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Frédéric COSSARD

winemaker Location: Frédéric Cossard
Region: Burgundy
City: Saint Romain
Grape varieties : chardonnay, aligoté, pinot noir
Surface area Winery: 10 ha

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Volnay, Pommard, Hautes Côtes-de-Beaune, red Burgundy and white Burgundy... are you dreaming? Discover the work of Frédéric Cossard. Passionate about vines and wine since childhood, he took his first steps with his grandfather, a wine grower in the commune of Nolay, in the Côte-d'Or. Years later, he became a wine broker in Burgundy (from Chablis to Beaujolais) for 10 years. He took advantage of this to taste a multitude of wines, discussing with the winegrowers the technique, the work in the vineyard, the vinification and the maturation. And quite naturally, he aspires to become one of them. Not convinced by the overall offer in Burgundy, wines that they find for the most part soulless and overly made-up, he sets out to take over some vines and work as naturally as possible. Good (and good) for him. An opportunity arose in 1995 to buy a few plots of land, and he jumped at the chance. He also had to find a banker who was sufficiently "committed" to dare to lend money to a boy who was not "son of winemaker"... This was the case. Chassorney's Winery was launched on January 15, 1996. And to begin with, Frédéric worked on the AOC Saint-Romain red (1.1570 ha), Saint-Romain white (0.6340 ha), Auxey-Duresses red and white (0.40 ha), Bourgogne Hautes Côtes-de-Nuits (0.32 ha, abandoned 3 years later) and Nuits Saint-Georges 1er Cru Clos des Argillières (0.69 ha). In 2006, Winery takes a new turn. An old dream was finally possible: to vinify great whites in trade while controlling the supply of grapes (strict specifications with partner winegrowers). Wines from Savigny-lès-Beaune and another Nuits Saint-Georges entered the catalogue of maison. In 2010, the winemaker from whom Frédéric has been buying the grapes of Pommard and Volnay for 5 years decided to cease its activity. A godsend for Môssieur Cossard, who takes the terroirs under his wing! Chassornay then doubled its surface area, from 5 to 10 hectares. There you have it, you know everything. All you have to do now is taste it!

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