Burgundy continues to excite. Jean Marshall's father Tim was born in Yorkshire but found himself in Burgundy in the mid 60s, where he built the domaine up from scratch, tiny plot by tiny plot. Sadly Tim fell sick in the early 2000s, from chemicals used in the vineyards. For the past 20 odd years the vines have as such been rented out to Méo-Camuzet.

However, since 2022 his son, Jean, has reclaimed the land and is pursuing a new, radical approach in both the vineyards and the cellar.

Marshall farms organically with a distinctive approach: no-till viticulture, rolled cover crops instead of ploughing, vines braided rather than hedged. In the cellar, the reds see 100% whole bunch, with a traditional pied de cuve to kick off the ferments. Elevage is where things get even more radical, with mainly sandstone vessels for ageing. Every wine, white and red, sees ceramic (and sometimes steel) with no oak at all, virtually unprecedented for premier cru Burgundy. Probably something he picked up whilst working with the legendary Charles Lachaux. So there's no toast, no wood spice, no barrel tannins, just a raw and crystalline expression of grape and place.

A domaine set for a very bright future.