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Pierre-Yves Colin-Morey

2010 Pierre-Yves Colin-Morey, Batard-Montrachet Grand Cru

France Chardonnay Burgundy Batard-Montrachet Grand Cru 750ML

Vinous

95

Burghound

93-96

CellarTracker

94
/
2010 Pierre-Yves Colin-Morey, Batard-Montrachet Grand Cru
Pierre-Yves Colin-Morey

2010 Pierre-Yves Colin-Morey, Batard-Montrachet Grand Cru

France Chardonnay Burgundy Batard-Montrachet Grand Cru 750ML

Vinous

95

Burghound

93-96

CellarTracker

94
/
3 - 750ML Limit

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The moniker "PYCM" intimates quality to any well-heeled collector, an immediate feel of comfort in knowing what lies beneath those off-white wax capsules. Colin-Morey has made a name for himself and his wines that few have successfully done without sacrificing quality, which he has not.

Pierre-Yves Colin-Morey

From his cellars in Chassagne-Montrachet, Pierre-Yves Colin-Morey oversees an enviable palate of different vineyards from seemingly every white wine climat in Burgundy. Along with his inheritance of fine vineyards from his father Marc Colin, for whose domaine Pierre-Yves was winemaker from 1994-2005, Colin has expanded his range with purchases and leases in some of the best plots from Chassagne, Puligny, Meursault, Saint-Aubin and beyond. His small-parcel bottlings from Grand Crus and lesser-known lieu dits are all possessing his winemaking signature of native yeasts and in-barrel fermentations, allowing for similar elegance in each bottling.

The attention is great in the vineyard, where whether the vineyard is owned or leased, the farming is similarly fastidious, opting to harvest at perfect ripeness across all parcels. Grapes are pressed at slightly higher pressure than is common, allowing the natural phenolics to provide texture and add even more aging potential. Wines are fermented in 350L barrels and do not undergo any lees stirring, fining or filtering before bottling.

Meet the Producer

Pierre-Yves Colin-Morey

The moniker "PYCM" intimates quality to any well-heeled collector, an immediate feel of comfort in knowing what lies beneath those off-white wax capsules. Colin-Morey has made a name for himself and his wines that few have successfully done without sacrificing quality, which he has not.

From his cellars in Chassagne-Montrachet, Pierre-Yves Colin-Morey oversees an enviable palate of different vineyards from seemingly every white wine climat in Burgundy. Along with his inheritance of fine vineyards from his father Marc Colin, for whose domaine Pierre-Yves was winemaker from 1994-2005, Colin has expanded his range with purchases and leases in some of the best plots from Chassagne, Puligny, Meursault, Saint-Aubin and beyond. His small-parcel bottlings from Grand Crus and lesser-known lieu dits are all possessing his winemaking signature of native yeasts and in-barrel fermentations, allowing for similar elegance in each bottling.

The attention is great in the vineyard, where whether the vineyard is owned or leased, the farming is similarly fastidious, opting to harvest at perfect ripeness across all parcels. Grapes are pressed at slightly higher pressure than is common, allowing the natural phenolics to provide texture and add even more aging potential. Wines are fermented in 350L barrels and do not undergo any lees stirring, fining or filtering before bottling.

Vinous

Vinous

95

Good pale color. Brooding aromas of pineapple, mirabelle, clove, menthol and licorice. Conveys an impression of volume without weight, thanks to a near-perfect sugar/acid balance. Began rather inexpressive in the mouth but gained in complexity with air. Most impressive today on the mounting, palate-staining back end, which leaves behind notes of citrus fruit, wild herbs, menthol, wet stone and vanillin oak.

What the Critics are Saying

Vinous

Vinous

95

Good pale color. Brooding aromas of pineapple, mirabelle, clove, menthol and licorice. Conveys an impression of volume without weight, thanks to a near-perfect sugar/acid balance. Began rather inexpressive in the mouth but gained in complexity with air. Most impressive today on the mounting, palate-staining back end, which leaves behind notes of citrus fruit, wild herbs, menthol, wet stone and vanillin oak.