Domaine Marc Colin Santenay Rouge 2024
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The Land
Santenay is the last village at the southern tip of the Côte de Beaune, where the golden slope begins to bend west toward the Côte Chalonnaise. It is red-wine country as much as white. The soils here are gravelly clay laced with limestone pebbles washed down by the Dheune river, with a little sand mixed in, and that warm, well-drained, stony ground suits Pinot Noir. Marc Colin's holdings sit on these classic clay-limestone slopes. Santenay reds tend to be earthy and firmly structured, less about perfume than about substance, which makes them some of the better value in red Burgundy.
The Wine
100% Pinot Noir from Santenay. The grapes are hand-harvested and fully destemmed, then macerated for several weeks in temperature-controlled vats with regular pump-overs, fermenting on wild yeasts. The wine ages about 15 months in oak barrels before bottling. Expect red cherry, raspberry, and wild strawberry, with an earthy, undergrowth edge, a little woodsmoke, and fine but firm tannins that give it grip. This is a savory, food-driven Pinot rather than a soft, fruity one. The 2024 vintage was small and difficult across Burgundy, with mildew pressure and low yields, but healthy fruit made fresh, lively reds.
The People
Marc Colin founded this domaine in 1970 in the village of Saint-Aubin, building on vines inherited from the Colin and Ponavoy families, some held for more than a century, and his father Pierre had planted in Puligny back in 1946. Today it is run by two of Marc's children, Damien in the cellar and Caroline on the business side, still with their father close at hand, while two other Colin sons, Pierre-Yves Colin-Morey and Joseph, left to found their own well-known labels. The domaine farms sustainably by lutte raisonnée, harvests everything by hand, and aims for wines that show the site rather than the cellar.
Food Pairing
Santenay rouge is built for the table and for cooler weather. Pour it with roast duck or guinea fowl, with coq au vin, with a mushroom and lentil stew, or with a plate of charcuterie and Époisses. It also pairs well with grilled salmon, where lighter Pinot shines. Serve it slightly cool, around cellar temperature. The kind of red Burgundy you can actually open on a weeknight without waiting for an occasion.
We ship wine to most states with a $100 minimum order for shipping. We don't ship spirits nor beer.
Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
Burgundy, in eastern France, encompasses several subregions, but it is the Côte d'Or that is home to many of the world's most expensive and revered wines. The region, primarily a single east-facing slope, has mixed limestone soils that vary dramatically from village to village and even vineyard to vineyard. White wines, crafted from Chardonnay, range from rich and opulent to lean and intensely mineral, while Pinot Noir produces silky, perfumed red wines of exceptional finesse and complexity. Centuries of winemaking tradition have resulted in every plot being meticulously recognized and scrutinized, making the Côte d'Or a true capital of terroir.
Burgundy - Cote d'Or
Pinot Noir is a thin-skinned, notoriously difficult-to-grow, low-yielding grape that finds its ancestral home in Burgundy, France, where it produces some of the world's most elegant and nuanced wines. While Burgundy remains its spiritual heartland, Pinot Noir has since traveled the globe, finding success in other cooler climates, notably in California, Oregon, New Zealand, and Germany. This grape is a challenge for any grower, as it requires specific conditions to show its best, and yet the wines it produces are capable of such a captivating and singular character.
