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Pierre-Yves Colin-Morey

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

France Chardonnay Burgundy Chevalier-Montrachet Grand Cru 750ML

Vinous

92

Burghound

91-94

CellarTracker

95
/
2012 Pierre-Yves Colin-Morey, Chevalier-Montrachet Grand Cru
Pierre-Yves Colin-Morey

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

France Chardonnay Burgundy Chevalier-Montrachet Grand Cru 750ML

Vinous

92

Burghound

91-94

CellarTracker

95
/
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

Pale, bright yellow. Apple, menthol and a hint of spearmint on the nose. Quite tight and unforgiving on the palate--even a bit painful in the early going--with powerful crushed-stone minerality enlivening the intense flavors of pear, lemon and white flowers. Tightly chiseled grand cru with a dry finish that saturates the palate with dusty stone. Will need at least six to eight years in bottle to fully express itself, but will it truly expand? These vines suffered more in the August heat than the Batard, according to Colin.

What the Critics are Saying

Vinous

Vinous

92

Pale, bright yellow. Apple, menthol and a hint of spearmint on the nose. Quite tight and unforgiving on the palate--even a bit painful in the early going--with powerful crushed-stone minerality enlivening the intense flavors of pear, lemon and white flowers. Tightly chiseled grand cru with a dry finish that saturates the palate with dusty stone. Will need at least six to eight years in bottle to fully express itself, but will it truly expand? These vines suffered more in the August heat than the Batard, according to Colin.