Domaine Joseph Colin - Chassagne-Montrachet Rouge 2024
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.
A round and quite vibrant nose – there’s some cushion and an impression of barrel here – slowly the floral perfume also starts to make its presence felt. Fine, mouth-filling, scale – and with a silkiness and transparency to the flavour. Long and very attractive – keep it at least a year for the barrel to fade – but the size, texture and perfume of this are all lovely... Bill Nanson, Burgundy Report.
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 2027+. 100% Pinot Noir.
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.