Morey-Saint-Denis Premier Cru: Frédéric Magnien 'Les Ruchots' 2019
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One of twenty Premier Crus in Morey-Saint-Denis, Frédéric Magnien's excellent organic Pinot Noir from 'Les Ruchots' shows ripe blackberry and spice notes on the nose and features a succulent, seductive core.
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."
From organically-certified vines planted on the southern edge of the village, the 2.58ha of 'Les Ruchots' (meaning 'rocky' or 'rocks') is sited underneath the Grand Crus of 'Clos du Tart' and 'Bonnes-Mares' on iron-rich, limestone-clay soils, contains some white marl over splintered bedrock giving good drainage.
Meaty and robust with a lovely core of dark fruit, this fullish-bodied Pinot Noir would be ideal with small game or roast lamb or mutton leg.
| Style | Red Wine, Sec, Medium-bodied, Non Sparkling |
|---|---|
| Wine Region | Burgundy, Côte de Nuits |
| Grape Variety (Cépage) | Pinot Noir |
| Food & Wine Matching | Lamb, Mushrooms, Pheasant and Game |
| Viticulture | Organic |
| Vintage | 2019 |
| Cellarage | Drink 5 to 15+ years after vintage. |
| Vinification | Traditionally vinified and aged using amphorae - terracotta 'jarres' - to ensure the maturation. The 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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