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Ulysse Collin's Pierrieres and Maillons
14 November 2017

Olivier Collin has, in just a relatively short period of time, established himself as one of Champagne’s foremost winemaking talents. His range of single vineyard champagnes are studies in terroir and prove just what can be achieved in Champagne when a diligent vigneron works old vines on interesting soils. The domaine is based in Congy, on the Coteaux du Morin (almost a continuation of the Côte des Blancs), where the Collin family has owned vines since 1812, yet it was only in 2003 that Olivier managed to bring production back in house. He cites Anselm Selosse as an inspiration, with whom he did an internship, yet his wines feature none of the trademark Selosse oxidation. Viticulture is “80% organic” and focussed first and foremost on soil health. Copper is eschewed, organic as it is, as both ineffective and potentially harmful to the life of the soils from which his vines grow. Winemaking begins in a 50 year old traditional coquard press, all the better to ‘feel’ the press in action. Fermentation is spontaneous and ageing is carried out in old wooden barriques, for at least twelve months, frequently now longer. The wines are held sur fine lie with no battonage and topping up is done regularly. The cuvee and the taille are vinified separately, to be blended together pre bottling if Olivier feels the taille is going to contribute to a more balanced wine. Reserve wines are aged in fuders on their fine lees, by vineyard and by vintage, a fact Olivier deems an important contributing factor to the final freshness of the wines. Nothing is fined or filtered.    Read More

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