2018 Frédéric Cossard Moulin-À-Vent
Fred Cossard 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 sulphur. 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 sterilises his barrels using ionised 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. The reds are sumptuous, soft and velvety and importantly the overwhelming feeling once you have swallowed them is one of freshness and vitality - like the (these days) rare sensation you get when you bite into a perfectly ripened piece of fruit. It makes them quite hard to stop drinking.