At Henri Magnien, around 6,500 bottles of Gevrey-Chambertin are usually filled per vintage. The current owner, Charles Magnien, cuvées this Pinot Noir (actually even Pinot Magnien, as the clone used is called) from 6 different Village sites at the foot of the hill. The wine is cold macerated before fermentation to give it its fruity character -to give intense character. It is then aged for 12 months in barriques, around 25% of which are new. Before bottling, the wine is neither fined nor filtered so as not to rob it of any of its ingredients. Stylistically, Henri Magnien is more like the modernist Denis Mortet than the classic Armand Rousseau, I read somewhere that sums it up very well, the Henri Magnien wines are always full-bodied, almost juicy, but yet authentic Burgundies of the highest quality. Let yourself be enchanted.
