Presentation
Hailing from a long line of winemakers in Chassagne-Montrachet, Bruno Colin struck out on his own in 2003 to create a domaine reflecting his vision. His 8.75 hectares span 30 parcels, mainly within prestigious Premier Cru sites in Chassagne-Montrachet, Puligny-Montrachet, and Santenay.
His approach to viticulture is meticulous and sustainable, with a strong focus on soil health and yield control to faithfully express the essence of Burgundy’s terroirs. Unlike some Côte de Beaune producers who lean heavily on new oak, Bruno Colin opts for balance typically using 20 to 30% new barrels to preserve purity and minerality. His whites are elegant and precise, with complex aromas of white-fleshed fruits, hazelnut, and a hint of butter. Though more discreet, his reds are equally compelling, showcasing finesse and harmony. Across the board, his wines reflect his philosophy: to translate each climate’s identity with authenticity and refinement.
Location
A 0.41-hectare plot located in the village of Dezize-Les-Maranges.
Terroir
White, stony soils resting on blue marl.
In the vineyard
Organic farming. Mechanical soil work and ploughing.
Harvest
Manual harvest with sorting done first in the vineyard, then on a vibrating sorting table. 100% destemmed.
Winemaking
Fermentation lasts around fifteen days with minimal intervention.
Ageing
Aged for 12 months in 350-litre oak barrels (15 to 20% new oak), followed by 4 to 6 months in stainless steel tanks before bottling.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 40 years old
Serving
Serving temperature: 14–15°C
Ageing potential
5 to 10 years
Tasting
This wine opens with a powerful nose, revealing aromas of red berries and forest floor. On the palate, it is round and fleshy, yet structured and robust, finishing with a distinctive flinty minerality. A delicate, elegant, and truly indulgent wine.
Food pairings
This red wine, with its round, fleshy mouthfeel and robust structure, pairs beautifully with grilled or roasted red meats such as duck breast, beef tenderloin, or leg of lamb. Slow-cooked dishes like coq au vin or beef stew highlight its complexity and depth. Aged cheeses, including Brie de Meaux or Époisses, complement its fruity character and strength. For a sweet touch, red fruit tart or cherry clafoutis will harmonize wonderfully, offering a rich and elegant gastronomic experience.