Editors notes
Aromas of pear, white flowers, peach and orange zest preface the 2019 Saint-Aubin 1er Cru Les Combes, a medium to full-bodied, layered and lively wine that’s bright and precise. Pure and saline, this later-ripening site has performed well in this warm, inherently concentrated vintage.
- Robert Parker
From the Pitangeret sector. Pale lemon colour, a little sweetness of fruit here on the nose, nothing clumsy. Tenser than expected on the palate, even a little lemony note, nicely balanced behind. Good length.
- Jasper Morris
Details
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Wine Type
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Apple
- Lemon
- Nectarine
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Palate
- Apple
- Cream
- Peach
Food Pairings
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Cheese -
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Poultry
Critic Scores & reviews
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Robert Parker's Wine Advocate
92"Aromas of pear, white flowers, peach and orange zest preface the 2019 Saint-Aubin 1er Cru Les Combes, a medium to full-bodied, layered and lively wine that’s bright and precise. Pure and saline, this later-ripening site has performed well in this warm, inherently concentrated vintage."
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Jasper Morris MW
89"From the Pitangeret sector. Pale lemon colour, a little sweetness of fruit here on the nose, nothing clumsy. Tenser than expected on the palate, even a little lemony note, nicely balanced behind. Good length."
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Locations
France
Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
Burgundy
Burgundy is undoubtedly the home of the finest Pinot Noir and Chardonnays in the world, where vineyards, or Domaines have been producing wines for over 2000 years. Burgundy is located in the North-east of France, an hours drive from Lyon and 2 hours from Paris. With over 100 appellations, or sub-regions (more than any other wine region) Burgundy is known for being the most terroir-oriented region in the World. The finest red wines of Burgundy are found in the Côte d'Or, a string of villages including Côte de Nuits, Gevrey-Chambertin, Morey St Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée and Nuits-St Georges.
There are flavours present in great Burgundys that are the envy of Pinot Noir producers worldwide. The elusive peacocks tail finish that goes on and on, and the pretty-elegance backed by Burgundy muscle is the goal of winemakers around the globe. The main levels in the Burgundy classifications, in descending order of quality, are: Grand crus, Premier crus, village appellations, and finally regional appellations. For the Chablis wines, a similar hierarchy of Grand Cru, Premier Cru and Village wines is used, plus Petit Chablis as a level below Village Chablis.
Saint-Aubin
Saint-Aubin is a village appellation in the southern portion of the Côte de Beaune region (Côte-d’Or) of Burgundy, France, where Chardonnay is the key white-wine variety and Pinot Noir is the key red-wine variety. This wine-growing village encompasses 30 Premiers Crus climats (specific vineyard sites) and is renowned for its excellent white Burgundies, which make up the majority of the wines. In their youth, these Chardonnays display white flowers, flint, and green almonds on the nose. With time, aromas of beeswax, honey, marzipan, ambergris, and cinnamon can develop. On the palate, these elegant wines are fresh and firm, becoming richer and more full-bodied with age. Saint-Aubin Pinot Noirs are dark garnet or crimson in colour. On the nose, expect dark fruits, including blackcurrants, blackberries, and morello cherries alongside spicy and occasionally mocha notes. The palate is silky and full, with a vibrant finish.
About the brand Joseph Colin
Joseph Colin is the son of Marc Colin and younger brother of Pierre-Yves Colin. After Pierre-Yves left in 2003 to start his now famous PYCM, Joseph took over Domaine Marc Colin with his two younger siblings, having worked with his father since 1993 at the age of 19. In 2017 Joseph followed in his older brother’s footsteps, by peeling 6+ hectares from the original family property to begin his own story. This process of bestowing the oldest children with some of the most beautiful vines in the world to make their own way in the wine world is a Burgundian tradition.
In the case of the Colin family, the parcels they were given include some of the choicest nuggets of Chardonnay soil on the planet, with the mother lode centered in and around St. Aubin, Puligny and Chassagne. Having started working with his father full-time at such a young age, Joseph knows the rocks and vines in this white Burgundy mecca like few others, meticulously caring for each parcel like his own personal garden. He has a hands-off approach in the cellar, fermenting with indigenous yeast and aging all of the wines in 350L barrels on their fine lees until bottling. The wines are all top examples of this most sacred of Chardonnay terroirs, with an electricity and verve that is so sought yet so rarely found.
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