Producer

Domaine Sébastien Magnien

Country

FRANCE

Region of production

Burgundy, Côte de Beaune

Appellations

12

Founded

2004

Climate

Continental

Soil composition

Clay-limestone

Vineyard

12.5 hectares used for production

Agriculture

Sustainable, including various organic techniques

Production Volume

50,000 bottles; 85% reds; 15% whites

Varieties Grown

Chardonnay, Pinot Noir

Ages of Vines

Ranging from 3 to 90 years; 35 years, on average

Behind the Wines

Sébastien Magnien

At the age of 23, Sébastien Magnien became the owner of the estate that now bears his name. With talent beyond his years, he quickly gained the respect of Burgundy’s connoisseurs. Since 2004, he’s been overseeing operations in the vineyard, where highly sustainable growing methods are used, as well as in the cellar.

Renewal in Burgundy

Access the wines of this producer

In 2006, two years after his winery was founded, Sébastien Magnien was already receiving acclaim in industry media. La Revue du Vin, Bourgogne Aujourd’hui, and Le Point all praised his extraordinary talent and the exceptional quality of his wines.

Energetic and dynamic

It’s rare to meet a winemaker so driven to produce high-quality wines and break into the international market. The old ways of doing business are over and now the estate’s wines are bottled under his name—and they shine!

Wine in his veins

Sébastien Magnien’s winery draws its experience from a family operation established in 1900 by René Magnien, as well as from Domaine Parigot, an estate owned by his mother’s side of the family in Meloisey. With this inherited knowledge, grapes hold no mystery for Sébastien. Working with both precision and inspiration, he produces some distinguished Pommard and Meursault, as well as some notable Hautes-Côtes de Beaune, which can be hard to do well. He also succeeds in infusing his Clos de La Perrière with remarkable intensity.

He did it his way (and we loved it)

This winemaker didn’t waste time in ridding his operations of old traditions, like using pesticides and other chemical processes. His strategies included working the soil, leaving longer pruned vines and removing leaves and buds with exacting precision to prevent the development of vine diseases. He also lengthened the vinification process (18 to 25 days rather than 10 to 12 days) to ensure a slower extraction, and extended aging to 20 months. The result: more forthright and precise wines. 

It all started with a glass of wine

Sébastien had just set up his business when we met him for the first time. We were at Les Trois Glorieuses, a three-day wine event in Burgundy. With the celebrations well underway at Pickwick’s in Beaune, Sébastien approached us by saying, “I make Meursault. You must come and try it!” The invitation was most welcoming, just like the man extending it. The wine in question proved to be very pleasant, with a buttery mouthfeel and hints of hazelnut and toasted bread on the nose.

Most memorable wine-tasting experience

“The 2007 vintage is known for being a ‘small’ batch. However, we were very surprised by the Pommard Les Perrières that we tasted at Paulée de Meursault in 2014; it offered a complex, open nose followed by a powerful and dense attack, with notes of cherry pits and leather. It stood out from the Grands Vins (Premiers and Grands Crus) we tried at the same tasting event. These smaller batches sometimes reveal great winemakers; 2007 had been a very hard year for us, but our efforts ended up paying dividends.” — Sébastien Magnien