Morey-Saint-Denis Premier Cru: Frédéric Magnien 'Blanchards' 2020

The Premier Cru of 'Les Blanchards' sits on the east-facing slopes of Morey' between the Premier Crus of 'Riotte' and 'Clos Baudet'. On the darker fruit spectrum – with shades of black berry and cherry - its supple tannins pair extremely well with small game birds or veal osso bucco.

Bottle (Case)
Tasting Notes

Pinot Noirs from Morey-Saint-Denis tend to have a little more structure than Chambolle-Musigny and are a little more supple than those from Gevrey-Chambertin. Clive Coates MW suggests that "there is a frank, lush fruitiness about a good Morey which makes it very appealing."

Morey-Saint-Denis' twenty Premier Crus comprise together some 33 hectares of Pinot Noir. With few exceeding 3 hectares in size, they make up a band that encompasses most of the lower slopes of the appellation, underneath the various Grand Crus (Clos des Lambrays, Clos de Tart, Clos de la Roche etc.) - limestone-clay soils with a stoney, brown marne subsoil.

Decant well in advance and drink 5-12+ years from vintage.

About this wine
StyleRed Wine, Sec, Medium-bodied, Non Sparkling
Wine RegionBurgundy, Côte de Nuits
Grape Variety (Cépage)Pinot Noir
Food & Wine MatchingChicken and Turkey, Pheasant and Game
CellarageDrink 5 to 12+ years after vintage.
VinificationTraditionally vinified and aged using amphorae - terracotta 'jarres' - to ensure the maturation vessel has little influence on flavour in the finished wines.
Alcohol By Volume (%)13

Frédéric Magnien

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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