"92-95 Points - Jasper Morris MW, InsideBurgundy.com
5 Stars
An even light lemon colour. The limestone shows up well on the nose without excess sun, no roasted stones aspect. Beautifully juicy on the palate, with a lift in every sip, optimum ripeness, the first wine picked and got just exactly right. Bravo. Drink from 2027-2032. Tasted Nov 2024."
Joseph's father, Marc Colin, is one of Burgundy's most highly respected growers and his elder brother has established the exceptional Domaine Pierre-Yves Colin-Morey. Joseph has followed suit and in 2016 created his own Domaine and now has 6 hectares under vine that he manages from his base in the hamlet of Gamay near Saint-Aubin. Everything is carried out manually in the vines, with ploughing between the rows and no herbicides or chemical fertilizers. On the steep slopes of Chatenieres and Sentier du Clou, he grows grasses to combat erosion. He uses organic products whenever possible to control pests and diseases.
For his white wines, the grapes are gently whole-cluster pressed, the must run-off straight into barrel, and is neither settled, chilled nor are sulphites added. Only indigenous yeasts are used. The wines spend 12 months in barrel, without bâtonnage and the barrels are topped twice a week. Racking is after 12 months, without SO2, when the moon is descending, on either 'fruit' or 'flower' days. Everything is done by gravity. After racking, the wines are lightly fined and sulfited and then spend 2 months in tank, prior to being bottled without filtration. He uses between 15% and 25% new oak barrels.
Saint-Aubin 1er Cru En Remilly is from 56 ares of 40-year-old vines on very rocky limestone soils – ¾ on the plateau above Chevalier-Montrachet with lots of light, ¼ from Les Cortons, close to Chatenière.
These are stunning wines – Exquisite, generous and full of intense flavours, whilst retaining great tension, poise, energy, minerality, and salinity.
