Ploussard Rouge 2019

Ploussard Rouge 2019,

Fréderic 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 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 practice isn't limited to Burgundy, as some vintages are made from grapes purchased in the Jura or Languedoc regions. At his farm, the soil and vines are cultivated as naturally as possible: regular ploughing by horse, and 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.
Our famous Burgundian vinifies beyond Burgundy, and the exercise is successful: this Ploussard du Jura, from a fifty-year-old plot in Sainte-Agnès, is fluid, easy-drinking, fruity and of great finesse, although a slightly higher extraction rate than the average for the grape variety gives it a denser, more full-bodied expression than usual. The harvest comes from a forty-year-old plot with clay-limestone soil in Arbois. The harvest ferments in whole bunches for three weeks before being pressed. The must is poured into old barrels for six months of aging. This wine has a sort of airy lightness and an almost abstract purity, dressed by red fruits. Lots of spice, depth, blood orange, spices that persist until the finish which extends to a high point of a beautiful bitterness.
Natural wine without added sulfites.