2017 Pur Pinot Noir Coteaux Bourguignons Domaine Stéphane Magnien
|Sub-district||Côte de Nuits|
Stéphane used to make a Passetoutgrain, but in 2016 his Gamay was all frosted and so he was left with 'Pure' Pinot. Chatting with him in the cellar you could sense that this opportunity was somewhat relished - and the result was impressive - and it is again this year, as he has decided to make the Pinot separately again. The fruit comes from a village Morey plot right down at the bottom of the hill near the road. The fruit is bright and fresh - but has the unmissable supple middle of the vintage. So the wine is really attractive and enjoyable from the off. 60% is raised in inox with the balance in older, neutral barrels. A lovely fallout from 2016's tricky cold spring! Drinking range: 2019 - 2022 L&S (Nov 2018)
*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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