Bourgogne Rouge Bedeau 2021 Frederic Cossard: review and tasting notes
In the labyrinthine world of Burgundian wines, Frederic Cossard’s Bedeau emerges as a hidden gem worth your attention. Crafted entirely from Pinot Noir, this wine is a dark rainbow of red fruit and forest echoes. Hailing from Saint-Romain, a tucked-away corner of Burgundy’s Cote de Beaune, Bedeau represents the epitome of natural winemaking— a testament to Cossard’s meticulous craftsmanship. If you’re looking to elevate your next charcuterie board or meaty main course, or simply sip on something genuinely expressive, Bedeau beckons.
The Basics:
- Origin: Burgundy, France
- Grape Varietal: 100% Pinot Noir
- Alcohol Content: 13%
- Aging Process: Up to 36 months in small wooden barrels
- Price Point: 60 euros
- Availability: Limited, boutique distribution
- Producer: Frederic Cossard
The Nose
As you draw near a glass of Bedeau, it’s like wandering through an enchanted forest in late summer. Notes of raspberry and strawberry flutter by like woodland fairies, while earthier undertones—akin to freshly tilled soil and decomposed foliage—create an aromatic backdrop that’s nothing short of spellbinding.
The Palate
Sip this vino, and it’s like biting into the juiciest, ripest fruit plucked straight from Mother Nature’s pantry. Its velvety structure ensures that it holds its own, swathing your palate with robust flavors and just the right tinge of acidity. It’s succulence personified, really.
Tannins and Finish
Here, the tannins are like the fine bristles of an artisan paintbrush—soft yet defined, leaving a trail of vivid colors on your palate. As for the finish, it’s a sonnet of flavors that leaves you contemplating every verse long after the wine has left your lips.
Pairings
This is a Pinot Noir that calls for culinary adventure—perhaps some artisanal charcuterie, a slice of Red Leicester, a baked Brie or a roast that’s been lavishing in a slow cooker. It’s an ideal companion to meaty entrées, yet flexible enough for an array of appetizers or a super creamy carbonara.
Price
60 euros. It’s a wine of considerable finesse yet unspoken power, appealing to both casual drinkers and seasoned sommeliers.
Technical Information
- Harvest Method: Handpicked with meticulous selection
- Fermentation: Traditional, in wooden vats for 5-6 weeks, including malolactic fermentation
Serving Temperature
We recommend enjoying this wine at a cozy temperature of 16–18°C (60–64°F), preferably in tulip-shaped glasses. This is a wine you can relish now, yet aging it a few more years will unlock emotional depths akin to a seasoned opera.
About the Winery
Frederic Cossard is a young, natural winemaker based in Saint-Romain, a jewel-like appellation nestled within Burgundy’s Côte de Beaune. Not born into viticulture, Frederic made a daring pivot into the world of wine in 1996. He cultivates his vineyards without chemical inputs and embraces spontaneous fermentation and long macerations in his winemaking. His wines stand as authentic expressions of precious terroir, earning him well-deserved acclaim.
