White Burgundy In Which Nothing Was Added Or Taken Away

A native of Burgundy, Frederic Cossard doesn't come from a family of vignerons. His family background is the milk trade. Yet, he grew more passionate about making wine the very old artisanal way, totally natural, without addition of any chemicals, including sulphites, and with minimal intervention. He started Domaine Chassorney in Saint-Romain, west of Volnay, with 7 hectares of vineyards that is farmed organically.

Today, Domaine de Chassorney's wines are much in demand by cutting-edge restaurants, bistros and wine bars in Japan, Belgium, and Scandinavian countries that they are almost impossible to find even in France.

I'm very happy that a few cases of the 2010 Saint-Romain Combe Bazin managed to arrive in the US. I enjoyed a bottle the other day with ceviche. This is incredibly overachieving white Burgundy. It's richness and palate-tingling minerality, density, and precise, high-voltage fruit recalls a Meursault-Perrieres. I'm not kidding! Check it out.

Saint-Romain Blanc "Combe Bazin", Domaine de Chassorney 2010 $58.00