2023 Domaine Marc Colin & Fils Saint-Aubin 1er Cru La Chatenière
| Type of Wine | |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2023 |
| Grape | |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2025 - 2035 |
Low Stock
Only 2 left
Description
Marc Colin comes from a Burgundy wine family with a solid reputation. Together with his two sons, he manages a 20-hectare estate located in the village of Saint-Aubin in the Côte de Beaune. He owns only top appellations: Montrachet, Bâtard-Montrachet, Premier Cru vineyards in Chassagne-Montrachet, Puligny-Montrachet, Saint-Aubin and Pernand-Vergelesses. This is very exceptional. Although this estate has always been known for its quality, Colin still sees opportunities to improve it. That is why he is receiving increasingly positive reviews in the international press. Colin's wines excel in purity and combine power with elegance. Perhaps a little shy in their youth, but with enormous storage potential.
Traditionally minded, he vinifies his wines with a remarkable intuition for nature. Although he is open to innovation, he sticks to a traditional style and strives for optimum freshness in his white wines, for example, and avoids the wood-dominated Chardonnay type. He is the most awarded winegrower from Gamay St-Aubin and owner of Restaurant Le Chassagne, which has 1 Michelin star
The Domaine Marc Colin Saint-Aubin 1er Cru La Chatenière opens in the glass with aromas of pear, fresh peach, orange and pastry cream. The Saint-Aubin 1er Cru La Chatenière is medium to full bodied, firm and concentrated, with an elegant textural attack, a layered core and fine length and grip on the finish.
Specifications
| Packing information | Box |
|---|---|
| Type of Wine | White |
| Country | France |
| Region | Bourgogne |
| Appellation | Saint-Aubin |
| Winery | Marc Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2023 |
| Drinking as of | 2025 |
| Drinking till | 2035 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Vinous rating | 92 |
| Tasting Profiles | Complex, Droog, Fruitig, Houtgerijpt, Krachtig, Mineraal, Rond, Vol, Wit fruit |
| Drink moments | Cadeau!, Lekker luxe, Met vrienden, Open haard, Romantisch |
Professional Reviews
Parker
Rating
(91 - 93)
Release Price
NA
Drink Date
NA
Reviewed by
William Kelley
Issue Date
31st Jan 2023
Source
End of January 2023, The Wine Advocate
Unwinding in the glass with aromas of toasted nuts, crisp orchard fruit, white flowers and spices, the 2021 Saint-Aubin 1er Cru La Chatenière is medium to full-bodied, layered and fleshy, with terrific tension and concentration and a long, nutmeg-inflected finish.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(90-92)
Drinking Window
2023 - 2035
From: Servants of the Seasons: Burgundy 2021 (Jan 2023)
The 2021 Saint-Aubin La Chatenière 1er Cru was reduced from 12 to 3 barrels this vintage, one of them new. It has a bit more complexity on the nose with hazelnut and toasted almonds developing in the glass. The palate is well balanced with a saline tang on the entry, more complexity and energy than the En Remilly with a sapid finish that gets the saliva flowing. Good potential.
