Domaine Philippe Colin Saint-Aubin 1er Cru "le Charmois"

When Philippe Colin separated from Domaine Michel Colin-Déléger in 2004, he inherited a family philosophy rooted in Chassagne-Montrachet limestone but made a deliberate technical break: white fermentation begins in thermoregulated stainless steel at low temperature before transfer to barrel, a hybrid approach almost no Côte de Beaune peer replicates at this scale.

Le Charmois, a Premier Cru climat in Saint-Aubin, sits on the appellation's characteristically shallow, high-limestone soils — less clay-dominant than the Chassagne village parcels below — producing Chardonnay with a tighter, more nervy mineral frame and lower natural weight than the domaine's home village.

The 2017 vintage delivered a growing season of early warmth followed by a cool, slow August ripening, yielding wines with precise acidity and concentrated but not overripe fruit. Fermentation completes in French oak barrels of 228 L, 450 L, and 500 L sourced

from five cooperages, with malolactic fermentation in barrel and 12–18 months on fine lees with periodic bâtonnage, followed by 3–6 months rest in stainless steel vat before light filtration and bottling under the domaine's signature technical wax capsule seal — introduced in 2011 and applied to all whites from village level upward.

What separates this from most Saint-Aubin Premier Cru is that steel-to-barrel transfer: the floral aromatic register is locked in before oak contact begins, so the lees texture arrives without suppressing the site's limestone-driven tension. At 2017's drinking window, the wine sits in a sweet spot of integrated oak and emerging secondary complexity.