Morey-Saint-Denis Premier Cru: Frédéric Magnien 'Blanchards' 2020
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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.
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.
| 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 |
| Viticulture | Non-Organic |
| Vintage | 2020 |
| Cellarage | Drink 5 to 12+ years after vintage. |
| Vinification | Traditionally 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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