Marc Colin Saint-Aubin 1er Cru En Remilly 2024
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The Land
Saint-Aubin is the great insider's appellation of the Côte de Beaune, a side valley tucked behind the more famous hills of Chassagne and Puligny. En Remilly is its finest white cru, and its position tells the story: the vineyard sits directly above Le Montrachet and runs up against Chevalier-Montrachet, sharing the same seam of limestone as Burgundy's most celebrated whites. The slope is steep and faces south to southwest between 260 and 320 meters, with a shallow, stony, pebbly topsoil only 20 to 40 centimeters deep over solid limestone. Water drains fast, roots dig for the rock, and the wine carries that stone through in flinty, mineral tension. This is Montrachet's neighbor without Montrachet's fame.
The Wine
100% Chardonnay from one of the highest-pedigree sites in Saint-Aubin. Whole-cluster pressed, fermented with native yeasts, and aged in French oak barrels with only a modest fraction new, resting on its fine lees for close to a year before bottling. The oak is a frame, not a flavor. Expect white peach, citrus, green apple, white flowers, and a distinct gunflint and crushed-shell minerality, with a taut, saline, chalky finish that keeps going. There is real cut here, the kind that ages. The 2024 vintage was small and difficult across Burgundy, with mildew pressure and low yields, but the fruit that came through made bright, energetic whites with firm acidity.
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. His father Pierre had planted in Puligny back in 1946. Today the estate 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. Two other Colin sons, Pierre-Yves Colin-Morey and Joseph, left to found their own well-known labels. The vines are worked by hand and the winemaking is precise and restrained, built to show the site rather than the cellar.
Food Pairing
A Saint-Aubin of this quality wants clean, savory food that lets the minerality show. Pour it with oysters or grilled langoustines, with roast chicken and lemon, with sole meunière or scallops seared in butter, or with a soft, bloomy cheese like Chaource. Its acidity and stony cut also handle a creamy risotto. Serve it cool but not ice-cold so the texture comes through. The kind of white that makes you understand why people chase Burgundy in the first place.
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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
Chardonnay, one of the world's most versatile and beloved white grape varieties, showcases a remarkable spectrum of styles, from the lean, mineral-driven expressions of Chablis in France to the rich, buttery, and oak-aged versions from California's Napa Valley. Its adaptability extends to cooler climates such as Burgundy, where it achieves elegance and complexity, and to regions like Australia's Yarra Valley, known for producing vibrant and fruit-forward renditions. This grape's ability to reflect its terroir, coupled with winemaking techniques, results in a wide array of profiles, including unoaked, crisp varieties with apple and citrus notes, to full-bodied wines with tropical fruit flavors and creamy textures.
