2014 Frederic Magnien Grand Cru Bonnes-Mares
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The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
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Body: medium-bodied. Like most red wines from ; 13.5% alcohol.
Tannin: medium. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: fairly high. from the fairly cool climate of .
Aromas: earthy notes, flowers and red fruit, typical of
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Log inOf the 33 AOC "Grands Crus" that Burgundy counts, 4 ¼ are located in Morey-Saint-Denis. Morey indeed "shares" a small piece of Bonnes-Mares with Chambolle-Musigny. "Les Bonnes Mares" were so named after the discovery of a bas-relief of the goddesses "Mères". We know that this female trinity, protector of crops and whose cult spread in Roman times, presided over the benefits of the earth. Magnien's plot is located at the top of the hill, on the Morey-Saint-Denis side. The soils are calcareous clay with the presence of white marl.
FACT : The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount. You will see the possible discount immediately if you choose Pick up on the Checkout page. We are located almost next to the Rijksweg with plenty of parking. Click here for address.
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Vinous
(92-94)
From: The Consistently Delectable 2014 Red Burgundies (Jan 2016)
(from vines on the Morey side of the cru; white marl on the upper part of the parcel and darker soil further down): Bright, dark red. Brooding aromas of black fruits, garrigue and licorice lifted by wild mint and white pepper. Lush and thick in texture, but with its superb volume nicely cut by brisk acidity. Flavors of blackberry, spices and herbs carry through a very long, highly perfumed back end, where the tannins are supple and harmonious.
- By Stephen Tanzer on November 2015
Frédéric Magnien, who produced the equivalent of 400,000 bottles of wine under his négociant label in 2014, describes the year as “a vintage of balance: a good vintage for the way we consume wines now. ” He went on: “The 2014s are juicy wines with energizing acidity and rather soft tannins. The skins were thin, and the wines are probably for drinking on the early side. But they’re denser and better than the 2004s and 1994s, which are both very good now. ” The yields in the many vineyards Magnien works with were healthy in 2014: around 40 to 42 hectoliters for the premier crus and 32 to 34 for the grand crus. He told me he started early (on September 14) due to the flies and did a lot of sorting in the vineyards; there was no evidence of acid rot in the wines he showed me in mid-December.
As a general rule, Magnien has been picking earlier since 2012. He’s looking for greater longevity and he noticed that with later harvesting he was losing complexity in the wines. “When you look for full ripeness, all the skins and the tastes are the same,” he explained. “The tannins are all the same, especially with clones. ” Magnien noted that the ripeness of the tannins took longer to arrive in 2013, but that in the end the tannins were more complex. “In 2014, we lost the first ripe grapes to rot and thus lost that element of complexity. There's no question that 2013 is better than 2014 and will last longer, but the 2014s will probably show more terroir character early on."
With earlier harvesting and more sparing use of sulfur, the malolactic fermentations have been taking place earlier as well. The 2014s finished their secondary fermentations by the end of December, and were racked into older barrels in July. Magnien vinified most of his 2014s with between 20% and 50% whole clusters.
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1. De 2014 Frédéric Magnien Grand Cru Bonnes-Mares opent met geconcentreerde donkere bessen, een hint van bramen en zwarte kers, begeleid door garrigue, zoethout, wilde munt en witte peper, met een rijke, fluwelige textuur, frisse zuren en zachte, harmonieuze tannines. 2. Daardoor vormt hij een ideale partner voor gevogelte, lam, wild en rijpere kazen: de zuren snijden door vet en saus, de kruidigheid van de wijn echoot kruiden van het vlees en de donkere fruittonen vullen hartige umami-smaken aan. 3. Extra geslaagd is het bij langzaam geroosterd of in de oven bereid lamsvlees met rozemarijn en knoflook, eend of fazant licht rosé gebraden met een bessensaus of paddenstoelenragout, en bij oude harde kazen of een truffelachtige mont d’or-achtige bereiding.
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