Buy any 12 bottles and save 10% (excludes sale). Free UK delivery on orders over £250. Tel : 02922 337454

Jean Baptiste Jessiaume

2022 Bourgogne Pinot Noir, Jean Baptiste Jessiaume

Burgundy, FranceVintage: 2022

This is cracking value Pinot Noir from Burgundy made by Jean-Baptiste Jessiaume who has delivered quality for a price that is hard to find in today’s sky-high burgundy market.

In the glass, it has a deep ruby colour with a very fine, fruity bouquet of black cherry, redberries, blackberries, violet and black tea.  Supple with fine tannins in the mouth, lots of freshness keep it lively and tangy all the way through to the long, smoky finish.  This is a balanced wine with a style that is very representative of its grape variety and the Santenay region.

Will develop in the bottle so it’s ideal to drink now through to 2029.   Match with roast, grilled or pan-fried meats and an array of cheese.

Whats in the bottle

100% Pinot Noir

Single Bottle


12 Mixed Bottles *


Save £2.00

* As part of a mixed case of any 12 bottles

Free UK delivery on orders over £250. Free South Wales delivery on orders over £100

Tel : 02922 337454

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GTIN N/A Category: Product ID: 7498


The Jessiaume family has roots in the Côte de Beaune village of Santenay dating to the 1830s when they bought the estate of the Marquis of Saint-Innocent.

Jean-Baptiste Jessiaume, representing the sixth generation, grew up watching his father, Marc, make wine, and the two continued to run Jessiaume for several years after selling the estate in 2006. The pair later moved down to Bouzeron in the Côte Chalonnaise to take over Domaine Chanzy.

After this Jean-Baptiste returned to Santenay and set up his own Maison. Blessed with impeccable vineyard sources in the Côte de Beaune and Chalonnaise they create a rich and generous range of fine and distinguished wines, whose character brings out the best of the Burgundy grape varieties.  Their lineup of wines is large but all are of tiny production.

Manual 100% destemmed harvest, rigorous selective sorting. Cold 6 to 8-day pre-fermentation maceration, temperature regulation, vatting for 30 days. Matured for 12 months, 70% in vats and 30% in barrels.

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