Philippe Colin
Summary
Philippe Colin operates a boutique 6-hectare family domaine in Chassagne-Montrachet, crafting primarily Chardonnay wines from exceptional limestone-clay vineyard holdings including parcels in Chevalier-Montrachet and Bâtard-Montrachet Grand Crus. His winemaking balances traditional Burgundian methods with careful precision, employing indigenous yeast fermentation, judicious oak aging, and regular bâtonnage to produce terroir-expressive wines that reflect the domaine's classic approach to Chassagne-Montrachet's diverse sites.
Heritage & Leadership
Philippe Colin established his eponymous domaine in 2004 following the division of his father's estate, Domaine Michel Colin-Deléger, between Philippe and his brother Bruno. Based in the village of Chassagne-Montrachet in Burgundy's Côte de Beaune, Philippe inherited approximately 6 hectares of vineyards from his father's holdings. The Colin family has deep roots in Chassagne-Montrachet, with Philippe representing a generation that has built upon the viticultural foundation established by his predecessors. Philippe personally oversees all aspects of production at the domaine, from vineyard management to vinification, continuing the hands-on approach that has characterized the family's winemaking tradition in the region.
Vineyards & Wines
The domaine's 6 hectares span multiple appellations within Chassagne-Montrachet, including several premier cru sites and small parcels of grand cru vineyards. Key holdings include plots in Chevalier-Montrachet Grand Cru and Bâtard-Montrachet Grand Cru, along with premier cru parcels in Les Chenevottes, Les Caillerets, and En Remilly. The vineyards feature the classic limestone-clay soils of the Côte de Beaune, with variations in the limestone-to-clay ratio across different sites. The domaine focuses predominantly on Chardonnay production, which comprises approximately 90% of the plantings, with the remainder dedicated to Pinot Noir. The vines average 30-40 years in age, with some older parcels exceeding 50 years. Philippe produces a range of wines that express the distinct terroirs of Chassagne-Montrachet, from village-level bottlings to the grand cru expressions.
Philosophy & Practice
Philippe Colin adheres to traditional Burgundian winemaking methods while incorporating modern precision where beneficial. In the vineyards, he practices sustainable viticulture with meticulous attention to canopy management and yield control. Harvest is conducted by hand, with careful sorting both in the vineyard and at the winery. For white wine production, Philippe employs whole-cluster pressing followed by settling of the must for 12-24 hours before transferring to barrels. Fermentation occurs with indigenous yeasts in French oak barrels, with new oak typically comprising 25-30% for village wines and up to 50% for grand crus. The wines undergo regular bâtonnage (lees stirring) during the early months of aging, which typically lasts 11-12 months. After barrel aging, the wines are assembled in stainless steel tanks for several months before bottling without fining or filtration. This approach aims to produce wines that balance freshness and minerality with the textural elements derived from careful oak integration.