Cohasse Country Club
About Cohasse Country Club
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Cohasse Country Club Course Details
Holes
9
Par
35
Total Distance
3,061 yards
Year Opened
1918
Course Type
Semi-Private
Ross Involvement
Original Design,Redesign
Original Architect
Donald Ross
Ross Redesign Dates
1927/1930
Donald Ross at Cohasse Country Club
Cohasse Country Club originated as a Wells family project on their Cohasse Farm property. In spring 1916, brothers Channing, Albert, and Cheney Wells invited Donald J. Ross to evaluate the site; he approved the choice and was engaged to lay out a nine-hole course. Construction started that summer. The club’s own 25th-anniversary history and family correspondence record that six of the nine fairways were playable by July 1918, when roughly 200 townspeople were invited to inspect the course and, at that gathering, the Wells brothers announced the formation of the club. The course officially opened that month with six holes in play, the remaining three following shortly thereafter.
The club has long credited Ross with the original nine (plan 1916; construction 1916–18). Site landscaping around the golf grounds was subsequently commissioned from the Olmsted Brothers, whose planting drawings (including proposals dated 1921 and 1927–28) shaped the campus setting and circulation around Wells Pond and the ridge above Cohasse Brook, without altering Ross’s routing.
Evidence for later Ross-era refinements is twofold. The club’s history, compiled by Anthony Pioppi, states that Walter Hatch—a Ross construction engineer—oversaw the addition of a few bunkers and a slight relocation of a green in 1927 and 1930, “undoubtedly with Ross’s input.” Separately, a 2022 historical feature notes that Ross “returned” in the late 1920s to create a revised design; in practice, the built changes align with the Hatch-executed tweaks recorded in the club account. No documents have surfaced showing a full rerouting beyond those limited modifications.
Unique design characteristics
Cohasse is a compact, walkable nine that turns repeatedly across a modest rise above Wells Pond and crosses Eastford Road for three holes. Ross’s routing places the clubhouse on high ground (near today’s ninth) and then works outward through a sequence that mixes short and exacting with long and exacting—an alternation that keeps pressure on approach play despite the course’s sub-3,100-yard length. In present configuration the course plays 3,061 yards, par 35 (men), with women’s par listed at 36.
Specific holes still express Ross’s intent with clarity:
No. 1 (par 4, c. 427 yards from the back markers): an opening hole along the ridge that the club plans to return to its original green orientation and size during restoration, reinstating the feed-in slope from the right that Ross used to open strategic options. That combination—ample fairway but a demanding, angled target—is typical of the first four holes on the clubhouse side of the road.
No. 3 (long par 3, ~202 yards): a stern one-shotter to a small, perched green that “punishes anything not precisely struck.” With a long-iron or hybrid in hand and little safety long or left, this is the nine’s most unforgiving Ross target and a strong candidate for the course’s best surviving single-shot challenge.
Nos. 4 & 5 (back-to-back par 3s): an extremely rare consecutive par-3 pairing in Ross’s work. The fourth plays across water to a compact, “volcano-shaped” green; upcoming restoration will remove the two greenside bunkers to bring the water line more directly into play, an adjustment consistent with historical photographs showing water as the prime hazard. The fifth follows immediately with a different yardage and direction, maintaining variety without leaving the corner of the property. Together they exemplify how Ross used par sequencing—not distance—to sustain tension on a small footprint.
No. 6 (par 5, the lone three-shotter): a straightaway hole across Eastford Road that culminates at a two-tiered green. The approach rewards using the correct tier for angle and spin control; the tiering remains central to the hole’s character today.
No. 8 (par 4): climbs to the course’s highest point with downtown Southbridge visible beyond. A shelf running through the fairway creates a blind, uphill approach for conservative tee shots, while a longer ball that crests the shelf offers a far easier angle—classic Ross risk-reward without heavy earthmoving.
Across these holes you can still see the Ross signatures specific to Cohasse: modestly elevated greens with tight run-offs rather than sprawling bunkering; alternating tee-to-green lengths to create shot variety; and hazards (water at 4, road edges at 5–7, small cross-bunkers and interior shelves) that influence line and trajectory rather than simply penalize. The club’s course tour underscores how holding elevation at the green sites, not just at the landing zones, governs scoring throughout.
