The 2020 Domaine Michel Magnien Vosne-Romanée Vieilles Vignes offers aromas of ripe red berries, subtle floral notes, and a touch of earthiness. On the palate, it presents a medium-bodied profile with silky tannins and balanced acidity, leading to a long, elegant finish. With an alcohol content of 13%, this wine is approachable now and has the potential to age gracefully.

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Geographic description
Vosne is said to be derived from Vidumos, which means "Forest". It is said that Caesar rewarded the Gauls, who had been signed up to serve him for twenty years, with a gift of vineyards that subsequent generations named I. Vosne appears as Vanoa in a tract written around 636-650. The great historian, Claude Courtépine, often used to say: “there are no common wines in Vosne”.

Geological description
Two complementary terroirs unite themselves in this wine sublime expression of Pinot Noir. The soils are calcareous marl mixed with clay to a depth that varies from tens of centimeters to 1 meter. Exposure of these two plots is rising.

Technical Specs

Alcohol: 13.4% ABV
Closure: Natural Cork
Harvest/Vintage: 2020; hand-harvested grapes from a warm, dry vintage
Oak: Approximately 19 months of ageing in French oak barrels and clay jars; 82% previously used oak barrels and 18% clay jars, with no new oak
Varietals: 100% Pinot Noir
Farming/Vineyard: Two village-level climats in Vosne-Romanée, with vines planted in 1902 and 1920. Calcareous marl and clay soils, with east-facing exposure. Biodynamically farmed and certified by Demeter.
Winemaking: Hand-harvested grapes, followed by cold maceration and fermentation in stainless steel tanks. Ageing in used French oak barrels and clay jars to preserve fruit purity and express the character of the old vines.
Winemaker/Producer: Frédéric Magnien; Domaine Michel Magnien
Region/Appellation: Vosne-Romanée, Côte de Nuits, Burgundy, France
Classification: Vosne-Romanée AOC – Village

Serving Temperature: 14–16°C
Decanting: 30–45 minutes; gentle aeration helps reveal its ripe red-fruit, floral and spice characteristics
Food Pairing: Roast duck, venison with morels, grilled quail, roast lamb, beef tenderloin, wild mushrooms, black truffle dishes and aged cheeses