Grape(s): Pinot Noir
Localization: Burgundy, France
Tasting Notes: Bigarreau dress. Open and expressive nose, a light woody note emphasizes a ripe fruit. The attack on the palate is fresh, quickly follows a nice amplitude which then gives way to a full and generous volume of wine, melted tannins.
Notes: Located east of the Grand Cru Clos De La Roche, this parcel with a poor and stony basement would once have been a place for breeding Falcons. Plot planted in 1952-2002.
Vines pruned in Guyot. The branches are crushed and spread on the ground to improve its aeration and its microbial life. These plots have always been maintained only by plowing. Pruning, wood pulling, evasivating, lifting, leaf stripping, as well as the harvest are among the main works carried out by hand.
Manual harvest, maceration for 5 to 7 days, fermentation with indigenous yeasts at controlled temperature (max 33 ° C), punching down and pumping over. The aging is done for 12 months in barrels (25% new barrels, first sedimentation), racking, then 2 to 3 months of aging in stainless steel tanks, (second sedimentation), then bottled without fining and generally without filtration.
The Domain: Domaine Stéphane Magnien is a wine estate in the Morey-Saint-Denis appellation, in Burgundy's famous Côte de Nuits region. It makes a range of Pinot Noir-based wines from climats in Morey-Saint-Denis, Chambolle-Musigny and Gevrey-Chambertin.
The domaine's most important holdings are its grand cru sites: Clos Saint-Denis and Charmes-Chambertin. It also has holdings in four premier cru vineyards in Morey-Saint-Denis: Les Gruenchers, Clos Baulet, Les Faconnières and Les Monts-Luisants. Domaine Stéphane Magnien's single Chambolle-Musigny premier cru is produced from vines in Les Sentiers.
As well as its range of single-vineyard and multi-vineyard premier cru wines, Stéphane Magnien makes a range of village-level wines from the Morey-Saint-Denis and Chambolle-Musigny appellations. Pinot Noir is also blended with Gamay for the domaine's Bourgogne Passetoutgrain wine, and it makes a single white wine from Aligoté.
As a general rule, the grapes are picked by hand, fermented for two weeks and then placed in barrels for the purposes of malolactic fermentation. The wine spends a further 12 to 18 months aging in barrel before bottling without fining or filtration.
Proprietor Stéphane Magnien entered into the family business in 2002 after inheriting a winemaking legacy going back four generations to his ancestor, Victor Magnien, in the early 20th Century.