Return In the purest Burgundian Tradition
 Combining the best modern techniques
 For a large respect of the terroir
 Whites Reds
Ferdinand Coste Estate COSTE-CAUMARTIN at POMMARD,
 Jérôme SORDET, owner of Estate COSTE-CAUMARTIN

Jean SORDET attempted mainly to renew the vineyard of Pommard. Native of Saint-Romain (Côte de Beaune), the SORDET family is an owner for more than 150 years of Saint-Romain's castle.

In 1988, his son, Jérôme SORDET, took back the Estate by integrating it Saint Romain's family vineyards.
The Estate Coste-Caumartin, it is above all, the expression of Great Wines of the Wine-Growing Area of Côte de Beaune.

The Estate Coste-Caumartin, it is 14,5 hectares (35,82 acres):

  • 10,5 hectares (25.94 acres) of red wines (Passe-Tout-Grains, Bourgogne Pinot Noir, Monthélie, Beaune 1er Cru, Pommard, Pommard 1er Cru, Volnay),
  • 4 hectares (9.88 acres) in white wines (Saint-Romain).

In the purest Burgundian Tradition …

Breeded in barrels or "piece" of French oak in our old arched cellar of the XVII century, all our wines benefit from a knowledge which spreads them, as only the Burgundian tradition allows making it.
The malolactic fermentation takes place during the ageing:
  • on 12 months for white wines (Bourgogne Chardonnay, Saint-Romain) and Passe-Tout-Grains,
  • 15 months for red Burgundy (Bourgogne Pinot Noir - Vieille Vigne)  and
  • 18 months for the appellation of red wines in Communal or Village (Monthélie, Pommard, Volnay,  and 1st Cru (Beaune , Pommard).
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Combining the best modern techniques…

In 1997, a new vat-house of 450 m2 (480 yd2) was built in the continuation of the former buildings.

Converted into wine in stainless vats between 18 and 21° C, white wines are thermo regulated by solenoid valves piloted by computer.

Red wines are de-stalking in 100 % after an accurate sorting of the grape harvest.

The vinification, in vats wood or concrete, begins with a Prefermentative Maceration Temperature from 4 up to 6 days, in a temperature from 13 up to 15° C, which brings the maximum of fruit.

It continues by the fermentation from 12 to 15 days with Cap Immersion, a centuries-old technique, consists in thrusting the cap down into the must by not using the feet today but pneumatic robot punch-down machine using - and a Pumping Over, pouring must over the cap a day in a maximal temperature of 34° C, so allowing a good fixation of the colours of tannins and a better extraction of the aromas of fruits of the grape.

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For a large respect of the terroir …
  These wines, ageing totally in barrels or “piece” of French oak, benefit in most than 10 or 15 % of new barrels or “piece”, allowing a maximal expression of their terroir, and so to assert their character and their personality owed at the origin of the climate, in the nature of grounds, in the exposure…:
    • the appearance, the expression of the aromas, the attack in mouth, the taste, the amplitude and the obstinacy …
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