Jean Marshall’s father, Tim, an Englishman, was one of the first foreigners to fall in love with Burgundy to the point of settling in and setting out to build a small domaine in the 1960’s. Over time, he planted and purchased small parcels over a couple of decades acquiring two hectares. His last vintage was 2003 and after that he rented out his vines to Meo Camuzet. Sadly, he fell ill in the later years of his life and passed away in 2015. At the time, Jean had no interest in taking back the vines, knowing that his father's passing was largely caused by exposure to chemicals that Tim had used in his vineyards.

Jean pursued scientific studies and a career as a psychiatric nurse for ten years, until 2019, when he realized that in fact, the vines of his childhood were where his heart was. Jean did a viticulture, winemaking and vineyard management program in Beaune, then worked at Domaine Arnoux-Lachaux for a couple of years in preparation to take back and begin working the family's two hectares of vines.

From the beginning Jean has farmed all of his parcels organically and entirely by hand without tractors. He practices no-till, believing in the benefits and complexity of nurturing the soil’s natural ecosystem. With a regenerative farming perspective, he's planted fruit trees in the vineyards to enrich biodiversity and increase soil health and believes in the symbiosis of root systems and mycorrhizae networks between the trees and vine plants, essential to the plants' autonomy. He works with natural cover crops benefiting carbon capture, increased organic matter, and soil structure. He does not hedge the vines and carries out high trellising to preserve the plant's energy and maintain a natural balance while creating shade for fruit. The long-term benefits of these methods are numerous, particularly in face of climate change. To him they are natural and logical, based on observation and sensitivity to the vegetal world.

In the cellar, Jean works with ceramic vessels, believing that oak blocks the expression of the wines. The wines are harvested in the morning and then sorted meticulously after lunch. Jean said that they even sort by smell. Fermentation takes place with whole clusters in ceramic and they are aged for nearly two years before bottling. 2023 marks Jean’s first vintage and it was bottled in July 2025. William Kelley of the Wine Advocate had this to say after tasting with Marshall: “…what stands out for me, after two visits to Marshall's cellars, is the purity and precision of his work. His methods may or may not evolve over the years to come, but I'm sure he will never lose the evident meticulousness he's brought to his first vintage. Deep, dense and still primary, it will be fascinating to revisit these wines in bottle. For now, what's clear is that this is very much an address to watch.”