Jean-Marc Burgaud : Ruyère 2024

Tasting characteristics and recommendations for the 2024 Ruyère from Jean-Marc Burgaud

Food and wine pairings

This Morgon is the perfect match for grilled red meats, roast poultry, or soft cheeses.

Serving and cellaring

To fully appreciate the 2024 Ruyère, serve it at a temperature between 14 and 16°C.

A Morgon made from ninety-year-old vines from the Jean-Marc Burgaud estate

The estate

Founded in 1989 by Jean-Marc Burgaud, a Beaune graduate, the estate truly took off in 1992 when it took over vineyards on the Côte du Py. Today, the winemaker farms 19 hectares across four appellations in the Beaujolais: Morgon, Régnié and Beaujolais-Villages. A leading figure in Beaujolais, he stands out for his parcel-by-parcel approach inspired by Burgundy and his semi-carbonic whole-cluster vinifications. Named a “coup de cœur” by the Revue du vin de France in 2025, the estate produces serious yet approachable wines, crafted for aging.

The vineyard

Ruyère comes from the eponymous climat located in the commune of Villié-Morgon, at an altitude of 350 meters. The 90-year-old Gamay Noir à Jus Blanc vines are trained in gobelet and planted on a granitic terroir characteristic of the Morgon appellation.

Winemaking and aging

The harvest is carried out by hand to preserve the integrity of the berries. The 2024 Ruyère is made using traditional semi-carbonic vinification. Whole clusters macerate for 9 days at a temperature between 25 and 29°C. Daily pump-overs are performed during this phase. After pneumatic pressing, the free-run and press juices are blended. Aging takes place in concrete tanks for 8 months before bottling in May.

Grape variety

100% Gamay Noir à Jus Blanc