2019 Jean Marc Burgaud, Morgon, Cote du Py, 6x750ml

2019 Jean Marc Burgaud, Morgon, Cote du Py, 6x750ml

2019 Jean Marc Burgaud, Morgon, Cote du Py, 6x750ml
Vegan / Vegetarian
This wine's intensity, coupled with its freshness and balance, shows why this hill is so famous, and why Burgaud is held in such high esteem.

Out of Stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £82.00
Out of Stock

Critics Score: 96

Publication: James Suckling

The blackest cherries you can imagine here, but its startlingly fresh. Still very young, but with a fabulously silky texture and delicate minerality that underlines the ravishing fruit beautifully. Very long, cool and stony finish that is so inspiring. Drink or hold.
2019 Jean Marc Burgaud, Morgon, Cote du Py, 6x750ml

Jean-Marc Burgaud was recently dubbed ‘Monsieur Côte du Py’ by Bourgogne Aujourd’hui magazine. His fine domaine has seven hectares of vineyard on the Côte du Py in Morgon, making the Burgaud family the biggest owner of vines on this famous hill. Jean-Marc is originally from Lantignié and his wife, Christine, is from Morgon, the 11.5 hectares in Morgon were inherited from her side of the family. “My father used to tell me that Lantignié produced the best Beaujolais, but when I first met Christine, her father opened a 20-plus-year-old bottle of Côte du Py for me and that opened my eyes to the potential of Beaujolais,” he explains. Today, the domaine has 18 hectares of vineyards across Beaujolais Villages, Morgon and Régnié.

The Côte du Py is the most famed hill of Morgon. The slope is one of the few outcrops of schist and decomposed blue rock in Beaujolais. It produces wines of intense power and greater structure than most associate with this region. Jean-Marc Burgaud owns seven hectares on the Côte du Py slope which makes his family the largest owner of vines on this famous hill. The vines were planted in 1960 with a massal selection and are gobelet trained and planted at a high density to reduce the Gamay's natural vigour and increase concentration.

Maceration during fermentation lasted 12-15 days, with daily pumping over. All the grapes were fermented as whole bunches which Jean-Marc refers to as 'sémi macération carbonique'. Following fermentation, this wine was aged in concrete until bottling in June.

Frost in spring reduced yields in Beaujolais, as did hailstorms. However, hot weather followed and lasted throughout the summer. Rain towards the end of August prevented the vines from suffering from hydric stress after this long dry spell and allowed the grapes to reach perfect ripeness in excellent conditions. Despite reduced yields, as a result of the challenging weather, the quality of grapes was high.