|Grapes||Gamay, Pinot Noir|
|Sub-district||Côte de Nuits|
Stéphane has developed an interesting technique with his Passetoutgrains, (a blend of Gamay and Pinot Noir) which involves heating the cuve to 38C at the end of the fermentation, and then letting it cool slowly over four days. The tannins, which up to then can show rather aggressively are encouraged to polymerise, which both softens their feel and gives the wine much more volume in the mouth. This is an expressive, juicy round wine for youthful consumption.
L&S (Nov 2014)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price discount' for each bottle. Free mainland delivery for all orders over £100.
Domaine Stéphane Magnien: Full Wine List and Profile
Stéphane's is a small domaine, a mere 4.5 hectares, with one full hectare of that in regional wine - Passetoutgrains and Bourgogne - but it is blessed with two Grands Crus and also a long history of not messing with nature. No pesticides have ever been used on this land, and the plants are nearly all the old 'Pinot tordu' - twisted Pinot with its gnarly stems which are less vigorous than the modern clones and said by many to make wines with more finesse. Stéphane chaptalizes only to extend fermentations - these are wines which his father Jean-Paul used to describe as 'sage en alcool' - from 12 to 13% - the old vines do not make much alcohol. Wood use is also discreet, never exceeding 20% new wood on the Grands Crus, 15% on the Premiers Crus and on the village appellations, 10% new wood for one year only, then all into older barrels. Stéphane says that he aims to make wines with more richness than his father's, 'but not black angular wines which have less relief. Wines which leave your mouth clean and and clear, refreshed and revived and, above all, wanting another glass'.
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