- By Neal Martin on November 2022
Damien Marc Colin is my first port of call during my Burgundy “marathon” on a beautiful sunny autumn morning down in the village of Gamay. “It was a vintage where we had a lot of frost damage – we lost 55%. With the small cuvées, we were obliged to blend these to create a Premier Cru in Saint-Aubin and Chassagne-Montrachet. There were sometimes just one or two barrels in the most affected vineyards. For Chassagne-Montrachet 1er Cru, we blended Champ-Gain and Caillerets, and there are five or six in the one for Saint-Aubin. It is a vintage where the maturity was 12.5% natural with a higher acidity than in recent years. I think the vintage has lots of fruit and will be easy to drink; overall, it may be better than I expected. The acidity is around 3.15 to 3.20, but the pH has changed significantly. In the case we have a canicule [drought], we have low malic but high tartaric, the acidity staying high after the malo, however with 2021, there was a lot of malic (4g/L), so this total acidity fell after malo, and the wines are more flattering. For 2022, for example, we have 2g/L with more tartaric. In 2021, the temperatures were lower in the summer with more rain, though it was not difficult to reach maturity as we had a much smaller volume. We started the picking around 18 September compared to 25 August in 2022. There were no problems with the vinification, the alcoholic and malolactic fermentation both in barrel, the former taking longer because we use no SO2. This means there is a higher population of different yeasts than a dominant one, which prolongs the fermentation. We add SO2 after the malo and just prior to bottling. We will mature the 2021s for 12 months in barrel (four cooperages nowadays, whereas there were a dozen used a few years ago) and then six months in tank before bottling. The wines are much clearer today, so we do not do any filtration or fining, which can detract from some detail. I wanted to make a vintage like 2006 and 2014, but it’s a very different vintage, as the 2021 gives much more pleasure. There are Grand Crus this year: 180 liters for Bâtard-Montrachet and 200 liters of Montrachet - though they were more difficult to vinify due to the tiny quantities. For the reds, the volumes were normal as the later-ripening Pinot Noir was less touched by the frost.”
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
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Wijnhuis
Marc Colin comes from a wine family in Burgundy with a strong reputation. Together with his two sons, he manages a domain of 20 hectares located in the village of Saint-Aubin in the Côte de Beaune.
Marc Colin's production
He exclusively owns top appellations: Montrachet, Bâtard-Montrachet, Premier Cru vineyards in Chassagne-Montrachet, Puligny-Montrachet, Saint-Aubin and Pernand-Vergelesses. This is very exceptional. This domaine is known for its quality, yet Colin sees an opportunity to continually improve this. That is why he is receiving increasingly favorable reviews in the international press. Colin's wines excel in purity and combine power with elegance. Perhaps a bit shy in their youth, but with enormous storage potential. Traditionally minded, he vinifies his wines with a remarkable intuition for nature. Although he is open to innovation, he sticks to a traditional style and strives for optimal freshness in his white wines and avoids the wood-dominated Chardonnay type. He is the most awarded winegrower from St-Aubin and owner of Restaurant Le Chassagne, which has 1 Michelin star.
Marc Colin comes from a Burgundy wine family with a solid reputation. Together with his two sons, he manages a 20-hectare estate located in the village of Saint-Aubin in the Côte de Beaune. He owns only top appellations: Montrachet, Bâtard-Montrachet, Premier Cru vineyards in Chassagne-Montrachet, Puligny-Montrachet, Saint-Aubin and Pernand-Vergelesses. This is very exceptional. Although this estate has always been known for its quality, Colin still sees opportunities to improve it. That is why he is receiving increasingly positive reviews in the international press. Colin's wines excel in purity and combine power with elegance. Perhaps a little shy in their youth, but with enormous storage potential.
Traditionally minded, he vinifies his wines with a remarkable intuition for nature. Although he is open to innovation, he sticks to a traditional style and strives for optimum freshness in his white wines, for example, and avoids the wood-dominated Chardonnay type. He is the most awarded winegrower from Gamay St-Aubin and owner of Restaurant Le Chassagne, which has 1 Michelin star
The Domaine Marc Colin Saint-Aubin 1er Cru La Chatenière opens in the glass with aromas of pear, fresh peach, orange and pastry cream. The Saint-Aubin 1er Cru La Chatenière is medium to full bodied, firm and concentrated, with an elegant textural attack, a layered core and fine length and grip on the finish.
