Frédéric Cossard

Where?

Frédéric Cossard is one of the most prominent figures in natural wine in Burgundy. A former sommelier and then wine broker, he founded Domaine de Chassorney in Saint-Romain with his partner Laure in the mid-1990s. From the outset, he committed to chemical-free viticulture and low-intervention winemaking, going against the prevailing practices of the time in Burgundy.

For over twenty years, he developed both the estate and a demanding négociant business, allowing him to work with grapes from some of Burgundy's greatest terroirs: Meursault, Puligny-Montrachet, Chambolle-Musigny, Gevrey-Chambertin, and Morey-Saint-Denis. His wines quickly became benchmarks for natural Burgundy enthusiasts, renowned for their purity, energy, and freedom of style.

In 2022, Frédéric Cossard officially left Domaine de Chassorney, which is now run by a new team and with a different philosophy. He continues his work exclusively under his own name, with a meticulous selection of grapes grown according to strict specifications and always with the same pursuit of precision, vibrancy, and authenticity of terroir.

Terroir and soils

Frédéric Cossard's wines come from various Burgundian terroirs, mainly located between the Côte de Beaune and Côte de Nuits. Calcareous, clay-limestone, or marl-limestone soils: each parcel is chosen for its ability to produce vibrant and balanced wines. Some cuvées from Beaujolais also come from granite terroirs.

Vineyard plots and grape varieties

Pinot Noir and Chardonnay play a central role in Frédéric Cossard's work, with a few cuvées of Gamay, Aligoté, or other grape varieties depending on the origins of the selected grapes. The vines are generally old and cultivated with controlled yields to preserve concentration and finesse.

Cultivation methods

Vineyard work is carried out without synthetic products or chemical herbicides. The soils are carefully worked to preserve their life and natural balance. Harvesting is manual and done at full maturity to retain the truest identity of the grape.

Winemaking

Fermentations occur with indigenous yeasts, without exogenous yeasts or technical standardization. Interventions in the cellar are kept to a minimum to allow the terroir to express itself freely. Aging, often in barrels, seeks balance and texture rather than the imprint of wood.

The wines

Frédéric Cossard's wines are distinguished by their energy, precision, and great drinkability. The reds offer fine and vibrant textures, while the whites often develop taut, complex, and profoundly lively profiles. Unique, sought-after, and immediately recognizable wines that have largely contributed to changing the perception of natural Burgundian wines.