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Morgon Côte du Py, Domaine Jean-Marc Burgaud 2024
Red Wine from France - Beaujolais
The Côte du Py vineyard in Morgon produces wines of controlled power and minerality. From the 2024 vintage, only growers with vines on the top of the hill - in the lieu dit of Côte du Py itself - can label their wines as such, whereas previously a much larger area was designated Côte du Py. Burgaud has 6 hectares of hilltop vines in the lieu-dit which which bring a brilliant freshness and enlivening acidity to the wine. The 2024 is tightly coiled and athletic, with a mineral core of crushed rocks. Predominantly red-fruited, but with darker brambly flavours too, and black-tea-leaf perfume, this is intense and long, and wears the inherent power of this famed site with elegance. This always has great ageing potential and especially so in this vintage.
Price:
£19.00
Bottle
(£25.33/litre)
Price:
£228.00
Case of 12
(£25.33/litre)
In Stock
Code: BJ11211
Wine characteristics
- Red Wine
- Medium-bodied
- Gamay
- 75cl
- Now to 2036
- 13% Alcohol
- no oak influence
- Cork, natural
- Vegetarian
- Vegan
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Domaine Jean-Marc Burgaud
Jean-Marc Burgaud is a top Beaujolais grower, claimed by many to be the best producer in Morgon.
Jean-Marc comes from a family of winemakers, and his own career in the industry began in 1989 after he completed a diploma in oenology. He now owns 19 hectares of vineyards in several appellations, comprising 13 hectares in Morgon where his estate is based, plus five hectares in the Beaujolais-Villages area and one hectare in Régnié.
His Régnié grapes are grown on 50-year-old vines in sandy, stony soil. Wines from Régnié – the youngest Beaujolais cru – are often supple, round, and fruity, and Burgaud calls his own example ‘feminine and cheerful.’
Harvesting is by hand, as it has been for generations, and tradition prevails in the winery too. Burgaud’s aim is always to illustrate his passion for winemaking in the most important place of all: the glass.
Perhaps most well-regarded are his two Morgons: the soft, refined Les Charmes and the more meatily-structured Cote du Py, both of which can benefit from time in the cellar.