Domaine Jean-Marc Burgaud was founded in 1989 after the winemaker had finished his viticulture/oenology studies in Beaune. Jean-Marc Burgaud started he business by renting three hectares of vines and selling everything he produced to a negociant. Between 1988 and 2002, he took over the vines belonging to his in-laws (his wife is from Morgon) and then those of his father in 2006. Today, his production output is relatively substantial for the region. Burgaud has 19 hectares of which 13 belong to the Morgon appellation (8 of these hectares are Côte du Py, 4 in Grand Cras and 1 in Charmes), 1 belongs to the Régnié appellation, 4.5 to the Beaujolais-Villages appellation and 0.5 to the Beaujolais blanc appellation (these vines are planted in clay soils).
Jean- Marc Burgaud admits himself that, at the beginning of his winemaking career, he made conventional, ‘textbook' wines, saying “It took me 3 or 4 years to finally understand what it was to make a true Morgon”. These beautiful and historic vines that Burgaud has inherited in Morgon are the beating heart of Burgaurd's estate.
Although Burgaurd has carefully worked these soils for tens of years, he still allows for foliar treatment if the vines desperately need it. Natural yeast is used in the vinification process. Great care is also taken during maturation, where every barrique undergoes a rigorous selection process before being chosen. Burgaud's wines are some of the best examples from the region and are particularly well suited to ageing.

This cuvée from Jean-Marc Burgaud is vibrant and perfectly suitable for cellaring. Intense and sophisticated, it delivers refined tannins, a pleasant structure on the palate and fruity notes (cherry, fig). We recommed opening for an hour before serving with meat. The Gamay is grown of Py hill, rich in blue stones, ferruginous oxide and manganese then harvested by hand before being vinified traditionally. In this region, ‘traditionnally’ means semi-carbonic maceration for two weeks, with whole grapes and the temperature kept at 25°C, favouring extraction of colour, tannins and aromas. The wine is then matured for 7 months in vats.