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.