2016 Pur Pinot Noir Domaine Stéphane Magnien
|Grapes||Gamay, Pinot Noir|
|Sub-district||Côte de Nuits|
Côteaux Bourguignons is a relatively new catch-all appellation for 'entry level' wines from Burgundy. Whilst theoretically it could contain a mix of Pinot Noir and Gamay or, indeed, hail from the Beaujolais, Stépahne Magnien's is wholly Pinot Noir (something emphasised by the 'Pur Pinot Noir' on the label) from a small plot near to Morey Saint Denis in the Côte de Nuits. Light, bright with crisp black raspberry fruit and sappy acidity to keep it lively and refreshing. Even if a relatively simple Bourgogne, this is stunning value, ideal for whiling away an idle evening or refreshing a plate of charcuterie and/or nice cheeses. L&S (Sep 2019)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Domaine Stéphane Magnien
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 clear, refreshed and revived and, above all, wanting another glass'. He destems 100%, gives the grapes a six-day maceration, then a classical fermentation with just two pigeages, and a little remontage (pumping over) at the end.
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