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Domaine Joseph Colin - Chassagne-Montrachet Rouge 2018

Domaine Joseph Colin - Chassagne-Montrachet Rouge 2018

$99.00

This “Chassagne-Montrachet Rouge” offers a myriad of wild strawberry, raspberry and cherry notes accompanied by refined dried herbs and tobacco-leaf aromas.

Joseph Colin initially trained at Domaine Marc Colin, working alongside his brother, Pierre-Yves, to make the family wines. In 2016, Joseph decided to create his own Domaine, and, subsequently, inherited just over six hectares of vineyards from his family holding, representing about nineteen different appellations, to start his exciting new venture. This Bourgogne is a blend of seven parcels from cooler parts of Joseph’s vineyards. This Village is from a blend of two parcels, "Les Pierres" and "La Poirier du Clos" that were planted in the late 60s on clay and limestone soil.

The bouquet offers a myriad of wild strawberry, raspberry and cherry notes accompanied by refined dried herbs and tobacco-leaf aromas.The palate exudes juicy red fruits and zingy acidity followed by polished, slightly smoky tannins. It can be paired with roast lamb, beef bourguignon, steak tartare, stuffed mushrooms and tomato-based pasta dishes. You can drink it now with a 30-minute decant before serving or cellar it up until 2025+. 100% Pinot Noir.

"Chassagne-Montrachet red wines are extremely appealing and elegant. They have become increasingly sought after."

Only healthy grapes make it to the press; the wines are also handled as little as possible, therefore there is no bâttonage, filtration or fining and no sulphur is used during the winemaking process until racking where minimal amounts are used. Fermentation and maceration is processed in 350-litre oak barrels for 12 months, before three months in stainless before bottling. 

What we say

"Chassagne-Montrachet red wines are extremely appealing and elegant. They have become increasingly sought after."

Technical notes

Only healthy grapes make it to the press; the wines are also handled as little as possible, therefore there is no bâttonage, filtration or fining and no sulphur is used during the winemaking process until racking where minimal amounts are used. Fermentation and maceration is processed in 350-litre oak barrels for 12 months, before three months in stainless before bottling.