- Pierre-Yves Colin-Morey
- 2021 - 2030
- Case size
- Available Now
Stephen Tanzer, September 2016,
(Colin picked this fruit on the fourth day of the harvest, which he described as "possibly a bit late"): Strong white peach and nectarine aromas accented by anise and white pepper. More plump and sweet than most of the preceding wines from Chassagne and Puligny, and a bit warm in spite of the fact that its alcohol is not quite 13%. Nicely concentrated, and lifted by a peppery nuance (and some CO2), but doesn't quite come alive today. Will this show more personality by the time it goes into bottle?
Jancis Robinson, November 2016
Cask sample. Fresh and friendly. Easy and open. Not the density of some of Pierre-Yves’ top appellations but a very good ambassador for the style. Drink 2019-2026
Domaine Pierre-Yves Colin-Morey is based in the village of Chassagne Montrachet and is the creation of Pierre-Yves Colin and Caroline Morey. Talented winemaker Pierre-Yves started out at his father’s estate, Domaine Marc Colin in 1994. In 2001 he and his wife, Caroline Morey, set up a small négociant operation on the side and in 2005 he left the family domaine to pursue this venture full time, taking with him six hectares of Marc Colin vineyards. Today, a third of production is négoce while the rest comes from vines they own. In the winery, Pierre-Yves and Caroline have gone to great lengths to prevent premature oxidation, including using corks with a wider diameter. There is no bâtonnage and the wines are kept in barrel longer (mostly 350 litres demi-muids) to avoid the need for fining and filtration.
Meursault is the first great white wine area that one stumbles upon on leaving Beaune. Unlike other white dominated appellations in Burgundy, Meursault has no grand cru vineyards. It nonetheless has significant flair and power which make up for this deficiency. Indeed, if tasted blind some of these wines could even surpass other Burgundian grand crus. They are no fainting daisies. This may partially be due to Meursault's lower water table which enables the roots to delve deep in the soil picking up many trace minerals and which further stresses the vines. In addition, the cellars are more profound and cooler, enabling long fermentations, which increase complexity and longevity. Some interesting red wines are also made.