2020 Frederic Cossard Savagnin 'Feel Good', Jura, France Mouzon-Leroux Indigenous yeast fermentation in barrel

Indigenous yeast fermentation in barrel and free of any additives (including zero sulfur)

9ha parcel of Chasselas planted in 1940 on alluvial soils of gravel in Colmar

Since 2019

What was formerly only destined for kegs and only available at one sick little pizza joint in the Ninth and Ninth neighborhood of Salt Lake City

2020 Frederic Cossard Savagnin 'Feel Good', Jura, France Mouzon-Leroux Indigenous yeast fermentation in barrelFrom a parcel planted with fifty year old vines over marl in Sainte Agns, this is a direct press of Savagnin vinified in the Burgundian or ouill style and aged in concrete eggs for a year. This hums with the grapes characteristic energy, offering plenty of pithy citrus and minerals and making for something truly electric. Tutto