Domaine Bruno Colin is located in Chassagne-Montrachet. The domaine’s holdings cover 8.75 hectares of vineyards within 22 appellations of Chassagne-Montrachet, Puligny-Montrachet, Saint- Aubin, Santenay and Dezize-les-Maranges. The vines are cultivated according to sustainable principles, though not certified yet.

The current winemaker in charge is Bruno Colin. His wines show enjoyable tension and pure, lively minerality, with plenty of depth and richness.

The top wines of the domaine are Chassagne-Montrachet Premier Cru Les Vergers, Puligny-Montrachet Premier Cru La Truffière and Chassagne-Montrachet Premier Cru Les Chenevottes. The Chassagne-Montrachet Premier Cru Les Vergers 2010 scored 93, Puligny-Montrachet Premier Cru La Truffière 2009 scored 93, and the Chassagne-Montrachet Premier Cru Les Chenevotte 2014 scored 93 by the Wine Advocate.

Robert Parker’s tasting notes on the Chassagne-Montrachet Premier Cru Les Vergers 2010: “Colin’s 2010 Chassagne-Montrachet Les Vergers comes across as intensely perfumed and exotic in this vintage. White flowers, lychee, spices and lemon zest are some of the nuances that emerge from the glass. Despite the wine’s overt aromas and flavors, the mineral components are very much in evidence. The medium-bodied style shows the more refined side of the village. This is a fascinating and intriguing wine from Bruno Colin. Anticipated maturity: 2013+.”

Bruno Colin is the winemaker of Domaine Bruno Colin.

Bruno Colin started his path as a winemaker graduating the technical and commercial training at the Beaune Viticultural School.

Afterwards, in 1993, he joined his father's domaine - Domaine Michel Colin-Deleger. In 2003, the domaine was divided between Bruno Colin and his brother Philippe Colin.

The first vintage of Domaine Bruno Colin was the one of 2004. He also started to become a négociant.

The vines of Domaine Bruno Colin are cultivated according to sustainable principles, though not certified yet.

In the vineyards, regular ploughing and earthing up are conveyed. Besides, pruning, disbudding, lifting and stripping are applied following the time of the year. The harvesting is manual.

The whites are pneumatically pressed, settled and fermented on fine lees in oak barrels with 20 to 25 percent new oak. Maturation lasts 12 months and is followed by racking and blending in stainless steel vats for an additional 3 to 6 months. Before bottling, fining and filtering are carried out if needed.

The reds are sorted twice - in the vineyard and on a vibrating sorting table. The grapes are totally destemmed and settled for a couple of days of cold maceration. Fermentation is conveyed under precise temperature control with light pumping over. Maturation occurs in oak barrels with 25 percent new oak and lasts approximately 12 months. Afterwards, the wines are racked and blended in stainless steel vats for 3 to 6 months before being bottled.

Since the 2013 vintage, Bruno Colin has been waxing most of his bottles.