Domaine Stéphane Magnien Clos Saint-Denis Grand Cru 2024

Domaine Stéphane Magnien Clos Saint-Denis Grand Cru is made from the historic centre of the Clos, and runs to roughly 1,550 bottles a year.

Vines went in between 1971 and 1973 over a very chalky subsoil; thirty per cent of the casks are new across a year of ageing, then a short tank rest, and bottling happens without fining or filtering.

The perfume is deep and unusually elegant, the attack precise, the middle concentrated and long. Give it cellar time, pour at 16-18°C and keep the food simple: roast duck or a good piece of beef.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Dry
Grape Varietal: Pinot Noir
Tastes Like: A grand cru red Burgundy: Pinot Noir combining the structure of Gevrey with the finesse of Chambolle
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Clos Saint-Denis Grand Cru AOC (Appellation d'Origine Contrôlée, France's protected designation of origin; grand cru is the top of Burgundy's four vineyard ranks)
Region: Morey-Saint-Denis, Côte de Nuits, Burgundy, France
Terroir: About 0.32 hectares of old vines in the historic centre of the walled Clos Saint-Denis, over a very chalky subsoil
Aging: A year in French oak barrels with about a third new oak, then a short rest in tank before bottling without fining or filtration
Serving Temperature: 16-18℃

Domaine Stéphane Magnien is a small family estate in Morey-Saint-Denis, in Burgundy's Côte de Nuits, with its cellar in the 18th-century family house just behind the village church. Stéphane is the fourth generation, after Victor, Félix and his father Jean-Paul. Félix made the wine but sold it to négociants (merchant houses); Jean-Paul was the first to bottle it under the family name, and Stéphane took over in 2008 after several years working alongside him. The domaine is tiny, under five hectares across village, premier cru and grand cru sites in Morey-Saint-Denis, Chambolle-Musigny and Gevrey-Chambertin, and many of the vines are old, a good share of them the small-berried Pinot Tordu. The vineyards are ploughed and no herbicides are used, the wines are fermented with natural yeasts, and they are bottled without fining or filtration.

The domaine's Clos Saint-Denis comes from the historic heart of the walled vineyard, the parcel Stéphane considers his finest. 2024 was a very small harvest here: the family made only three and a half barrels of this wine, against a usual five and a half. A young grand cru made in such small quantities is one to lay down and open in years to come.

Poultry: Roast capon or large chicken with chestnut stuffing
Duck: Roast duck with cherries
Beef: Roast beef sirloin with Yorkshire-style potatoes
Mushrooms: Mushroom and truffle vol-au-vents

Délice de Pommard: A fresh, creamy Burgundian cheese rolled in mustard seed, from the Côte de Beaune
Brie de Melun: Stronger and earthier than Brie de Meaux, with the weight for a grand cru
Comté (24 months): Nutty and long, a reliable partner for Côte de Nuits Pinot Noir
Reblochon: A supple, washed-rind cheese from Savoie

Chapon Rôti Farci aux Marrons (Roast Capon with Chestnut Stuffing)

Ingredients (Serves 6-8):

• 1 capon or large free-range chicken (about 3kg)
• 60g softened butter
• 250mL chicken stock
• 125mL red Burgundy or other Pinot Noir
• Stuffing: 300g pork mince, 200g cooked peeled chestnuts, roughly chopped, 2 chicken livers, finely chopped, 1 brown onion, finely chopped and softened in butter, 50g fresh breadcrumbs, 1 egg, 2 tbsp brandy, 1 tbsp thyme leaves, salt and pepper

Instructions:

1. Preheat the oven to 180℃. Mix all the stuffing ingredients well and spoon into the cavity of the bird. Tie the legs together.
2. Rub the bird all over with the butter, season well and sit it in a roasting tin. Pour 125mL stock into the tin.
3. Roast for about 2 hours (20 minutes per 500g plus 20 minutes), basting every 20 minutes and covering loosely with foil if it browns too fast. It is done when the juices from the thigh run clear and the stuffing reaches 75℃.
4. Rest the bird for 20 minutes. Skim the fat from the tin, add the wine and remaining stock and bubble on the stove, scraping up the base, until reduced by half.
5. Carve and serve with slices of stuffing, the pan juices and roast potatoes.

A roast capon from Bresse, just south-east of Burgundy, is the traditional centrepiece of French festive-season tables, often stuffed with chestnuts. The tender, rich meat and savoury stuffing call for a red of real depth and finesse, making this the perfect dish for a special bottle of Clos Saint-Denis.