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
Morey-Saint-Denis is a cuvée of four vineyards that lie near the D974, Clos Solon, Chenevery, Les Crais, and Les Cognées. Most of these sites have heavier soils without stones which Frédéric believes results in less structure but a more generously textured palate. The wine was aged entirely in used, Burgundian pièce.
The wines of Morey-Saint-Denis are often said to combine the structure of Gevrey-Chambertin with the perfume of Chambolle-Musigny. This Morey-Saint-Denis shows fresh red berries on the nose with notes of violets, spice, and earth. Old vines and heavier soils give this wine weight and richness on the palate.
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.