Description
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.
“Jean-Marc Burgaud is rightly seen as one of the leading winemakers in Beaujolais. The price for even his top cuvées is a pittance compared to the Côte d’Or, which is partly why quality is not more broadly recognised. Moreover, as I can vouchsafe from first-hand experience, these wines have an unerring ability to age …“ Neal Martin, Vinous
About this wine: 100% Gamay. Jean-Marc’s Beaujolais Lantignié is a masterclass in balance, defined by red fruits, alongside a fleshy palate, with fine, grainy tannins and lifted perfumes. “Judge a domaine on its entry point wine,” says Jean-Marc. “I do as much work in the vineyard and cellar on this wine as I do on my Côte du Py.” All of Jean-Marc’s wines are whole bunch fermented, except for a small percentage in ‘Les Grands Cras’ which is destemmed. The juice is fermented between 23 to 28°C, with only one pump over per day. Maceration varies from about seven days for the Beaujolais Villages, to generally 12 to 15 days for the various Morgon expressions, with pre-fermentation maceration completely avoided.
“These are some of the most consistently delicious wines being produced in the region today.” William Kelley, Wine Advocate
“The 2024 Beaujolais-Villages Lantignié, which was matured in concrete, has an open bouquet that is quite Pinot-like in style. The palate is medium-bodied with pliant, quite fleshy tannins, fine acidity, with a touch of black pepper on the finish. Lovely.” Neal Martin, Vinous Media
RRP $40 Our Special Price $31.99 when you buy 6 or more of this wine.
