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Michel Magnien Gevery Chambertin Premier Cru Les Cazetiers 2014

Pinot Noir from Gevrey-Chambertin, Cote de Nuits, Cote d'Or, Burgundy, France
  • V92
  • BH92
13% ABV
  • BH93
  • RP90
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13% ABV

Winemaker Notes

This Premier Cru is floral, fruity and peppered with roasted and slight animal notes. The complexity of the wine is illustrated by the elegance and finesse on the palate, with lovely noble tannins.

This Gevrey should be paired with fine dishes such as duck breast with blackcurrants or a sautéed rabbit in prunes.

Critical Acclaim

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V 92
Vinous
Healthy medium red. Reticent aromas of boysenberry, licorice, violet and spices. Then more savory than sweet on the palate, boasting excellent concentration to its flavors of redcurrant, darker berries and dried flowers. More pliant today than the Chambolle-Musigny Sentiers, finishing with suaver tannins and lovely length. A note of ripe cherry emerged on the back end.
BH 92
Burghound.com
A more deeply pitched nose grudgingly liberates notes of essence of black cherry along with more prominent hints of game, earth and underbrush. The sleekly muscular middle weight plus flavors also exhibit plenty of minerality on the focused, powerful, austere and firmly structured finish. This is going to require at least 8 year or so of bottle age to become more civilized.
Range: 90-92
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Michel Magnien

Michel Magnien

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Michel Magnien, Gevrey-Chambertin, Cote de Nuits, Cote d'Or, Burgundy, France
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Domaine Michel Magnien has evolved into a Burgundy producer of a singular style and philosophy from their cellars located in the village of Morey-Saint-Denis. Michel Magnien was born in 1946 and worked alongside his father Bernard from a young age. The Magniens sold their grapes to the local cooperative until 1993 when Michel's son Frederic joined the family business and persuaded his father to bottle the entire harvest by themselves. Frederic Magnien began experimenting with organic practices in the late 1990s and the entire production was certified biodynamic by Demeter in 2015. Frederic has also evolved the style of the wines and today elevage takes place in used oak and clay jars.

Gevrey-Chambertin

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This small village is home to the Grands Crus in the farthest northerly stretches of Côte de Nuits and is famous for some of the deepest and firmest Burgundian Pinot noir.

Gevrey boasts nine Grands Crus, the best of which are arguably Le Chambertin and Chambertin-Clos de Bèze. As with all of the fragmented vineyards of Burgundy, it isn’t easy to differentiate between the two, which are situated adjacent with Clos de Bèze slightly further up the hill than Le Chambertin. Clos de Bèze has a shallower soil and if you’re really counting, may produce wines less intense but more likely to charm. Some compare Le Chambertin in both power and plentitude only to the prized Romanée-Conti Grand Cru farther south in Vosne-Romanée.

Two other Grands Crus vineyards, Mazis-Chambertin (also written Mazy-) and Latricières-Chambertin command almost as much regard as Le Chambertin and Chambertin-Clos de Bèze. The upper part of Mazy, called Les Mazis Haut is the best and Latricières-Chambertin offers an abundance of juicy fruit and a silky texture in the warmer vintages.

Other Grands Crus are Ruchottes-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Griotte-Chambertin and Chapelle-Chambertin.

The most respected Pinot noir wines from Gevrey-Chambertin are robust and powerful but at the same time, velvety and expressive: black fruit, black liquorice and chocolate come into play. After some time in the bottle, the wines are harmonious with bright and sometimes candied fruit, and aromas of musk, truffle and forest floor. These have staying power.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

MSW30149047_2014 Item# 173132