Historical significance
Within Ross’s body of work, Cohasse stands out on three counts. First, it is a purpose-built industrial-town nine, commissioned by the Wells family (American Optical) as an amenity for employees and then turned over to a membership at opening in 1918—an unusual genesis that ties the course to New England’s mill-town philanthropy. Second, the consecutive par-3s at holes 4 and 5 are among the very few instances of that sequencing in Ross’s designs, a product of the site’s small, water-laced corner. Third, Cohasse is one of the most decorated nine-hole Ross courses: Anthony Pioppi ranks it No. 8 in North America, and Golf Magazine/Golf.com has listed it among the world’s Top-50 nine-hole layouts (noted as No. 37 in recent features). These assessments consistently cite the third and fourth holes as exemplars of small-site strategy.
Current condition / integrity
The routing that Ross staked in 1916–18 remains in place. Green sizes and surrounds have fluctuated with mowing lines, but the small, elevated targets and short-grass fall-offs are still the course’s identity. Club histories indicate minor Ross-era adjustments in 1927 and 1930, executed by Walter Hatch, affecting a green site relocation and several bunkers; those changes are the most substantial alterations during the classic period. Later infrastructure additions—practice range and parking—were placed off-corridor to avoid rerouting. Recent decades have seen selective tree removal, bunker rebuilds (2005), and irrigation improvements (2004 double-row system; pump and pond work at No. 4), all described as supportive of turf health and as edging maintenance lines back toward Ross’s original clearances.
Beginning in 2025, the club embarked on a phased historically informed restoration led by Tim Lewis of Tyler Rae & Associates. Phase one (holes 1–4) focuses on returning the first green to its original orientation/size and restoring hazard relationships at the fourth, including removal of two later-era greenside bunkers to re-emphasize the water carry. Phase two will address holes 6–9. Superintendent Frank Kulig has been engaged to support agronomy and detail work; the overarching aim is to “recapture Ross’s brilliance that has ebbed over time” without introducing non-historical features. These efforts follow new ownership and a shift to a semi-private operational model that expands public access while preserving member programming.
Citations & uncertainty
Some narratives assert that “Ross returned” in the late 1920s; the club’s archival summary attributes the built changes to Walter Hatch with Ross’s input, and no primary document has been produced showing Ross’s personal on-site supervision at that time.
Sources & Notes
Cohasse Country Club, 25th Anniversary booklet (1943) & Wells family letters (1945)—primary account of 1916 Ross engagement; construction timeline; July 13–18, 1918 inspection and founding meeting.
Cohasse CC – “History” (by Anthony Pioppi)—club history; Olmsted Brothers planting plans (1921; 1927–28); Hatch-executed Ross-era changes in 1927 and 1930; current par/yardage; notes on back-to-back par-3s. cohasse.com Cohasse CC – “Course Information” & homepage—current yardage/par (3,061 yards; par 35 men/36 women); nine-hole status.
Mass Golf (2025), “New Ownership, Public Play & Restoration Plans Signal New Era at Cohasse Country Club”—phased restoration under Tim Lewis (Tyler Rae & Associates); hole-specific notes (Nos. 1, 3, 4, 6, 8); consecutive par-3s at 4 and 5; semiprivate model; rankings references.
GCM Online (2025), “Kulig helps restore Cohasse Country Club”—confirms 1918 opening and restoration staffing/scope.
Golf Course Architecture (2022), “Let us now praise famous men”—1916 hire; 1918 opening; Olmsted Brothers’ involvement; statement that Ross returned late 1920s (treated cautiously against club’s Hatch documentation).
Club “Donald Ross” page—Wells brothers’ 1916 invitation and start of construction. Disputed/uncertain: extent of Ross’s personal involvement in late-1920s tweaks (club credits Hatch with Ross input; a 2022 feature implies a Ross return). No evidence suggests a wholesale rerouting after 1918.
