Chambolle-Musigny Premier Cru: Frédéric Magnien 'Les Borniques' 2017
South of Gevrey-Chambertin and Morey-Saint-Denis in the Côte de Nuits, wines from Chambolle-Musigny are known for their elegance, subtlety and sheer grace. Fréderic Magnien’s intense Pinot Noir from the Premier Cru of 'Les Borniques' has intense black cherry and dark plum aromas and flavours, lovely spice and minerality with a very seductive texture. Best decanted. Certified organic.
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. Wines from one of its most famous Grand Crus, 'Bonnes-Mares' Grand Cru are frequently labelled as such rather than using the name of the commune.
It is a well-drained area with little or no clay in many of its climats and often some gravel and pebbles. According to Clive Coates MW, 'there is also less magnesium in the soil.'
Situated to the south of the commune of Chambolle-Musigny, above 'Amoureuses' 'Les Borniques' is one of the smaller 'lieux-dits' in the village, numbering some 1.43ha and there's little topsoil above the bedrock – similar to the northern part of the Grand Cru 'Le Musigny'.
|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, Pheasant and Game|
|Cellarage||Drink 5 to 15+ years after vintage.|
|Vinification||Using a combination of older barrels and amphora/terracotta 'jarres' to ensure the maturation vessel has little influence on flavour in the finished wines.|
|Alcohol By Volume (%)||13.5|
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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