Domaine Stéphane Magnien Morey-Saint-Denis Grains Fins 2024

Domaine Stéphane Magnien Morey-Saint-Denis Grains Fins is the estate's lighter, more lifted village bottling.

Two parcels on gravelly subsoil, Bas-Chenevery and Crais-Gillon, are picked by hand and blended after twelve months in cask with only a tenth new wood, then rested two to three months in tank.

Strawberry and redcurrant come first, backed by fine tannins and a fresh, aromatic finish. Pour at 16-18°C alongside duck breast, pork terrine or grilled quail.

*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: A classic village red Burgundy: Pinot Noir in a lighter, more lifted style
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Morey-Saint-Denis AOC (Appellation d'Origine Contrôlée, France's protected designation of origin, here at village level, the rank above Burgundy's regional wines)
Region: Côte de Nuits, Burgundy, France
Terroir: Two village parcels on gravelly subsoil, Bas-Chenevery and Les Crais Gillon, picked by hand
Aging: Twelve months in French oak casks with only a tenth new wood, then two to three months in tank before bottling
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.

Grains Fins is the domaine's lighter, more lifted village Morey-Saint-Denis, blended from two gravelly parcels, Bas-Chenevery and Les Crais Gillon. Only a tenth of the casks are new, and the wine rests in tank for a few months before bottling so it settles naturally. The 2024 is the newest release and a good everyday introduction to the village.

Charcuterie: Country pork terrine with cornichons
Duck: Pan-seared duck breast with orange
Game birds: Grilled quail with grapes
Vegetarian: Puy lentil salad with walnuts and herbs

Ami du Chambertin: A creamy washed-rind cheese from neighbouring Gevrey-Chambertin
Chaource: A bloomy-rind Burgundian cheese, fresh and gently tangy
Tomme des Pyrénées: A mild, supple mountain cheese
Gruyère: Smooth and sweet, easy with a lighter red

Terrine de Campagne (French Country Pork Terrine)

Ingredients (Serves 10-12 as a starter):

• 500g pork shoulder, minced
• 250g pork belly, skin removed, minced
• 200g chicken livers, trimmed and finely chopped
• 2 French shallots, finely chopped
• 2 garlic cloves, crushed
• 60mL brandy
• 1 egg, beaten
• 2 tsp thyme leaves
• 1/2 tsp quatre épices (or a pinch each of ground pepper, nutmeg, cloves and ginger)
• 2 tsp salt and 1 tsp ground black pepper
• 12 thin rashers streaky bacon
• 2 bay leaves
• Cornichons, Dijon mustard and crusty bread to serve

Instructions:

1. Mix the pork, livers, shallots, garlic, brandy, egg, thyme, spice, salt and pepper together very well. Fry a teaspoon to check the seasoning.
2. Preheat the oven to 160℃. Line a 1.5L terrine or loaf tin with the bacon, letting the ends hang over the sides.
3. Press the mixture in firmly, fold the bacon over the top and lay the bay leaves on top. Cover tightly with a lid or foil.
4. Stand the terrine in a roasting tin, pour in boiling water to come halfway up the sides and bake for about 1 hour 30 minutes, until the centre reaches 70℃.
5. Cool for 30 minutes, then put a weight on top (a few tins on a piece of cardboard) and refrigerate overnight. Serve in thick slices with cornichons, mustard and bread.

Terrine de campagne is found on the table of every French country restaurant and family lunch, and in Burgundy it is the classic start to a meal with a glass of local red. The savoury pork and the gentle spice want a fresh, light Pinot Noir with fine tannins, exactly the style of a Grains Fins.