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Pierre-Yves Colin-Morey

2012 Pierre-Yves Colin-Morey, Batard-Montrachet Grand Cru

France Chardonnay Burgundy Batard-Montrachet Grand Cru 750ML

Wine Advocate

94-96

Vinous

93

Burghound

91-94

CellarTracker

94
/
2012 Pierre-Yves Colin-Morey, Batard-Montrachet Grand Cru
Pierre-Yves Colin-Morey

2012 Pierre-Yves Colin-Morey, Batard-Montrachet Grand Cru

France Chardonnay Burgundy Batard-Montrachet Grand Cru 750ML

Wine Advocate

94-96

Vinous

93

Burghound

91-94

CellarTracker

94
/
0 In Stock

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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.

The Wine Advocate

Wine Advocate

94-96

The 2012 Batard-Montrachet Grand Cru might turn out to be Pierre-Yves Colin’s finest achievement in 2012 – including the Chevalier-Montrachet. It already offers a very expressive and lively bouquet with ebullient aniseed scents soaring from the glass, all with super delineation. The palate is medium-bodied, vibrant with hints of lemongrass and ginger. This Batard is very intense and concentrated for what is habitually a reticent Grand Cru in its youth, while the finish soars away. This is a grand cru revving up on the starting line. Climb on board. Readers should check out my video taken with Pierre-Yves onwww.erobertparker.com, where he discusses his impression of the 2012 vintage. He is the prime example of a vigneron that might not possess his own vines, yet creates wines that surpass many of those who do. The bottom line is that volume was approximately 40% to 50% down compared to 2011 (apart from St. Aubin that was only 20% to 25% down.) Pierre-Yves explained that his 2012s displayed much higher acid levels compared to 2011 and opined that they will be shy at the beginning. He expressed the importance of not wishing to “push” the wines, so that he could stay true to what he feels is a more classic vintage in the mold of 2007 and 2010. Tasting through the complete set of 2012s, Pierre-Yves clearly had a firm grasp on the vintage and his wines were (again) a cut above the rest, from his generic white Burgundy to his clutch of grand crus.

Vinous

Vinous

93

Pale yellow. Tangy aromas of ripe peach, ginger, clove and smoky minerality. Youthfully austere today, but showing lovely cut and finesse to the flavors of citrus fruit, crushed stone and flowers. With its penetrating acidity and outstanding density of texture, this extremely backward grand cru is almost bitter now and should be slow to unfold. Colin noted that his Batard vines did not suffer during hot, dry weather in August.

What the Critics are Saying

The Wine Advocate

Wine Advocate

94-96

The 2012 Batard-Montrachet Grand Cru might turn out to be Pierre-Yves Colin’s finest achievement in 2012 – including the Chevalier-Montrachet. It already offers a very expressive and lively bouquet with ebullient aniseed scents soaring from the glass, all with super delineation. The palate is medium-bodied, vibrant with hints of lemongrass and ginger. This Batard is very intense and concentrated for what is habitually a reticent Grand Cru in its youth, while the finish soars away. This is a grand cru revving up on the starting line. Climb on board. Readers should check out my video taken with Pierre-Yves onwww.erobertparker.com, where he discusses his impression of the 2012 vintage. He is the prime example of a vigneron that might not possess his own vines, yet creates wines that surpass many of those who do. The bottom line is that volume was approximately 40% to 50% down compared to 2011 (apart from St. Aubin that was only 20% to 25% down.) Pierre-Yves explained that his 2012s displayed much higher acid levels compared to 2011 and opined that they will be shy at the beginning. He expressed the importance of not wishing to “push” the wines, so that he could stay true to what he feels is a more classic vintage in the mold of 2007 and 2010. Tasting through the complete set of 2012s, Pierre-Yves clearly had a firm grasp on the vintage and his wines were (again) a cut above the rest, from his generic white Burgundy to his clutch of grand crus.

Vinous

Vinous

93

Pale yellow. Tangy aromas of ripe peach, ginger, clove and smoky minerality. Youthfully austere today, but showing lovely cut and finesse to the flavors of citrus fruit, crushed stone and flowers. With its penetrating acidity and outstanding density of texture, this extremely backward grand cru is almost bitter now and should be slow to unfold. Colin noted that his Batard vines did not suffer during hot, dry weather in August.