About this WINE
Domaine Marc Colin
Domaine Marc Colin
Marc Colin has now handed over this leading St-Aubin domaine to three of his children, Damien, Joseph and Caroline. The eldest, Pierre-Yves, was involved until 2005 harvest, when he took out his share of the vineyards to be worked separately. The remainder is still a sizeable operation, with 20 hectares spread between 30 appellations, 25 of them for white wines.
The Colin reds come from St-Aubin, Chassagne-Montrachet and Santenay, including a fine vieilles vignes bottling which comes from a plot in Les Champs Claude planted in 1901. This and the Saint-Aubin Les Frionnes are worthy of note, though the Domaine is much better known for its white wines. These include no less than eight bottlings of premier cru St-Aubin plus Puligny- and Chassagne-Montrachet and their associated grands crus.
Puligny was one of two villages (along with Chassagne) which gained permission in 1879 to hyphenate the name of its most famous vineyard, Montrachet, to its own.
The reputation of Puligny-Montrachet is based around its four Grands Crus. Montrachet labels often boast a noble, triumphant ‘Le’ in front of its name, lest you dare confuse it with any lesser wine. It has much to be proud of, with many considering Montrachet to be the greatest white wine in the world. At its best it has an intensity, complexity and elegance that make you wonder how such a wine could be made from mere grapes.
The luxurious and explosive Chevalier-Montrachet is not quite as deep, although it is probably the next best. Only marginally less impressive, and rather more consistent than Montrachet is the richly textured Bâtard-Montrachet (also shared with Chassagne). Bienvenues-Bâtard-Montrachet is equally good, with the focus on honeyed finesse and exquisite balance rather than richness.
These legendary wines are supported by a host of fabulous Premier Cru vineyards capable of reaching Grand Cru quality. Brimming with flavour and intensity, Le Cailleret and Les Pucelles (which both lie across the road from Le Montrachet) are prime candidates, along with Les Demoiselles, Les Combettes and Folatières.
Sandwiched between the larger Chassagne and Meursault, Puligny produces wines that are more striking than any in the Côte d’Or, portraying a floral elegance alongside a stylish, steely concentration. They are very different to Meursault: more refined and delicate, and less rich.
Village level Puligny-Montrachet from top growers can be very good indeed, but is all too often unexciting and disappointing. Grands Crus normally need at least eight years before they can be broached, and last for 20 or more. Premiers Crus should generally be enjoyed between five and 15 years of age; village wines from three to 10 years.
In theory, you can find red Puligny-Montrachet, but it scarcely exists anymore, and is rarely worth the price tag.
- 114 hectares of village Puligny-Montrachet
- 100 hectares of Premier Cru vineyards (17 in all). The best vineyards include Les Demoiselles, Le Cailleret, Les Pucelles, Les Combettes, Les Folatières
- 21 hectares of Grand Cru vineyards: Le Montrachet (part), Chevalier-Montrachet, Bâtard-Montrachet (part), Bienvenues-Bâtard-Montrachet
- Recommended Producers: Leflaive, Carillon
- Recommended Restaurant: Le Montrachet (excellent cuisine and good wine list; also an hotel)
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.