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Pierre-Yves Colin-Morey

2017 Pierre-Yves Colin-Morey, Chassagne-Montrachet Premier Cru, Cailleret

France Chardonnay Burgundy Chassagne-Montrachet Cailleret 750ML

Vinous

92-95

CellarTracker

94
/
2017 Pierre-Yves Colin-Morey, Chassagne-Montrachet Premier Cru, Cailleret
Pierre-Yves Colin-Morey

2017 Pierre-Yves Colin-Morey, Chassagne-Montrachet Premier Cru, Cailleret

France Chardonnay Burgundy Chassagne-Montrachet Cailleret 750ML

Vinous

92-95

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

92-95

Bright medium yellow-green. Alluring scents of lemon drop, caraway seed, pungent crushed rock and spices. Wonderfully fine-grained and slightly glyceral, with its flavors of lemon zest, anise and crushed rock conveying terrific mineral-driven definition and purity. Turns more austere on the very long, slowly mounting, white-peppery whiplash of a finish. A potentially great, elegant example of an outstanding terroir. Colin has three 350-liter barrels of this juice, one of them new--or about 42 hectoliters per hectare. He told me that this wine was nothing at the beginning: both oxidized and reduced at the same time.

What the Critics are Saying

Vinous

Vinous

92-95

Bright medium yellow-green. Alluring scents of lemon drop, caraway seed, pungent crushed rock and spices. Wonderfully fine-grained and slightly glyceral, with its flavors of lemon zest, anise and crushed rock conveying terrific mineral-driven definition and purity. Turns more austere on the very long, slowly mounting, white-peppery whiplash of a finish. A potentially great, elegant example of an outstanding terroir. Colin has three 350-liter barrels of this juice, one of them new--or about 42 hectoliters per hectare. He told me that this wine was nothing at the beginning: both oxidized and reduced at the same time.