From Gruenchers and Clos Bouley. There's a high proportion of clay, so Stéphane has been using just 10% of whole bunch (the only cuvée where he adds any) to make it a little less strict and tannic. Funnily enough you can taste the whole bunches effect even at only 10%, and it does give a lift. A wine which is less berry fruity and more on mineral and even citrussy, it's lively and long. Drinking range: 2028 - 2036L&S (Oct 2020)
75cl bottles (case of 6)
* This is a pre-shipment/primeur offer. All orders are accepted under the TERMS of this offer which differ from the terms of the rest of the site.
This is a blend of two little vineyards, Gruenchers and Clos Baulet. This is the one cuvée where Stéphane allows a small proportion of whole bunch, (10%) to counter the clay soil. It is amazing though to see such a clear effect from the inclusion of so small a percentage, really changing the profile, bringing a fresher red fruit, and a very long finish with a tiny bitterness. So different in style to the sturdy Faconnieres! Tasted: November 2020 4/5 stars Rating: 92-94 Jasper Morris - Inside Burgundy (Jan 2021)
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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