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Tasting notes: A complex and evolving tasting experience. On the nose, it presents a fresh and fruity aroma with yellow fruit and green melon, transitioning to deeper notes of hazelnut, butter, brioche, and thyme as it airs. The palate is soft and comfortable initially, revealing a substantial body with an oily texture and aromatic notes of biscuit and wood. The wine has a dense and caressing texture, culminating in a very long finish with soft tannins that delay the sensation of freshness, ending on a warm, chalky note. This champagne pairs excellently with fine seafood such as roasted scallops, sole meunière, or turbot.
Jean-Marc Burgaud is a budding young star in Beaujolais. Located in the village of Morgon, he is hard working and meticulous and has great ambitions for his wines that his vineyards easily justify.
His 19 hectares (Beaujolais villages 5 hectares; Régnié 1 hectare; Morgon 13 hectares) are planted with Gamay noir on granitic/schistose hillsides. The vinification, elevage and bottling all take place in the chateau cellars. The vines are, on average, 40 years old.
Typical Beaujolais vinification, with carbonic maceration of the whole berries for 5 to 6 days. Raised in a tank for 4 to 5 months. Within Morgon there are several lieu dits and the Cote du Py is considered as the best vineyard in the appellation. This large sloping hillside, where the vines are in excess of 50 years old, has soil of schists, degraded rock, iron oxide and manganese which impart a distinct minerality to the wine.
This is a well-structured wine, redolent of black fruits (mulberries and cherries). Carbonic maceration of the whole berries lasts 12 to 15 days, and the wine is raised in barrel as well as tank. Jean-Marc’s wines are all very bright and pure.
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