Skip to content

Frederic Cossard Gevrey Chambertin 1er Cru 'Les Genevrieres' 2018

$333.00 in mix 6+ $370.00 per bottle
Availability: translation missing: en.general.icons.icon_check_circle icon Only 4 left!

Notify me when back in stock

The Wine

This is from 40 old vines in a tiny (0.22ha) parcel and has all Gevrey's drama - perfume and poise. As the glass is twirled, floral scents inter-twine with little red fruits and a delicate cloak of faded rose a telltale sign of the Pinot Fin vines that grow here. Super super!

The Finer Details
Variety - Pinot Noir
CountryFrance
Region - Burgundy
Sub Region - Gevrey-Chambertin
Alc. Content - 12.5%
Std Drinks (Approx.) - 7.1
Extra - Cork
Year - 2018 

Volume750ml 

About the Wine Maker

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 utilising 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 élevage, 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.