It’s rare to be able to break into the Burgundy sector without inheriting pre-existing vineyards or coming to the table with deep, deep… deep pockets. But Frédéric Cossard did just that. His family was in the dairy business, and after years working as an engineer within the milk sector, Cossard believed he could take the same principles used to make unpasteurized cheese and apply them to wine. He started Domaine de Chassorney in 1996 in Saint-Romain, working organically and with zero sulphur additions. He is meticulous in the vineyard as well as the winery, leans heavily on whole bunch, and continues to experiment with varieties in Burgundy as well as Jura. He’s also created a négociant business (where he purchases fruit), which he sells under the label, Frédéric Cossard.