wine is made from Gamay à jus blanc planted on sandstone soils infiltrated with manganese veins. The grapes macerate in whole bunches. Aging takes place for about a year in barrels. Aging potential: ten years.
Natural wine with no added sulfites.

Pairs with: Charcuterie, White meats, Cheeses