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Domaine Michel Magnien

Michel and Frédéric Magnien started harvesting both their Chardonnay and their Pinot Noir in Chambolle-Musigny on September 2. “Grape sugars were already around 12.5%,” said Fred, “and there was no point to wait for 13% when the acidity was already low and the skins were ripe.” While he chaptalized some of the wines, he did not acidify any of them, and he noted that the wines after the malolactic fermentations, which finished in November and December of ’15, have healthy pHs in the 3.4 range. “The goal was not to work with the skins or new oak or the sunny character of the vintage,” said Fred. “Rather, it was to preserve terroir and energy.” Magnien no longer uses any new barrels for his family’s wines, or for the many négociant wines he bottles under his Frédéric Magnien label.” The 2015s were still in barrels (and earthenware jarres; see my discussion of these containers under my coverage of Frédéric Magnien's négociant label), unracked, when I tasted them in November.

From The 2015 Red Burgundies: You Are So Going To Want Them (Jan 2017) by Stephen Tanzer

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2015 Morey-Saint-Denis

Color: Red

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