sebastien magnien meursault les grands charrons 2022

It was alongside his mother Brigitte that Sébastien Magnien took over the family estate in 2004. A trained wine technician and oenologist, he took the time to train with the greatest. Very fine Burgundy estates welcomed him for an internship to perfect his experience. Having worked at Domaine Rossignol-Trapet in Gevrey-Chambertin, Château de Santenay and Domaine Olivier Leflaive in Puligny-Montrachet, Sébastien Magnien also spent a few months expatriated to an American estate in the heart of California. There, he discovered some remarkable Pinot Noirs. Embodying the fourth generation of winemakers, it was only natural that he would take over the family estate when the time came. His arrival was punctuated by the purchase in 2001 of a house in Meursault and then by the succession of Domaine Parigot in Meloisey, a property belonging to his maternal family. It was at the head of 10 hectares that he began this adventure, very young, at only 26 years old, alongside his mother. As soon as he settled in, Sébastien Magnien was immediately considered a promising young winemaker. Discreet, hard-working, demanding and humble, Sébastien Magnien made a name for himself, vintage after vintage, in the Meursault area. His assumed choices and the quality of his work have a lot to do with it. In the vineyard, he quickly committed to a more than reasoned viticulture.

Sébastien comes instead from Meloisey in the Hautes Cotes de Beaune – a village whose wines were as well thought of as those of Volnay in the 14th century, and were served at the coronation of King Philip II Augustus in 1180.

However, to be in the thick of things Sébastien has transferred headquarters to revamped cellars in the middle of Meursault. White wines come from the Hautes Côtes, St. Romain and Meursault, the red wines from Volnay, Pommard and the Hautes Côtes including an excellent Clos des Perrières from Meloisey.

The 2022 vintage of Meursault offers an expansive aromatic profile, with layers of white flowers, acacia honey, and toasted hazelnuts. Crafted with care by a gifted young winemaker, this vintage showcases impressive finesse and an expressive depth of flavor. The bright acidity brings a superb balance, followed by a delicate, lingering mineral finish that enhances the wine's structure. This release unveils a richness and maturity that elevate it as an exceptional Meursault, promising an extraordinary tasting experience.

Alcoholic fermentation and malolactic conversion in barrel. Ageing for 12 months in oak barrels, then 6 months in vats.