Jean-Marc Burgaud Morgon Morgon Cote du Py 2018

Description

William Kelley, Wine Advocate: “The more I taste Jean-Marc Burgaud’s wines, the more I find to admire. He celebrated his 30th vintage last year and he has much to be proud of. A winemaker at the peak of his powers, Burgaud has abandoned new oak in favour of seasoned wood, and extraction is more measured than in the past, with his classical semi-carbonic macerations ranging between seven and 15 days in duration, depending on the cuvée. And there’s just one bottling of each wine, making for rare consistency—even for his 4.3ha holdings in Beaujolais-Lantignié (one of the region’s finest values, incidentally).”

Domaine Jean-Marc Burgaud began in 1989 and has slowly expanded to now cover 13ha in Morgon, 1ha in Régnié and 5ha of Beaujolais Villages. Of the Morgon holdings, 8ha lie on the hillside of Côte du Py and are on average more than 50 years old.
Before establishing his domaine at the age of 22, Burgaud completed a diploma in oenology and viticulture, but his learning began long before that. Preceded by generations of growers, he was taught the importance of traditional techniques while keeping an open mind. Burgaud follows the rhythm of the seasons and has farmed using organic principles for more than 10 years, working his densely planted vineyards by hand and horse.

“To make a ‘grand vin’, the vigneron has to know his terroirs and how to farm to obtain the most beautiful grapes possible, and it is from this harmony that ‘grandes bouteilles’ are born,” he says.
Burgaud vinifies with traditional Burgundian methods: whole cluster maceration in concrete vats for variable durations according to the vintage and the appellation. Only indigenous yeasts are used in the cellar and, with the exception of sulphur at bottling, nothing is added during the vinification process as he seeks typical wines of terroir.
The wines are aged in either concrete or large-format barrel for several months before bottling. Some cuvees are lightly filtered while others are not. Bottling begins in April and continues through to August. The press, tanks, bottling line, museum cellar and storage is all dug into the foundations of his house.  Notes from Importer.
About this wine: Vines average 55 years. The schist soil, called “roche pourrie” (rotten rock), is composed of blue stones rich in iron oxide and manganese. Whole-cluster, semi-carbonic maceration for 14 days, then aged in concrete tank for 10 months.
94 points, William Kelley, Wine Advocate: “Derives from both higher-altitude and lower-lying parcels and is a great success this year, offering up a lovely bouquet of dark fruits, cherries, smoked meat and licorice. On the palate, it’s full-bodied, ample and layered, with a fleshy and concentrated core, fine girdling tannins and succulent acids, concluding with a long and sapid finish. Drink now – 2035”

RRP $66   Our Special Price $59.99   Very limited!