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Domaine de Chassorney Pommard 1er Cru 'Les Pezerolles' 2018

$283.50 in mix 6+ $315.00 per bottle
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The Wine

This is quite unlike the stereotype of Pommard and more like Volnay and the vines are in fact on the Volnay side of the appellation. Every year this makes me catch my breath as it fully captures the beauty of Pinot Noir. The beguiling scent, the incomparable finesse, the exquisite texture - and this from Cossard in a brilliant vintage.

The Finer Details
Variety - Pinot Noir
Country -  France
Region - Burgundy
Sub Region
 - Pommard
Alc. Content - 13.5
Std Drinks (Approx.) - 8.3

Extra - Cork
Year - 2018
Volume - 750ml

About the Wine Maker

Domaine de Chassorney - Fred Cossard is a very important figure. He produces exquisite, vibrant Burgundies in both colours from his base in Saint Romain. A jovial man with a strong intellect and a super fine palate, he is a master at producing wine with very minimal intervention. His father worked in the milk trade and encouraged him to do likewise, which he did for ten years before he heard the siren song of wine. What makes his wines so good. Well I think you have to start in the vines which are entirely tended by hand. In addition to this he works with a trusted friend, Philippe Secques, who prepares homeopathic tinctures for the vines to help against the disease and maladies that can often present themselves in Burgundy. The area between the vines is ploughed, in the traditional manner, using a horse. During the vintage particular care is taken in only selecting the ripest and healthiest grapes. Fred handles his grapes and makes his wines utilizing some of the hygienic practices he learned working with raw milk. He adds no chemicals whatsoever including no sulfur. His macerations and fermentations are long. He routinely does five to six weeks weeks of fermentation in wooden vats and his wines go through malolactic fermentation while resting on their lees. He generally ages his wines in seasoned barrels, nearly always Toutant for the reds and Gillet for the whites. He sterilizes his barrels using ionized negative oxygen molecules, which eliminates the need for any chemical cleansers. During elevage, he neither stirs nor racks. When both the alcoholic and malolactic fermentations finish, he assembles his wines without fining and filtration, or additions of SO2 when possible.