Alexandre Burgaud

With 19 hectares of vines, 13 of them in Morgon, Burgaud is a serious player in the region as independent producers go and he has few peers when it comes to value. These 2015s are the strongest set of releases that I can recall since I tasted the wines from his domaine’s inaugural 1989 vintage, back in 1991. The wines are made via carbonic maceration and while most of his production is raised in tank he does make use of Burgundy barrels for maturing his prestige cuvées and, sometimes, the most concentrated juice that’s sourced from his oldest vines. Burgaud’s wines always lead with abundant fruit but they’re also built to age, as recent bottles of the Côte du Py from 1999 and 2005 have shown.