Gevrey-Chambertin Vieilles Vignes, Domaine Henri Magnien, 2020
Gevrey-Chambertin Vieilles Vignes, Domaine Henri Magnien, 2020
- 75cl
- 13.5%
- Red Still
- Pinot Noir
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Optimal drinking window: Now - 2038
We are very excited to be working with Charles as he pushes forward into the front rank of Gevrey Chambertin growers.
Introduced through his good friend Pierre Duroché, Magnien’s style of wines is nearer to Dugat-Py, in terms of richness, power and density. The domaine owns some prime sites in the north west quadrant of Gevrey, an area known locally as the Côte Saint-Jacques, including holdings in Lavaut and Estournelles and also a great strip running the length of Cazetiers, known as the “Le Petit Chambertin” because it has the same combination of soil types.
Charles is also very particular about oak – choosing his own wood, exclusively now from the forests of Fontainbleu and Chatillons, and giving to his preferred tonneliere Chauvin. He finds the different forests favour different cuvées and that it is not so much the percentage of new oak but rather the type of wood and level of toast that is most important.
The Gevrey Vieilles Vignes and lieu dit ‘Champerrier’ from 65-year old vines which “in blind tastings is a little 1er Cru” says Charles, are definitely smart buys from this address, and then join the queue for the actual 1er Crus...
Currently showing primary raspberry fruit with the oak well-integrated from Magnien's careful wood selection. Over the next 2-3 years, the fruit will deepen and gain complexity whilst maintaining its juicy character. From 2029-2034, expect peak drinking with fully integrated secondary notes of forest floor and mineral complexity. The old vine concentration should carry it gracefully until 2036, when it may start to show some fade.
What the critics say:
"40 to 100 years plus, the oldest being a plot of Epointures planted in 1915, and mostly well placed above the road. The nose offers a depth and weight of dark fruit without too much detail. There is more in the way of plump ripe raspberry fruit on the palate, more juice and less structure at the back. Really continues through extremely well. "
Tasting Notes
AppearanceMedium-deep ruby with a bright crimson rim.
NoseDark fruit weight without excessive detail initially, then raspberry and blackberry emerge with subtle oak integration. There's an appealing density that speaks to the old vine concentration. Forest floor and mineral notes add complexity.
PalatePlump, ripe raspberry fruit dominates with excellent juice and texture rather than hard structure. The century-old vines provide remarkable concentration whilst maintaining freshness. Well-integrated tannins from Magnien's careful oak selection support without overwhelming.
FinishContinues through extremely well with persistent fruit and mineral length.
Overall impressionA wine that punches above its village appellation weight, showing true 1er Cru character.
Food Pairings
In Burgundy, this would accompany coq au vin made with the same wine, or beef bourguignon slow-cooked with local Charolais beef. The richness suits wild boar with juniper berries, a regional autumn favourite, or roasted guinea fowl with morel mushrooms. Local cheeses like aged Époisses or Chaource provide perfect matches, whilst the wine's density handles the region's famous escargot in garlic butter beautifully.
We think this wine would go well with
Serve at 16-17°C to show the fruit whilst preserving freshness. Decant for 30-45 minutes if drinking now to integrate the oak, though it's approachable straight from bottle. Use Burgundy bowls to concentrate the aromatics. If cellaring, store at 12-14°C in a dark place.
The vines grow in Gevrey's Côte Saint-Jacques sector, well-positioned above the main road on slopes with excellent drainage. The oldest vines date to 1915 in the Epointures lieu-dit, with most plantings between 40-65 years old. These mature vines in Gevrey's limestone-rich soils with red clay create the concentration and mineral backbone that defines serious Gevrey-Chambertin. The north-west exposure provides ideal ripening conditions whilst retaining freshness.
Gevrey-Chambertin sits at Burgundy's northern edge in the Côte de Nuits, famous for producing the most powerful and structured Pinot Noirs in Burgundy. The village appellation covers 400 hectares surrounding nine grand crus, including Chambertin itself. Village wines from well-placed sites like Magnien's can rival premier crus from lesser appellations. The limestone-clay soils and ideal exposure create wines with more muscle and longevity than most Burgundy villages.
We'll be honest: 2020 in Burgundy was a vintage that kept everyone on their toes. A warm, dry spring brought early budbreak, then summer turned properly scorching with temperatures hitting 40°C in August. The saving grace came from perfectly timed August rains that rescued the vines from serious drought stress, followed by ideal September weather that allowed for unhurried picking. Yields were mercifully normal after several years of frost-ravaged harvests, and crucially, the heat never tipped into the jammy territory that can plague warmer vintages here.
What emerged were wines with surprising freshness despite the heat, showing ripe fruit balanced by good acidity and lovely mineral precision. The reds have more immediate charm than the structured 2019s, with silky tannins and generous Pinot Noir character, whilst the whites display beautiful richness without losing that crystalline Burgundian tension we adore. This isn't a legendary vintage like 2005 or 2010, but it's thoroughly delicious and more approachable in youth than many Burgundy vintages. The village wines are drinking beautifully now, Premier Crus are just hitting their stride, and the Grands Crus will reward patience for another five to ten years.
FAQs
What does this wine taste like?
Rich and plump with ripe raspberry fruit, excellent concentration from old vines, and a juicy texture that continues through a long finish.
When should I drink this wine?
Approachable now but will reward patience. Peak drinking from 2029-2034, though it will remain excellent until 2036.
What food pairs well with this wine?
Perfect with beef bourguignon, roasted game birds, or aged Burgundian cheeses like Époisses. The richness handles robust dishes beautifully.
How should I serve this wine?
Serve at 16-17°C in Burgundy bowls. Decant for 30-45 minutes if drinking now, though it's approachable straight from bottle.
Is this wine worth cellaring?
Absolutely. The old vine concentration and careful winemaking will reward 5-8 years of patience, developing beautiful secondary complexity.
How does this compare to premier cru Gevrey?
Charles Magnien says it performs like 'a little 1er Cru' in blind tastings, and we agree. The prime vineyard sites and century-old vines deliver remarkable quality for village level.
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