# Morgon Côte du Py (2021)

- **Producer:** Jean-Marc Burgaud
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €34
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–15 °C
- **Aromas & flavours:** violet, redcurrant, red cherry, raspberry, wet stones, tobacco, leather, earth

## About this wine

The Jean-Marc Burgaud Morgon Côte du Py 2021 is a red wine from the Beaujolais region of France, specifically from the renowned Côte du Py vineyard in Morgon. Jean-Marc Burgaud, a third-generation winemaker, is deeply connected to this specific terroir, often referred to as 'Monsieur Côte du Py'. His winemaking philosophy focuses on expressing the unique character of the vineyard through traditional methods and high vine density. The Côte du Py is distinguished by its volcanic soil composition, contributing to the wine's distinctiveness. The 2021 vintage is noted for its return to a more classic, balanced style with enhanced freshness and precision.

## Interesting facts

- The Côte du Py vineyard sits on the slopes of an ancient volcano.
- The term 'morgonner' describes the unique aging potential of Morgon wines.
- Jean-Marc Burgaud is affectionately known as 'Monsieur Côte du Py'.
- The wine's name 'James' is a nod to the winemaker's favorite film character.

## Food pairing

The wine's lively acidity and firm, ripe tannins are well-suited to complement the richness of proteins and cut through fatty elements in dishes. Earthy notes in the wine can echo the flavors of mushrooms and root vegetables, while its fruit profile can harmonize with fruit-based sauces.

## Wine making process

The winemaking process for Jean-Marc Burgaud's Morgon Côte du Py 2021 begins with hand-harvested and pre-sorted grapes. Fermentation takes place in cement tanks using 100% whole-cluster fermentation, with controlled temperatures and daily pumping over for 7-15 days. Maceration is managed with minimal oxygen exposure. The wine is then aged predominantly in concrete tanks, with some cuvées potentially seeing time in older oak barrels. The producer's approach emphasizes traditional methods and respect for the vineyard's unique terroir.