Beaujolais ST       Morgon Cote du Py  ST     Morgon ST

                Jean-Marc Burgaud is a young winemaker on the rise. Tenacious and diligent, he has great ambitions for his wines,

ambitions that his vineyards easily justify and increasingly confirm. The Cote de Py are perhaps his signature productions, but

the Beaujolais Villages and the Morgon Charmes have great character as well.


14 hectares are planted with Gamay noir on granitic/schistose hillsides with high iron oxide and manganese content. These

elements are regarded as responsible for the distinctive flavors of Morgon: cherry, kirsch and apricot fruit in a relatively firm

and long-lived wine. The hillsides themselves form part of the chain of hills that run from the north to the south of

Beaujolais, and in which all the Crus of Beaujolais are found.


This wine comes from the Chateau du Thulon in the village of Lantignie. The 12th century chateau belong to Jean-Marc

Burgaud’s aunt, Mme Jambon. The vinification, elevage and bottling all take place in the chateau cellars. The vines are, on

average, 40 years old. The village is renowned for its hillsides and its granite soil. Typical Beaujolais vinification, with carbonic

maceration of the whole berries for 5 to 6 days. Raised in tank for 4 to 5 months. The wine is supple and full of fresh fruit.


The youngest cru of Beaujolais has a sandy, stony soil that gives a round, supple wine with fine tannins. Again the vines are

an average of 40 years old. Carbonic maceration of the whole berries is for 6-8 days. Elevage is 6 months in tank.


Les Charmes is a lieu-dit (‘place-name’ or traditionally demarcated vineyard) in the north-west of Morgon. From 75 year

old vines on granite soils, the wine is deep ruby and full-bodied. Carbonic maceration of the whole berries for 8-10 days,

elevage in tank for 6 months. Bottled in the spring, for further development in bottle.


This is the most typically Morgon of Burgaud’s vineyards, as well as the largest in area. He regards it as his best vineyard.

The Cote du Py boasts the classic Morgon soil of schists, degraded rock, iron oxide and manganese. The vines are on average

50 years old, and face due south. They give a well-structured wine, redolent of black fruits (mulberries and cherries). Cabonic

maceration of the whole berries lasts 12 to 15 days, and the wine is raised in barrel as well as tank. The wine is made for

keeping, and will improve.


Certain cuvees are raised in oak barrels for some months to give a wine of exceptional longevity, in the tradition of the

great wines of Burgundy.