“Here the nose is quite pure with its array of pear liqueur, tangerine, hazelnut and acacia blossom. The generously proportioned, round and seductively textured medium weight flavors exude evident minerality on the youthfully austere, long and balanced finale. This is very Narvaux in character and is excellent for its level.”-89-92BH♥, Outstanding Top Value
The young Pierre-Yves Colin is rapidly becoming one of most highly regarded winemakers in Burgundy. He has been making the wine at Marc Colin, the family Domaine, for over 10 years. He went to enology school in Beaune and worked at Chalk Hill as well as wineries in the Northern Rhône, Languedoc and Loire before returning to Burgundy. He and his wife Caroline, Jean-Marc Morey’s daughter, founded their own negociant firm and made 150 cases total from five appellations in the debut 2001 vintage.
The approach in both the vineyard and the winery is natural and non-interventionist. At Domaine Marc Colin he eliminated the use of herbicides in most of the vineyards and switched to plowing, which deepens the root system and improves the flavors of the wine. He follows the same program at his estate vineyards. Approximately 60% of the total production now comes from the estate vineyards in Chassagne and Saint Aubin. They bought a new press in 2006 and Pierre-Yves now harvests most of the purchased fruit with his own team. Production of the 1er and Grand Crus is still miniscule – only 2 or 3 barrels from each vineyard.
The juice is pressed into barrel before primary fermentation and then Pierre-Yves leaves them alone as much as possible. Fermentation is always initiated by natural yeast and he does not stir the lees, rack the barrels or even filter the wines.
Pierre-Yves also prefers unusual barrels – about 80% of them are 50% larger than normal Burgundy barrels. Depending on the vintage, most of the top wines are aged in new oak, but the larger barrels minimize the oak influence and also delay the malolactic fermentation. The cellar is also kept very cold to further delay the malolactic fermentation – which ideally finishes 8-9 months after harvest. Approximately 18 months after harvest the wines are lightly fined and then bottled. The extended elévage helps preserve aromatic intensity and purity as well as giving the wines the right balance for long-term ageing.