| Packing information | Box |
|---|---|
| Type of Wine | White |
| Country | France |
| Region | Bourgogne |
| Appellation | Saint-Aubin |
| Winery | Marc Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2023 |
| Drinking as of | 2025 |
| Drinking till | 2035 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Vinous rating | 92 |
| Tasting Profiles | Complex, Droog, Fruitig, Houtgerijpt, Krachtig, Mineraal, Rond, Vol, Wit fruit |
| Drink moments | Cadeau!, Lekker luxe, Met vrienden, Open haard, Romantisch |
Parker
Rating
(91 - 93)
Release Price
NA
Drink Date
NA
Reviewed by
William Kelley
Issue Date
31st Jan 2023
Source
End of January 2023, The Wine Advocate
Unwinding in the glass with aromas of toasted nuts, crisp orchard fruit, white flowers and spices, the 2021 Saint-Aubin 1er Cru La Chatenière is medium to full-bodied, layered and fleshy, with terrific tension and concentration and a long, nutmeg-inflected finish.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
(90-92)
Drinking Window
2023 - 2035
From: Servants of the Seasons: Burgundy 2021 (Jan 2023)
The 2021 Saint-Aubin La Chatenière 1er Cru was reduced from 12 to 3 barrels this vintage, one of them new. It has a bit more complexity on the nose with hazelnut and toasted almonds developing in the glass. The palate is well balanced with a saline tang on the entry, more complexity and energy than the En Remilly with a sapid finish that gets the saliva flowing. Good potential.
- By Neal Martin on November 2022
Damien Marc Colin is my first port of call during my Burgundy “marathon” on a beautiful sunny autumn morning down in the village of Gamay. “It was a vintage where we had a lot of frost damage – we lost 55%. With the small cuvées, we were obliged to blend these to create a Premier Cru in Saint-Aubin and Chassagne-Montrachet. There were sometimes just one or two barrels in the most affected vineyards. For Chassagne-Montrachet 1er Cru, we blended Champ-Gain and Caillerets, and there are five or six in the one for Saint-Aubin. It is a vintage where the maturity was 12.5% natural with a higher acidity than in recent years. I think the vintage has lots of fruit and will be easy to drink; overall, it may be better than I expected. The acidity is around 3.15 to 3.20, but the pH has changed significantly. In the case we have a canicule [drought], we have low malic but high tartaric, the acidity staying high after the malo, however with 2021, there was a lot of malic (4g/L), so this total acidity fell after malo, and the wines are more flattering. For 2022, for example, we have 2g/L with more tartaric. In 2021, the temperatures were lower in the summer with more rain, though it was not difficult to reach maturity as we had a much smaller volume. We started the picking around 18 September compared to 25 August in 2022. There were no problems with the vinification, the alcoholic and malolactic fermentation both in barrel, the former taking longer because we use no SO2. This means there is a higher population of different yeasts than a dominant one, which prolongs the fermentation. We add SO2 after the malo and just prior to bottling. We will mature the 2021s for 12 months in barrel (four cooperages nowadays, whereas there were a dozen used a few years ago) and then six months in tank before bottling. The wines are much clearer today, so we do not do any filtration or fining, which can detract from some detail. I wanted to make a vintage like 2006 and 2014, but it’s a very different vintage, as the 2021 gives much more pleasure. There are Grand Crus this year: 180 liters for Bâtard-Montrachet and 200 liters of Montrachet - though they were more difficult to vinify due to the tiny quantities. For the reds, the volumes were normal as the later-ripening Pinot Noir was less touched by the frost.”
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Marc Colin comes from a wine family in Burgundy with a strong reputation. Together with his two sons, he manages a domain of 20 hectares located in the village of Saint-Aubin in the Côte de Beaune.
Marc Colin's production
He exclusively owns top appellations: Montrachet, Bâtard-Montrachet, Premier Cru vineyards in Chassagne-Montrachet, Puligny-Montrachet, Saint-Aubin and Pernand-Vergelesses. This is very exceptional. This domaine is known for its quality, yet Colin sees an opportunity to continually improve this. That is why he is receiving increasingly favorable reviews in the international press. Colin's wines excel in purity and combine power with elegance. Perhaps a bit shy in their youth, but with enormous storage potential. Traditionally minded, he vinifies his wines with a remarkable intuition for nature. Although he is open to innovation, he sticks to a traditional style and strives for optimal freshness in his white wines and avoids the wood-dominated Chardonnay type. He is the most awarded winegrower from St-Aubin and owner of Restaurant Le Chassagne, which has 1 Michelin star.