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 small 0.49-hectare plot.
Terroir
Clay-limestone soil.
In the vineyard
Organic farming. Mechanical soil work and ploughing.
Harvest
Manual harvest with grape selection in the vineyard.
Ageing
Aged for 12 months in 350-litre oak barrels (15 to 20% new), followed by 4 to 6 months in stainless steel tanks before bottling.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 50 years old
Serving
Serving temperature: 12–13°C
Ageing potential
10 to 15 years
Tasting
This wine displays a pure golden color and a precise, focused profile. It is marked by its minerality and beautiful complexity. The nose opens with dominant aromas of white flowers and licorice. On the palate, it is full, smooth, and rich, balanced by a fine acidity that brings liveliness to the finish. With great ageing potential, it reveals subtle peppery and woody notes. The finish is long and pleasing.
Food pairings
This elegant white wine pairs beautifully with seafood such as fresh oysters, pan-seared scallops, and grilled langoustines, highlighting its creamy texture and minerality. Lightly sauced fish, like turbot with beurre blanc or sole meunière, enhance its freshness and balance. White meats, including chicken with cream and morels or veal blanquette, bring out its richness and depth. Soft cheeses like truffled Brie or Camembert harmonize with its buttery, floral notes. For a sweet touch, a pear tart or almond cake is a perfect match.