Scorecard
| Hole | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | Tot |
|---|---|---|---|---|---|---|---|---|---|---|
| Par | 4 | 4 | 3 | 3 | 4 | 5 | 4 | 4 | 4 | 35 |
| white/blue70/130 | 410 | 331 | 190 | 120 | 327 | 544 | 305 | 378 | 360 | 2965 |
| green/white69.1/125 | 409 | 293 | 173 | 120 | 307 | 515 | 254 | 338 | 360 | 2769 |
| yellow/green67.9/118 | 409 | 293 | 140 | 120 | 307 | 451 | 254 | 338 | 313 | 2625 |
| red/yellow67.2/115 | 393 | 293 | 140 | 110 | 307 | 451 | 254 | 338 | 313 | 2599 |
| Handicap | 8 | 6 | 14 | 18 | 10 | 2 | 16 | 4 | 12 |
Ratings shown as course rating/slope. Scorecard data via GolfCourseAPI.
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Google Reviews
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Dawn
REVIEWING RESTAURANT ONLY: First experience here. A little confusing figuring out where to park. We discovered it's the big parking lot up the hill past the clubhouse/ restaurant. Main reason dinner was to try the prime rib Saturday. Our server, was super friendly and very attentive. We pretty much had place to ourselves but she was still awesome. Brought over beverage refills prior to beverage being done. Just totally on the ball. Very pleasant. Started w a few apps. Shrimp cocktail for the table, Brussels, Korean chicken wings and French onion soup. Let me say.... the shrimp... NOW THATS the size all shrimp cocktail should be! U10/12 or Colossal as some would say. Cocktail sauce was yummy w a nice slight little kick. Daughter's indicated the Brussels were crispy and good. Wings were adequately sticky with good flavor. The onion soup, was excellent! The cheese and croutons were delicious and the flavor of broth was excellent! Definitely a must get. Entrée: Daughter and hubby both got shrimp scampi, which was a very odd rendition of it. No lemon, wine or capers but rather a light sauce with stewed tomatoes and seasoning. The flavor was good , however, they were slightly dissapointed, due to the type of preparation. ( when you expect something to be prepared one way ( hence the reason for choosing the dish) and it comes out completely different) Other daughter ordered pork tenderloin, which, sorry, not going to lie, was dead, cooked beyond the point of recognition. Was dry, which was too bad, looked like a decent peice of tenderloin. The veggies though were excellent. Mashed potatoes were delicious! Sooo, the prime rib... 😬🫣 ugggh, I was hopeful. I was unsure that it was actually Saturday's prime rib and not Fridays left over one? ... requested rare, which was more medium /medium rare-ish, however the edges were super dark and definitely very" well "done. The flavor of the edge was decent but inside was not much flavor, also it was also a bit tough, tough like when you have left over meat. I say that because, I've cooked enough of rib roasts over the years to know what fresh meat feels and tastes like, compared to leftover you re heat. Perhaps it was rare then reheated , or fresh nut super rare so they threw under the broiler to cook more? Either way, wasn't an exact win. I will however mention the veggies again. They were excellent. The stewed tomatoes were incredible. Very tasty and seasoned perfectly. Mashed potatoes, were also in top of some of the best mashed I've had out. Super buttery but balanced and seasoned well. Bigger chunks then most people might like, but I like chunky mashed taters. Oh, I almost forgot the Au jus.. omgooosh, I typically do not like , nor use it,but this ,...was super flavorful. A liquid flavor bomb! I definitely used it to dip the edges of prime rib in. It was actually quite delicious. Desserts: I personally, would pass on them, but the family wanted . Nothing special, definitely from a well known commercial company that provides desserts to other restaurants in the area. Not homemade but not bad. So I'm thinking most definitely good for appetizers and probably most lunch items. I'm sure it's awesome amd great place to grab a bite if you're on the green or in the area.
Leigh Darrin
Now that it’s public, give this gem a try. This is a deceiving course. It looks short and the yardage might tell lower handicappers it’s easy, but it is a real and very fun challenge. The new guys in the pro shop will get you out quick and are fun to chat with. The current pro Alex B. gives a good lesson - heck I’ve had lessons from lots of pros over the years and his teaching style is fresh and my spring “tune up” and a quick playing lesson has really improved this high handicappers game. Head to the restaurant after for a great drink on the shaded deck - try the Rachel sandwich. Yummy!
Brandon Richard
Great Donald Ross course with the perfect amount of challenge. Restaurant is excellent. The bacon swiss burger and korean wings are absolutely lights out. Friendly service and welcoming members. Highly recommend
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