Domaine started independently by Marc Collin's second son
Joseph, the second son of Marc Collin, one of the greatest domaines in Saint-Aubin, became independent in 2017 and is a domaine that was also started in Saint-Aubin. Joseph started working in 1993 when he was 19 years old in a winery family where his mother Michel's family was the maker of Saint-Aubin and his father Marc's family was the maker of Chassagne-Montrachet. The eldest son, third son, and eldest daughter are all engaged in wine making, and the eldest son Pierre Yves became independent in 2005 and launched Pierre Yves Collin Moret in Chassagne-Montrachet.
Wine making with biodynamics in mind
On the 6.5ha vineyard inherited from my parents, we produce wines from 19 appellations, including the village names of Saint-Aubin, Chassagne, and Puligny, as well as first and special grades. We are conscious of biodynamics and do not use herbicides or chemical fertilizers on the fields. The steeply sloped vineyards of Châtennières and Sentiers du Croux are mowed by hand to avoid soil erosion, and measures taken to prevent vine diseases are carried out in a respectful manner. Harvesting is completely hand-picked and can take up to three weeks, as each vineyard waits until the grapes are at the ideal ripeness and balance. Red wine is 75% destemmed and not pressed. Fermentation is carried out by indigenous yeasts, so there is minimal intervention during the approximately 20 days of cuvaison. The wine is transferred to barrels using gravity and is aged in barrels (15-20% new barrels) for 12 months. We perform racking using gravity on fruit days and full moon days on the lunar calendar. After resting the wine for two months, it is bottled without filtration. All white wines are pressed after harvest, and are transferred to barrels as soon as indigenous yeast fermentation begins, without deboulevage or low-temperature maceration. Barrel aging is 12 months. Batonnage is not performed, and the barrels are cleaned once every two weeks. After 12 months, choose a new moon, fruit day, or flower day on the lunar calendar to rack the wine and then refine it. The wine is allowed to rest in the tank for two months before being bottled without filtration.
Joseph's wines are characterized by a distinct fruit flavor with a contrast of acidity and minerality, a testament to over 25 years of experience and knowledge.
