93pts Robert Parker's Wine Advocate
The 2017 Chassagne-Montrachet 1er Cru Les Champs Gain is showing very well from bottle, unfurling in the glass with a lovely bouquet that mingles citrus oil and mandarin with notes of white flowers and green apple. Medium to full-bodied, enveloping and textural, it's deep and concentrated, with fine tension at the core and a long, saline finish.
Damien Colin continues his progression towards longer élevage in larger vessels: In 2017, he purchased more 300- and 350-liter barrels, a trend that continued in 2018, and after a year in wood, his wines now see a protracted sojourn in tank on the lees. He's adding less sulfur dioxide at harvest, finding that fermentations last longer. And longer élevage with attendant natural clarification meant that he was able to bottle his 2017s entirely without fining or filtration. Those 2017s, revisited from bottle, confirmed their fine showing last year; and 2018, rounder and more immediate in style, looks to be another success for Domaine Marc Colin, as my notes testify. William Kelley
Born in 1944, Marc Colin established his domaine in 1970, from vineyards inherited by him and his wife, Michèle. The domaine now totals 19 ha. They have always made wines of great finesse and opulence. The Colin’s first son, Pierre-Yves, took over the winemaking duties in 1995, and left to pursue his own domaine (Pierre-Yves Colin-Morey) with wife, Caroline Morey in 2002, but not without first updating the winery, investing in new equipment and improving the vineyard management. Today the domaine is ably run by brothers Joseph and Damien, and sister Caroline. Damien is responsible for the winemaking and aging, Joseph tends to the vineyards, and Caroline the sales bureau. Joseph farms as organically as possible but refuses to be hamstrung by dogmatically following any viticulture or winemaking philosophy. Damien Colin is always seeking finesse and balance; he wants the wine to speak of the vineyards from which they come and has a gentle hand with new oak. He uses only the wild yeast from each vineyard and there is zero lees stirring. The result are stunning Burgundies coming from a devoted viticultural family with a lasting legacy.