Chambolle-Musigny Fremières 2015

Domaine Michel Magnien et Fils

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Domaine Michel Magnien has evolved into a Burgundy producer of a singular style and philosophy from cellars located in the village of Morey-Saint-Denis. In 1993, Frédéric Magnien persuaded his father Michel to begin domaine bottling. The domaine is now certified biodynamic by Demeter and the wines are produced without the use of new oak

The domaine’s 45 acres are spread across the villages of Morey-Saint-Denis, Gevrey-Chambertin, Chambolle-Musigny, and Vosne Romanée, with holdings in several premier cru and grand cru vineyards. These include the grand crus Clos de la Roche, Clos Saint-Denis, and Charmes-Chambertin. Frédéric Magnien maintains an average vine age of 50 years

Chambolle-Musigny Fremières is a lieu-dit lying below the premier crus on the Morey-Saint-Denis side of the village. The wines from this area tend to have more structure and muscle than typical of Chambolle, but still show the perfume and spice common to this commune. 

Tasting Notes

The limestone soil of Fremières is mixed with gravel and pebbles contributing to the wine’s aromatic complexity.  Fremières shows red berries and floral aromas on the nose with an underpinning of minerals. Medium weight and moderate tannins make for a more substantial village-level Chambolle. The wine is a pure expression of its terroir thanks to its élevage in a combination of used oak and clay jars.

Food Pairing

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

Vineyard & Production Info
Vineyard name:
Fremières
Soil composition:
Calcareous and Clay
Average Vine Age:
50
Certified eco-friendly practices:
Biodynamic-Demeter
Winemaking & Aging
Varietal composition:
100% Pinot Noir
Type of aging container:
36% used pièce, 64% clay jars
Type of oak:
French
Analytical Data
Alcohol:
12.7 %
Residual sugar:
0.2 g/L
Acidity:
4.7 g/L
Dry extract:
23.2 g/L
Total SO2:
29.0 mg/L

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