Domaine Stéphane Magnien Coteaux Bourguignons Pur Pinot Noir 2024

Domaine Stéphane Magnien Coteaux Bourguignons Pur Pinot Noir is the everyday red of a small Morey-Saint-Denis family estate, all Pinot and no shortcuts.

Fruit comes off deep, clay-heavy ground in the Gué sector on the flat below the village, worked by plough and never sprayed with herbicide; ageing runs seven to twelve months across old casks and stainless steel, with a month or two of settling before bottling.

Red and black berries lead, the tannins supple and the weight easy. Serve at 16-18°C with roast chicken, a plate of charcuterie or a mushroom risotto.

*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: Light to medium-bodied, Dry
Grape Varietal: Pinot Noir
Tastes Like: An easy-drinking red Burgundy: classic Pinot Noir for every day
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Coteaux Bourguignons AOC (Appellation d'Origine Contrôlée, France's protected designation of origin; a regional appellation covering all of Burgundy, here made from Pinot Noir only)
Region: Burgundy, France (grown below the village of Morey-Saint-Denis in the Côte de Nuits)
Terroir: Deep, clay-heavy ground in the Gué sector on the flat below Morey-Saint-Denis, ploughed and never sprayed with herbicide
Aging: Seven to twelve months in old oak casks and stainless steel, then a month or two of settling before bottling
Serving Temperature: 15-17℃

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 Pur Pinot Noir is the family's everyday red, grown in the Gué sector on the flat land below the village and made only from Pinot Noir, although the Coteaux Bourguignons rules would allow Gamay too. It is aged in old casks and steel rather than new oak, so it is ready to enjoy young. The 2024 is the newest release.

Starters: Frisée salad with bacon and a poached egg
Pork: Grilled pork sausages with lentils
Poultry: Chicken and mushroom pie
Vegetarian: Mushroom risotto

Mâconnais: A small, firm goat's milk cheese from southern Burgundy, simple and fresh with a light red
Pont-l'Évêque: A soft, mild washed-rind cheese from Normandy
Saint-Paulin: A gentle, buttery semi-soft cheese
Comté (12 months): A young Comté, mellow and slightly sweet

Salade Lyonnaise (Frisée Salad with Bacon, Croutons and Poached Egg)

Ingredients (Serves 4 as a starter):

• 1 head frisée (curly endive), pale inner leaves only, washed and dried
• 200g speck or thick-cut bacon, cut into lardons
• 2 thick slices day-old sourdough, cut into cubes
• 2 tbsp olive oil
• 4 very fresh free-range eggs
• 1 tbsp white vinegar (for poaching)
• Dressing: 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 1 French shallot, finely chopped, 4 tbsp olive oil, salt and pepper

Instructions:

1. Whisk the mustard, vinegar and shallot together, then whisk in the oil and season.
2. Fry the bread cubes in the olive oil until golden; drain on paper towel. In the same pan, fry the lardons until crisp.
3. Bring a wide saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a cup, slide into the water and poach for 3 minutes. Lift out with a slotted spoon.
4. Toss the frisée with the dressing, the hot lardons and a spoonful of their fat, and the croutons. Divide between plates and top each with a poached egg. Season with pepper and serve at once.

Salade lyonnaise is the signature starter of the bouchons, the traditional bistros of Lyon, just south of Burgundy. Bitter leaves, salty bacon and a runny egg need a fresh, light red, and Lyon's bistros have always poured the light Pinot Noir and Gamay of their Burgundian neighbours with it.