he Frédéric Cossard Morgon Cote du Py Les en Hauts 2021, made in collaboration with Damien Coquelet, showcases the excellence of the Gamay grape from Beaujolais. Sourced from 50-year-old vines on granite soils, this wine undergoes a whole-cluster fermentation for about 15 days, followed by a short aging period in concrete eggs. The result is a wine that delights with its enticing aroma, blending fresh fruit and subtle mineral undertones.

At a Glance

• Origin: Burgundy, France
• Varietal & Type: Gamay
• Vintage: 2021
• ABV: 12.5%
• Vineyard Soil: Schist, granite, manganese
• USNW Classification: Natural

Tasting Notes & Pairing

• Profile: Serious minerality with earthy stone and plum notes. Dusty tannins and a long evolution in the glass. Rustic structure, spicy notes, and mineral-laden backbone. A true Morgon expression.
• Food Pairing: Pork sausages, charcuterie, roasted meats, coq au vin.
• Serving Temp: 55-60°F (Slightly chilled)

About the Winemaker

Domaine de Chassorney / Frédéric Cossard, based in Burgundy, is one of the most iconic names in natural winemaking. Frédéric Cossard began his winemaking journey in the late 1990s and has gained a reputation for crafting exceptional wines with minimal intervention, walking away from cellar additives long before it was fashionable and never looking back.

One of Fred's notable accomplishments is his transition to biodynamic farming methods, embracing biodynamics as a way to work in harmony with nature and focus on vineyard health and grape expression. His wines are produced from various Burgundy appellations, with primary focus on the Côte de Beaune and Côte de Nuits, though he has expanded into Beaujolais, producing wines exhibiting that region's distinct character and charm. In 2021, with no apparent heirs, Fred sold Domaine de Chassorney to local vigneron Aurélien Verdet, whose family has a multi-generational history of organic farming in Burgundy.

Farming & Cellar: Cossard follows strict organic and biodynamic principles, avoiding synthetic chemicals and herbicides and employing natural methods to enhance vineyard biodiversity. In the cellar, he practices a minimalist approach, believing grapes should express themselves fully without excessive manipulation. He often employs whole-cluster fermentation, extended maceration, and aging in old oak barrels to gently coax out the grapes' essence. The result: wines showcasing purity of fruit, vibrant acidity, and a unique sense of place.