The Wines of Frédéric Magnien

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Frédéric Magnien always felt destined to follow in his father’s footsteps – indeed, he is the 5th generation in his family to farm vineyards or make wine in Burgundy’s Morey-St-Denis. As winemaker for both his father’s label (Domaine Michel Magnien) as well as his own négoce wines (Maison Frédéric Magnien), Frederic approaches both vineyard management and winemaking with an obvious zeal.

Join us as we talk with this introspective yet confident Burgundian winemaker about terroir, balance, and the intricacies of Burgundy.

For More Information on the Wines of Frederic Magnien:www.frederic-magnien.com

Sponsor: North Berkeley Imports: www.northberkeleyimports.com

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Show #185
(59:17 min 49 MB)

Some of the wines made by Frédéric Magnien include:

Cotes de Nuits Villages “Croix Violette”
Gevrey Chambertin “Jeunes Rois”
Morey St Denis 1er Cru “Les Ruchots”
Chambolle Musigny 1er Cru “Borniques”
Chambolle Musigny 1er Cru “Charmes Vieilles Vignes”
Gevrey Chambertin 1er Cru “Les Cazetiers”
Vosne Romanee 1er Cru “Les Suchots”
Echezeaux Grand Cru
Chambertin Clos de Beze Grand Cru
Bonnes Mares Grand Cru

10 Responses to “The Wines of Frédéric Magnien”


  1. 1 Joe Levine Jan 15th, 2008 at 5:05 pm

    Hi guys,
    I have enjoyed the last couple of shows. I would like to hear more informal, in-studio food/cheese and wine pairing shows [in some ways like what I recall you doing on O'Shea, but with an 'expert' with you]. Going back a couple of weeks, though, what happened to the drawing for the several prizes for people who responded to the New Year’s Resolution episode?

  2. 2 Kurt Jan 16th, 2008 at 11:09 am

    Hi,
    What was the name of the 2002 Cotes de Nuit Fredric said he liked to drink in the kitchen?

  3. 3 Mark A. Ryan Jan 16th, 2008 at 1:46 pm

    I would have loved to see Frederic’s reaction when Eric asked him if he used “carbonic maceration”. You might as well have insulted his mother! :) That’s how they vinify in BEAUJOLAIS.

    Mark

  4. 4 GrapeRadio Bunch Jan 16th, 2008 at 3:57 pm

    His reaction…he looked ticked. That’s what happens when you try to say “cold” maceration but your mouth says “carbonic” maceration.

    Eric

  5. 5 Andrew Cheese Jan 16th, 2008 at 9:36 pm

    Great show; though Pinot yet again !

    Interesting conversation about terroir and winemakers. I think all winemakers obliterate the terroir no matter what they do e.g. even the simplest things such as choosing to cool the must down (and to what temperature) affects the expression of terroir. Don’t forget the role of viticulture in obliterating terroir. How many vineyards have you seen where the grapes grow wild ? All things such as fertilisers, trellising, canopy management, disease management, when to pick, etc, all effect (obliterate ??) the expression of terroir. Let’s face it, if there is a bad year where there is an large outbreak of at least one form of “bad” rot then surely the best expression of the terroir would be to include all those rotten grapes (and bottle it in a magnum for Jay :-)

    I am not sure that I agree with the comment that the winemaker has a duty to let the wine reflect the vintage though. Let’s say in 2004, a winemaker produces a stunning wine that I really like. If in 2005, he decides to do his best to let the finished wine reflect the vintage then he/she may produce a wine that i don’t like as much as the 2004. In this case, I would have preferred the winemaker to work some magic and produce another 2004 again.

  6. 6 GrapeRadio Bunch Jan 17th, 2008 at 2:35 am

    I do not agree with Eric on his reaction, but the look on Rusty was priceless. It was almost like he was thinking “holy $hit, is Eric trying to get us killed?”

    Jay

  7. 7 Mark A. Ryan Jan 17th, 2008 at 12:49 pm

    Andrew,

    Vintage variations are what make wine exciting. It’s the reason why you’ll rarely come across a multivintage blend outside of Champagne.

    Mark

  8. 8 GrapeRadio Bunch Jan 19th, 2008 at 5:02 am

    Andrew, perhaps Frederick will respond, but here is my take. I think that a winemaker needs to respect the vintage. By that I mean the winemaker must adapt their approach each year so the wine can reflect the most positive aspects ( and minimize the most negative ) of the vintage.

    If the winemaker attempts to make 2005 like the 2004 he may be able to acomplish that feat. But its artificial/manipulated and even more important will lose terroir. IMHO, a winemaker should use a delicate hand. Do only what has to be done and not an inch more.

    Jay

  9. 9 paul r Feb 23rd, 2008 at 3:47 am

    hi guys,
    i admit, i am behind in my graperadio.com listening. i apologize for that!

    i rather enjoyed listening to this interview. its always great to have burgundy producers. and frederic did not disappoint!

    i have become a big fan of rusty. i remember thinking that he was just a shill for pushing pinots, and then i read a review of something that he did not like, which i had recently tasted, and thought that his comments were spot on!

    i even took to his affected pronunciation of pinot noir. i thought that perhaps he knew something more about its pronunciation. and then i heard him say “vos-nee” from the commune of vosne romanee.

    …needless to say, i’m now back to my gutteral expression of “pinot noir.” (eric, help rusty out. i know you have that book on french pronunciations!)

    paul.

  10. 10 emad Apr 22nd, 2008 at 10:33 am

    excuse me i want to know how i can make the wine

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GrapeRadio is a wine talk show. Show topics cover issues such as the enjoyment of wine, wine news and industry trends - the hallmark of the show is interviews with world class guest (winemakers, vineyards owners, wine retail / wholesale leaders, restaurateurs and sommeliers). The scope of the show is international so expect to hear many guests from around the world.

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