Domaine Simon Colin

Simon left Burgundy to study business, not specifically related to wine, but eventually decided to return to the region. After three years of working alongside his father in both Chassagne-Montrachet and South Africa, he gained his qualifications and interned with Etienne Sauzet. He then started his négociant business, which allowed him to experiment with different ideas and develop his own style.

Simon has since moved into his father’s former premises below Chassagne-Montrachet and taken over two-thirds of Philippe Colin’s vineyards. He is farming these organically, with certification currently underway.

In 2021, Simon’s wines are solely from the domaine. His white wines undergo sorting, like the reds, and are lightly crushed before pressing. The juice is settled for 24 hours, with the healthy solids retained. Fermentation takes place in barrel, without lees stirring, mostly in 228-liter barrels, although he is also experimenting with 350-liter barrels. Typically, Simon uses 20-25% new wood. The sorting table allows him to assess how much whole bunches to use for his Pinot Noirs – in 2021, he opted for very little. The extraction process is light, more akin to an infusion. Simon aims for his wines to be approachable when young but also capable of aging.

The 2021 reds and whites were racked around harvest time and bottled in December. No filtration is done, although Simon may fine the whites if necessary. I was impressed with Simon’s thoughtful and reflective approach, as well as with the wines from his first full vintage.