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Domaine Joseph Colin - Bourgogne Chardonnay "La Combe" 2021

Domaine Joseph Colin - Bourgogne Chardonnay "La Combe" 2021

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Tasting Notes

The “La Combe” is vibrant and vivacious, with zingy citrus fruit and white floral 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.

The cuvée name mixing the two lieu dits in the commune of Chassagne and Puligny. No fining, though the wines are filtered, in general. More vibrant, quite mineral. A little more heft but here is still a sleek and direct wine – very fine acidity – a faint reduction too today – That’s got a special length for the label. Bravo! Bill Nanson, Burgundy Report.

The bouquet is vibrant and vivacious, with zingy citrus fruit and white floral aromas, followed by subtle vanilla spice. The palate is initially clean and tense with delicate white peach and racy citrus notes, before revealing a little bit of oak and finishing with traces of clean wet stone. It can be paired with roast poultry, rich oysters, crayfish, scallops and white fish. You can drink it now with a 30-minute decant before serving or cellar it up until 2025+. 100% Chardonnay.

"Coming Soon."

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

"Coming Soon."

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.