Domaine Bruno Colin

Bruno Colin makes confident, pure-fruited and crystalline yet easy to enjoy wines. Very smart wines from a very smart set of red and white premiers crus. The Chaumées, from a high plot next to Saint-Aubin, is smoky and rich with a very saline, stylish finish; Maltroie, from the centre of the village and lower down, is more ‘classically’ Chassagne but Bruno never wants round or full wines and he rarely uses bâtonnage for this reason; Morgeot is concentrated and powerful, expressive with a long, layered finish; Les Vergers, from light soils with the rock close to the surface, is elegant and intense, more airy than the Morgeot but just as long on the length. The domaine’s reds are also superb – sappy, fresh and glycerol-charged they glide across the palate and are hugely digestible.

General information

  • Country


  • Region

    Chassagne-Montrachet, Côte de Beaune, Burgundy

  • Total holdings


  • Winemaker

    Bruno Colin

  • Established


  • Cultivation

    Lutte raisonnée

  • Website

Wines produced

Wine Grapetype(s) Vine age Soil type Vineyard area
Bourgogne Chardonnay Chardonnay 21 years Clay & limestone 0.37ha
Chassagne-Montrachet Chardonnay 25 years Clay & limestone 0.81ha
Chassagne-Montrachet 1er cru Chaumées Chardonnay 25 years Clay & limestone 0.42ha
Chassagne-Montrachet 1er cru Maltroie Chardonnay 30 years Clay & limestone 0.41ha
Chassagne-Montrachet 1er cru Vergers Chardonnay 35 years Clay & limestone 0.34ha
Chassagne-Montrachet 1er cru Morgeot Chardonnay 48 years Clay & limestone 0.42ha
Chassagne-Montrachet 1er cru La Boudriotte Chardonnay 50 years Clay & limestone 0.24ha
Puligny-Montrachet 1er cru Truffière Chardonnay 42 years Clay & limestone 0.5ha
Chassgne-Montrachet rouge Vieilles Vignes Chardonnay 37 years Clay & limestone 1.8ha
Santenay rouge Vieilles Vignes Pinot Noir 52 years Clay & limestone 0.71ha
Santenay rouge 1er cru Les Gravières Pinot Noir 23 years Clay & limestone 0.39ha

Viticulture / Vinification

White wines

  • Indigenous yeasts used for fermentations
  • Aged in circa 30% new oak
  • Village wines have 12 months élevage, 1ers crus 18 months

Red wines

  • Indigenous yeasts used for fermentation
  • Completely destemmed
  • Maceration for 20 days
  • Aged in circa 30% new oak
  • 18 months élevage before bottling