Last Chance

Morey Saint Denis 1er Cru Monts Luisants Rouge 2021

Fréderic Cossard
This is a very rare, dense, and elegant Morey-Saint-Denis, bursting with fresh fruit aromas. It reveals itself to be complex and powerful, with red fruits and violet aromas. This captivating wine promises to improve for a long time (aging potential of around ten years). The small clay-limestone plot of Monts-Luisants is located above the village of Morey-Saint-Denis. The Pinot Noir planted here is of the Pinot Fin variety, a very old and increasingly rare strain. The vines are around seventy years old. The harvest is macerated in whole bunches and aged for one year in barrels.

To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice 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 practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Magnum Pommard 1er Cru Pezerolles Rouge 2017,

Domaine de Chassorney
The nose is full of stewed and spicy red fruits; raspberry dominates. On the palate, we clearly recognize the typicality of the Pommard terroir, the suppleness and liveliness it gives to the wine. This magnum of Pommard "Les Pézerolles" needs time to reveal itself: this 2017 vintage is worth drinking now or waiting a little longer. Classified as a premier cru, this Pinot Noir, full of candied red fruits and suppleness, comes from the Pézerolles plot, just above the Petits Épenots climat. It was among the first plots established in the AOC Pommard in 1936. Its terroir is located between 250 and 330 meters above sea level on marl, brown calcic and brown calcareous soils. The grapes macerate for three weeks in whole bunches. The wine is aged for about a year in barrels and is neither filtered nor clarified before bottling.

To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice 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 practice is not limited to Burgundy, as vintages are made from grapes purchased in the Jura, Languedoc, and elsewhere. At his farm, the soil and vines are worked as naturally as possible: regular horse-drawn ploughing, no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Bourgogne Blanc Bigotes Qvevris Blanc 2020,

Frédéric Cossard


The organoleptic and tactile qualities of Bigotes are enhanced by aging in qvevris, a Georgian-style buried terracotta jar, which gives it even more silkiness and velvety texture. The aromatic attack of this dry white wine is distinctly lemony and continues with yellow fruits. On the palate, it offers tension, fullness, indulgence, a touch of fat, and plenty of persistence. For a generic Burgundy, it soars at a good height. Produced on a small plot of Chardonnay in the Burgundy regional appellation, it is, in a way, the white counterpart of the Bedeau red.

To find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undeformed by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time 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 practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular ploughing 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes require waiting.

Auxey Duresses Les Crais Blanc 2019,

Domaine de Chassorney
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice 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 or Languedoc. 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
This white Auxey-Duresses produced on the Crais plot is remarkably pure in expression. The maturity of the grapes is exceptional and is felt in the form of a pleasant roundness and generous fruit. Lots of straightness, elegance, complexity and tension.
Natural wine with no added sulfites.

Bedeau Red 2019,

Frédéric Cossard

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 viticultural 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 as a wine broker for some time before creating the domaine de Chassorney 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 practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. 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 coveted wines, which sometimes require waiting.
A beautiful Pinot Noir full of finesse. The harvest comes from plots of forty-year-old vines in Volnay and the surrounding area, and from a plot of fifty-year-old vines in Nuits-Saint-Georges. Bedeau presents a sumptuous and satiny fruit and a touch of insolence to enhance the whole.
Natural wine with no added sulfites.

Saint-Amour Rouge 2016, Frédéric Cossard
Fruity, structure, and deliciousness for this Beaujolais vintage from Frédéric Cossard, bottled with Damien Coquelet and Kevin Descombes.
Natural wine with no added sulfites.

Pinot Noir Rouge 2020,

Frédéric Cossard
Crisp, dense, lively, fresh, and fruity, this wine has benefited from all the expertise of the Burgundian master. Simply named, it's Frédéric Cossard's entry-level wine, but what an entry-level wine!

Find out more
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and wines of Burgundy, 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 purity and elegance without artifice 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 ploughing 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. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.

Jéroboam Munjebel CS Red 2013

Frank Cornelissen Delivery possible in the Île-de-France region only>
This pure Nerello Mascalese comes from an ungrafted vine in the Zottorinoto contrada, growing on the Chiusa Spagnola plot, surrounded by lava rocks, somewhat hidden in an amphitheater-like landscape and at an altitude of 620 meters. This plot was planted in 1925 and produces a deep, tannic wine, somewhat reminiscent of Nebbiolo, with a slightly less intense color than the estate's other reds.
A natural wine with no added sulfites.

Munjebel FM Rouge 2016, Frank Cornelissen
The Feudo di Mezzo plot, from which this Munjebel red comes, is very large. It is divided into two parts: the sottana, the lower part, and the soprana, or Porcaria, which is the upper part. Although relatively lower than the estate's other plots, it produces wines of remarkable elegance. The soil is quite deep, which can pose maturation problems in wet years, but the plot benefits from good ventilation, which compensates for this disadvantage. This wine is all Burgundian elegance and roundness, even in hot years: it is characterized by its finesse and adapts to the most varied dishes.
Natural wine with no added sulfites.

Magnum Munjebel CR Rouge 2016

Frank Cornelissen
This pure Nerello Mascalese comes from a partially ungrafted vine, approximately seventy years old, on the Campo Re plot, in the far west of the valley, at an altitude of 735 meters. The soil is particularly deep, and ripeness is difficult to achieve during wet years. The grapes are destemmed and lightly crushed; skin-contact fermentation lasts about sixty days. No fining, filtration before bottling. The wines are deep, elegant, and tannic. Compared to other vintages from this estate, they are somewhat similar to Nebbiolo.
Natural wine with no added sulfites.

