2024 Domaine Marc Colin & Fils Saint-Aubin 1er Cru En Montceau
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- 100%
- Cellar wine - 1 more years to mature
- Serve at 8-10°C
- Perfect with Gevogelte
Available as of Nov 11, 2026
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- 100%
- Cellar wine - 1 more years to mature
- Serve at 8-10°C
- Perfect with Gevogelte
Available as of Nov 11, 2026
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Log inMarc 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 2021 Saint-Aubin 1er Cru "Cuvée 5C" from Domaine Marc Colin is a remarkable white Burgundy that brings together the essence of five Premier Cru climats in Saint-Aubin. This blend results in a pure and persistent wine that reflects the unique terroir of the region. This wine offers a bright and precise bouquet with notes of flint, indicating a mineral expression. The palate is well balanced with lively acidity and subtle influences of new oak (less than 20%), which provide extra depth without masking the freshness. The wine exudes tension and energy, with a clean and persistent finish.
The "Cuvée 5C" is a new creation of the estate, composed of grapes from five Premier Cru climats in Saint-Aubin. The wine is produced using sustainable viticultural practices, with manual harvesting and careful selection of the grapes. Fermentation takes place in stainless steel tanks, followed by maturation of approximately 10 months, which contributes to the minerality and elegance of the wine. This Saint-Aubin 1er Cru goes well with dishes such as grilled fish, shellfish and light poultry dishes. Serve at a temperature of 12-14°C to fully express its complexity and aromas.
Character
The wine
- 100%
Origin
Bottle
Wine features
Parker
The Wine Advocate
RP (91-93)
Reviewed by:
Kristaps Karklins
Release Price:
NA
Drink Date:
N/A
Originating from a site where marl sits over limestone and the soils are lighter in color, the 2024 Saint-Aubin 1er Cru En Montceau is another highlight this year, delivering notes of orange oil, freshly baked bread, beeswax and iodine, followed by a medium- to full-bodied, deep and layered palate that is racy and pure, with mouthwatering acidity and a long, saline finish.
In 2024, Damien Colin began the harvest relatively late, on September 14, and it concluded on September 22. While he lost some 5% to 10% of the crop to frost that affected vineyards in Saint-Aubin, the principal cause of low yields—as for many growers—was intense mildew pressure throughout the season. Average yields stood at around 35 hectoliters per hectare for the whites, with lower-than-average pH levels and wines reaching, for the most part, between 11% and 11.5% potential alcohol at harvest. Nevertheless, he chose not to chaptalize, in pursuit of greater freshness. Despite these challenges, the wines largely belie the difficulties of the year. Pure and incisive, they are immediately legible, with each appellation clearly articulated by site and by its de facto hierarchy. From a stylistic standpoint, they inhabit a middle ground between 2011 and 2014.
Named after Damien’s father, Marc Colin, the domaine—now at 12 hectares—is devoted primarily to Chardonnay, with smaller holdings of Aligoté and Pinot Noir. Viticulture follows organic principles, with the sole exception being treatments against mildew. Producing numerous small-volume cuvées allows for parcel-by-parcel vinification, and these limited quantities also make extended élevage feasible. The grapes go to the press uncrushed, and he adds little sulfur dioxide at harvest.
Foudres are out of the picture, with Damien Colin finding most coopers' 228-liter barrels more adapted to vinifying smaller quantities. Barrels are generally reused for around seven years. Percentages of new oak are modest—typically 10% to 20%, with Tonnellerie François Frères as the principal cooper. After 11 months in barrel, the wines are transferred to tank for a further six months, spending two winters on the lees. There is no lees-stirring, no fining and no filtration.
The estate continues to rank among the Côte de Beaune’s more discreet yet consistently rewarding sources of white Burgundy.
Published: Feb 26, 2026
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Vinous
(92-94)
Drinking Window
2027 - 2044
From: Burgundy 2024: One Battle After Another (Jan 2026)
The 2024 Saint-Aubin en Montceau 1er Cru comes from southwest-facing marn soils, some of Colin's oldest vines, around 75 years old. It has a more marine-influenced, oyster shell and seaweed-tinged bouquet that gains intensity in the glass. The palate is well balanced, more tensile and mineral-driven with a crisp line of acidity, very harmonious with a dash of spice towards the persistent finish. This represents one of Damien Colin's strongest cuvées this year.
- By Neal Martin, January 2026
Damien Colin greeted me at the Domaine Marc Colin winery in the village of Gamay. “It was a very difficult season due to the mildew, and before that, we lost 5 to 10% of our volume in Saint-Aubin due to a little frost. One plot of Village Cru was completely wiped out. It was a long season,” he explained. “We started the harvest on September 19 with maturity around 11% to 12% natural alcohol. I did not chaptalise the wines because I wanted to preserve their freshness. The yield was around 38 hl/ha for the whites and 25 hl/ha for the reds. The wines are currently in tank and I will bottle them in January or February. The vintage is a very pleasant surprise because I thought the wines would be weak and vegetal, but they are not. They are quite fine and elegant. It is a traditional vintage, comparable to those before global warming. It is a vintage for Burgundy lovers, as the terroir is very readable.”
Like his siblings PYCM and Joseph Colin, Damien Colin has set the bar high in recent years. The 2024s reflect the vagaries of the growing season so that, within each appellation, some cuvées have their noses in front of others. That is a strength rather than a weakness, as each wine translates the nuances of its terroir. Keep a look out for the superb Puligny Le Trezin and Saint-Aubin Les Castets, which punch well above their respective weights. Of course, if you really want to splash out, there is Colin's killer Montrachet, but the Bâtard-Montrachet might be a tad easier to get a hold of and inflict less damage on your bank account.
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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.
De 2024 Domaine Marc Colin Saint-Aubin 1er Cru En Montceau presenteert een helder smaakpalet van citrus en sinaasappelolie, versgebakken brood en bijenwas, met een uitgesproken minerale, zilte ondertoon en levendige, mondwaterende zuren. Door die strakke mineraliteit en frisse aciditeit snijdt de wijn mooi door rijke sauzen en accentueert hij de zilte smaak van zeevruchten, terwijl hij tegelijk de subtiele smaken van witte vis, gevogelte en romige kazen complimenteert. Vooral oesters of coquilles rauw of licht gebakken, gegrilde tarbot of kreeft in een lichte beurre blanc, en geroosterde kip of gevogelte met een milde roomsaus of paddenstoelen geven een bijzonder geslaagde combinatie met deze Premier Cru.
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