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Domaine Joseph Colin - Chassagne-Montrachet 2018

Domaine Joseph Colin - Chassagne-Montrachet 2018

$145.00

This Chassagne-Montrachet is alluring and focused, with notes of toffee apple, white peach, orange blossom and honeysuckle. 

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 Village offering is a blend of three parcels, "Les Meix Goudard," "En Journoblot" and "Blanchot-Dessous", which each lie on clay and limestone soils.

The bouquet is alluring and focused with notes of toffee apple, white peach, orange blossom and honeysuckle. The palate is well balanced and offers an irresistible depth of white stone fruit, grapefruit and lime. The notes fill the mid-palate before a white pepper and mineral finish. 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.

"Vivid, tense with a rich mid-palate and compelling length; this is a truly successful Chassagne-Montrachet, showing a more floral, rather than buttery, side. Not to be missed!"

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

"Vivid, tense with a rich mid-palate and compelling length; this is a truly successful Chassagne-Montrachet, showing a more floral, rather than buttery, side. Not to be missed!"

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.