Chambolle-Musigny: Frédéric Magnien 'Vieilles Vignes' 2019
North of Vougeot and Vosne-Romanée in the Côte de Nuits, wines from Chambolle-Musigny are known for their subtlety, grace and perfume. This organic Pinot Noir from Fréderic Magnien is sourced from three 'lieux-dits' in the village. With energetic red berry fruit aromas and underlying subtle spice, this is an intensely aromatic Pinot Noir that will provide sumptuous drinking in its youth and develop more interest as it ages. Certified organic.
Known for its infamous Grand Cru vineyards 'Le Musigny' and 'Bonnes-Mares', Chambolle-Musigny is named after the 'bubbling brook' ('champ bouillant') – the appearance of the 'Grône' stream after storm surges. The village added the name of its best-known vineyard 'Musigny' to 'Chambolle' in 1878 as it has been known ever since.
It is a well-drained area with little or no clay in many of its climats and often some gravel and pebbles. The different proportions of clay in the limestone soil for the three 'lieux-dits' where the grapes are sourced from each bring different expressions of Pinot Noir – adding layers of depth and complexity.
Fruit comes from older vines (averaging 55+ years old) in 'Les Condemennes', 'les Babillières' and 'Les Danguerrins' to the southern-end of the appellation.
|Style||Red Wine, Sec, Medium-bodied, Non Sparkling|
|Wine Region||Burgundy, Côte de Nuits|
|Grape Variety (Cépage)||Pinot Noir|
|Food & Wine Matching||Chicken and Turkey, Mushrooms, Pheasant and Game|
|Cellarage||Drink 5 to 7+ years after vintage.|
|Vinification||After a traditional vinification, the wine is matured using amphorae/terracotta 'jarres' to ensure the maturation vessel has little influence on flavour in the finished wines.|
|Alcohol By Volume (%)||13|
Frédéric Magnien is based in his family domaine in Morey-Saint-Denis in the Côte de Nuits and has been developing his reputation as one of the sharpest and most meticulous winemakers in the Côte d'Or. Frédéric sources grapes from a selection of superb vineyards in Morey', Chambolle' and Gevrey' with a strong commitment to biodynamics and a 'hands-off' approach to vinification. From 2015 onwards, he has aged a number of his wines in terracotta 'jarres' in order to emphasise terroir and purity, used only indigenous yeast for fermentation and cut down his use of oak.
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