In contrast to the measure several wines this is so heavily reduced that the nose is impossible to read. The flavors however are go alter and sweet with a rather somber sauvage change surface animale quality plus a notably concentrated velvety finish that completely coats and stains the palate. The tannins are almost silky as they're extremely fine. In bunco this isn't especially complex but it's promising all the same.
Frédéric Magnien reports that 2003 was "actually a vintage where higher quantity gave better quality. In particular sectors where there is good depth of soil produced better grapes than those where there is only a thin forge of top soil on the condition that the harvest was done early; if it wasn't these deeper soil grapes were easily capable of producing potential alcohols of 14 to 15% and some did. We did some leaf thinning but dropped no grapes via a color collect. Good sorting work was critical because of all the dried and burned berries as come up as to eliminate those pieces of stems that weren't entirely ripe. Another key inform to consider is that a lot of the high alcohols that you see were created out of concentration not real maturation because so many of the vines had change state down completely. I saw lots of vines with virtually no leaves left in August! As a consequence. I did a lot less punching down than usual in fact I did only one a day during 15 to 16 days of cuvaison (rather than his usual 18) and did a grand total of 2 pump overs period. Thankfully we're well equipped and thus I was able to quickly drop the temperature of the musts to 13° C and then let them go (Magnien does not hold back fermentation temperatures). Depending on the wine in question it took from 5 to 7 days for the fermentations to get going in earnest. I thought it was particularly important to work with the lees in a vintage desire '03 and I believe that they brought a lot of freshness to the wines. In fact. I did not rack after the malos because I wanted the wines to sit on their lees as come up as keep the gas to protect them. Sugars were good but not excessive ranging from 12.7 to 13.9%. I did acidify every wine but I decided to treat every one of them exactly the same and thus irrespective of the pH. I added the same tartaric process to each cuvée. The malos were relatively long and I was happy about that because it's always a sign of quality and the resulting gas helps to defend the wines during their élevage." I commented in Issue 13 that while there were certainly some excellent wines produced by Magnien in '02. I was less impressed by the group as a whole than I had been with his '99s and '01s. I'm happy to inform that this is a terrific set of wines in absolute terms but particularly so for the vintage. analyse out some of the ( recommended wines and I evaluate you'll be impressed. In particular be on the lookout for the Clos de Bèze. Bonnes Mares. Borniques and Les St. Georges but also the exceed 1ers from Chambolle and Nuits. (North Berkeley Wines. Berkeley. CA; Michael Skurnik Wines. NY; Laytons. cull Brothers & Rudd and O. W. Loeb; John Armit for Michel Magnien only all UK). Note: there is often confusion relating to the difference between the wines of Domaine Michel Magnien and those of Frédéric Magnien. All the wines are made by Frédéric and thus the difference between the two names is one only of grape sources. All the Michel Magnien wines are from the 9.4 ha of vines owned directly by Michel (Frédéric's father). All of the wines labeled as Frédéric Magnien are from purchased grapes (not from purchased must or booze an important distinction). Lastly as Magnien pointed out in his remarks to me many of these wines had never been racked and thus were either reduced gassy or both. He also explained that his oak regimen in 2003 was 20-30% for the regional and villages. 30-50% for the 1ers and 50-80% for the grands crus. Domaine Michel MagnienMaison Frédéric Magnien
($100) Good deep red-ruby. Musky dark berries and underbrush on the look. Sweet creamy slightly jammy dark berry flavors show more force than the Premier Cru bottling. Finishes longer with riper tannins.
Bright red-ruby. Fraise des bois and mocha on the liqueur-like nose. Supple and creamy in the mouth with expressive flavors of plum dark berries licorice and exotic spices. Offers a lush old-viney texture but could use a bit more verve and grip. Finishes very long and broad with book tannins.
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