Jéroboam Contadino Rouge 2016

Frank Cornelissen Delivery possible in the Île-de-France region only>
This entry-level red from Azienda Frank Cornelissen is composed of Nerello Mascalese and a few other varieties grown on the estate: Malvasia, Moscadella, and Catarratto. The grapes are destemmed, lightly crushed, and undergo approximately sixty days of skin maceration. It is the aromatic expression of Etna, a vintage produced and blended traditionally, mixing plots and grape varieties. The result is a wine with a rich and voluptuous nose, elegant and fluid, endowed with structure and a strong personality. Aging potential: ten years. Serving temperature: 14-15°C. Open twenty minutes before tasting. Pairings: all summer dishes, from marinated red peppers to grilled lamb and antipasti.

• Grape varieties: Malvasia, Moscadella, Cattaratto and Nerello Mascalese
• Region: North Etna Valley (Sicily)
• Vinification: destemmed and lightly crushed grapes, skin maceration for approximately 60 days
• Vintage: 2016
• Aging potential: 10 years
• Ideal serving temperature: 14 / 15°
• Open 20 minutes before tasting

• Pairings: peppers in sauce, marinated vegetables

Natural wine with no added sulfites.

Pinot Noir Red 2021

Domaine Einhart
The deep, purplish color of this Pinot Noir from Domaine Einhart evokes black cherry: this is a velvety, ripe red, 100% Pinot Noir from the estate, with an intense, fragrant, and gently fruity aroma. The first nose is enhanced by aromas of black fruits (blackberry, blackcurrant, black cherry) with a hint of freshness blended into a light vanilla woodiness. The second nose is more open, with aromas of blood orange, bitter almond, and kirsch. On the palate, the small fruits are still present, supported by present but well-melted tannins, and lead to a velvety finish resting on a lovely freshness. Plenty of persistence and length. The Pinot Noirs from which it is made, aged around thirty years, grow on the muschelkalk (shell limestone) terroirs of Dittelsberg-Albermohn and are harvested by hand, then destemmed. Maceration, on indigenous yeasts, takes between ten and twelve days. Aging for one year on fine lees, in demi-muids, precedes bottling without filtration. From the vineyard to the cellar, this wine was made without any chemical additives or added sulfites. Decanting is recommended so that it fully expresses all its finesse and grace. The magnum format is only good for it, accentuating its velvety texture and depth.

To find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. True to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking to protecting the land and biodiversity, making wine without inputs, refusing harmful phytosanitary products, and maintaining ecological refuge areas. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down, and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees, and the absence of filtration before bottling. The wines are pure grapes, lively, powerful, and tonic, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Muscanna Blanc 2021

Domaine Einhart
The magnum format will amplify the richness of its aromas and the smooth tannins of this Muscanna, whose color is a beautiful orange-amber, with superb brightness. The initial nose offers the rich aromas typical of overripe Muscat berries, slightly smoky. A second, very refined nose brings a hint of citrus that invites tasting. On the palate, the attack is very straightforward and ample, accompanied by a smooth acidity expressed through notes of candied quince. The finish is invigorating, with smooth tannins linked to maceration. Magnificently complex, this dry white is Domaine Einhart's homage to the Muscat grape variety, as the name of the cuvée indicates. Muscanna is indeed a 100% Alsace Muscat, grown on the estate and harvested by hand when overripe. The vines are around 25 years old and grow on the splendid oolitic limestone (muschelkalk) terroirs in the Fleckenstein, Westerberg, and Meyen areas. The harvest is destemmed, maceration in vats lasts four to six days, and fermentation is carried out using indigenous yeasts. The wine is aged in stainless steel vats on fine lees and is unfiltered at bottling. We recommend decanting Muscanna to help it develop its splendid aromas.

Find out more
Located in the northern part of the Alsatian vineyard, horizontally above Strasbourg, the Einhart estate is a ten-hectare family property whose vines are located on the hillsides that rise between the Alsace plain and the Vosges mountains. The soil is clay-limestone and rich in fossils (muschelkalk, i.e. shell limestone and oolitic limestone, and lettenkohle or dolomitic limestone). Since 1990, Nicolas Einhart has been at the helm, now assisted by his son Théo. Faithful to his commitments to the TIFLO association, of which he is a co-founder, Nicolas devotes his winemaking work to the protection of the land and biodiversity, winemaking without inputs, the refusal of harmful phytosanitary products and the maintenance of ecological refuge zones. His estate has been certified organic since 2011. Like Jean-Marc Dreyer [link], he is firmly focused on skin maceration and produces white maceration wines (orange wines) in addition to a Pinot Noir red. Entirely manual harvests, destemming of the grapes, light punching down and delicate pressing are characteristic of the estate, as well as the separate vinification of each terroir, aging on lees and the absence of filtration before bottling. The wines are pure grape, lively, powerful, invigorating, and transcribe the minerality of the very beautiful terroirs of the Vosges foothills.

Pikade Rouge 2013, Gianfranco Manca Panevino
A blend of two century-old vines: Carignan on quartz and Monica on schist. Fermentation and aging are done in stainless steel vats. Fine, elegant, fresh, this wine for all occasions will keep for about ten years. It evokes red fruits on the bitterness: pomegranate, cranberry. The smoky and earthy note is also very present and persists in the finish.

Natural wine without added sulfites