Domaine Simon Colin

Simon left Burgundy to do commerce studies, not especially in wine, then decided to return. After three years working with his father in both Chassagne-Montrachet and South Africa. He gained his qualifications, interned with Etienne Sauzet, then started his negoce, which enabled him to practice different ideas and work out his own style. He has now moved into his father’s old premises below Chassagne-Montrachet and has taken on two-thirds of Philippe Colin’s vineyards, which he is farming organically with certification under way.

In 2021 his wines are domaine only. The whites go across the sorting table like the reds, are crushed lightly before pressing, settled over 24 hours with the healthy solids retained, fermented in barrel without lees stirring, mostly using 228 litre barrels but investigating 350s as well. Typically Simon is using 20-25% new wood. The sorting table enables Simon to see what percentage of whole bunches to use for his pinots – not much in 2021. Extraction is light, more an infusion. Ideally he would like his wines to be accessible in youth but capable of ageing too.

The 2021s of both colours were racked either side of harvest for bottling in December. No filtration, but Simon may fine the whites if necessary. I was impressed with Simon’s intelligent and reflective approach, and indeed by the wines in his first full vintage.