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Pierre-Yves Colin-Morey

2017 Pierre-Yves Colin-Morey, Batard-Montrachet Grand Cru

France Chardonnay Burgundy Batard-Montrachet Grand Cru 750ML

Vinous

93-95

Burghound

93-95

CellarTracker

94
/
2017 Pierre-Yves Colin-Morey, Batard-Montrachet Grand Cru
Pierre-Yves Colin-Morey

2017 Pierre-Yves Colin-Morey, Batard-Montrachet Grand Cru

France Chardonnay Burgundy Batard-Montrachet Grand Cru 750ML

Vinous

93-95

Burghound

93-95

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.

Vinous

Vinous

93-95

(Colin has two 350-liter barrels of Bâtard in 2017, as he has supplemented his parcel of 70-year-old vines with the equivalent of another barrique of wine from 85-year-old vines owned by his father-in-law on the Chassagne side of the appellation): Bright yellow-green. At once deeper-pitched and more discreet on the nose than the Bâtard but still offering lovely floral lift to its aromas of fresh white peach and pear blossom. Then wonderfully dense, even thick, in the mouth, but at the same time high-pitched, adamantly dry and classic, conveying a suggestion of smoked meat and a powerful, slightly phenolic character more akin to a red wine. The tiny berries here yielded just 28 hectoliters per hectare, and that may explain why this seriously concentrated wine is compact and austere in the early going. Delivering great volume without any undue weight, this very distinctive Bâtard will be slow to evolve and should be long-lived. (13.3% alcohol)

What the Critics are Saying

Vinous

Vinous

93-95

(Colin has two 350-liter barrels of Bâtard in 2017, as he has supplemented his parcel of 70-year-old vines with the equivalent of another barrique of wine from 85-year-old vines owned by his father-in-law on the Chassagne side of the appellation): Bright yellow-green. At once deeper-pitched and more discreet on the nose than the Bâtard but still offering lovely floral lift to its aromas of fresh white peach and pear blossom. Then wonderfully dense, even thick, in the mouth, but at the same time high-pitched, adamantly dry and classic, conveying a suggestion of smoked meat and a powerful, slightly phenolic character more akin to a red wine. The tiny berries here yielded just 28 hectoliters per hectare, and that may explain why this seriously concentrated wine is compact and austere in the early going. Delivering great volume without any undue weight, this very distinctive Bâtard will be slow to evolve and should be long-lived. (13.3% alcohol)