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White dry
This wine is produced from three vineyard parcels in Chassagne-Montrachet and Dezize-lès-Maranges, giving this regional Bourgogne appellation a distinct Côte de Beaune character. Clay and limestone soils provide freshness, minerality, and precise structure.
The aroma is dominated by notes of pear, apple, and white peach, complemented by citrus zest and subtle hints of white flowers. On the palate, the wine is rounded yet vibrant, with a clear mineral backbone and a fresh, precise finish.
The Chardonnay grapes are harvested by hand from 0.8 hectares of vineyards spread across three lieux-dits – Grands Champs, Grands Prés (Chassagne-Montrachet), and La Peuraine (Dezize-lès-Maranges). The vineyards are managed according to sustainable viticulture principles, while the clay and limestone soils shape a classic Burgundy Chardonnay profile.
The wine is aged for 12 months in 350-litre French oak barrels, around 15% of which are new, followed by a further 4–6 months in tanks before bottling.
Serve at a temperature of 10–12 °C; pairs well with pan-fried scallops, sea bass seasoned with lemon butter, and a creamy risotto with wild mushrooms.
Bruno Colin continues the winemaking tradition of his family in Chassagne-Montrachet, having established his own estate in 2004 following the division of the Michel Colin family vineyards. After spending more than a decade working at the family domaine, he chose an approach focused on expressing the unique character of each Burgundian climat rather than producing wines with a uniform house style.
Today, Domaine Bruno Colin manages 8.55 hectares of vineyards across the most prestigious appellations of the Côte de Beaune, including Chassagne-Montrachet, Puligny-Montrachet, Saint-Aubin, Santenay, and Maranges. The estate's portfolio comprises 19 appellations, including eight Chassagne-Montrachet Premier Cru wines as well as the Grand Crus Bâtard-Montrachet, Chevalier-Montrachet, and Corton-Charlemagne. This diversity of vineyard holdings allows the domaine to highlight even the subtle differences between Burgundy's individual terroirs.
The vineyards are managed according to principles closely aligned with sustainable viticulture. Soils are cultivated mechanically, yields are carefully controlled, and every decision is made according to the specific conditions of each vintage. The estate's philosophy is based on the belief that wine quality is determined first and foremost in the vineyard, with particular attention given to maintaining healthy soils and expressing the character of each terroir.
The grapes are harvested by hand. White wines are fermented on their lees in 350-litre oak barrels, using around 15% new oak, before spending a further three to six months ageing in stainless steel tanks. Red wines are fermented in temperature-controlled vats and then aged for approximately 12 months in French oak barrels, around one quarter of which are new. This approach preserves fruit purity, minerality, and the distinct identity of each climat while ensuring that the influence of oak remains carefully balanced.
