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Pierre-Yves Colin-Morey

2017 Pierre-Yves Colin-Morey, Chassagne-Montrachet Premier Cru, Abbaye de Morgeot Cuvee Clement & Emma

France Chardonnay Burgundy Chassagne-Montrachet Abbaye de Morgeot Premier Cru 750ML

Vinous

90-92

CellarTracker

91
/
2017 Pierre-Yves Colin-Morey, Chassagne-Montrachet Premier Cru, Abbaye de Morgeot Cuvee Clement & Emma
Pierre-Yves Colin-Morey

2017 Pierre-Yves Colin-Morey, Chassagne-Montrachet Premier Cru, Abbaye de Morgeot Cuvee Clement & Emma

France Chardonnay Burgundy Chassagne-Montrachet Abbaye de Morgeot Premier Cru 750ML

Vinous

90-92

CellarTracker

91
/
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

90-92

(this was the first vintage Colin harvested in 2017, as he wanted to avoid too much fatness): Bright, pale yellow-green. Nose dominated by pear, menthol and stone. A bit hard-edged and tough to taste today, showing an element of fresh herbs, firm acidity and a slight phenolic dryness. Like a few of the foregoing wines, this will need time to harmonize. Finishes with a slightly hard-edged lemon zest quality. Colin told me that he may rack the wine this summer but that his current plan is not to bottle his '17s until next March. He also noted that the yield here was easier to control in 2017 because the vineyard had escaped the frost in 2016.

What the Critics are Saying

Vinous

Vinous

90-92

(this was the first vintage Colin harvested in 2017, as he wanted to avoid too much fatness): Bright, pale yellow-green. Nose dominated by pear, menthol and stone. A bit hard-edged and tough to taste today, showing an element of fresh herbs, firm acidity and a slight phenolic dryness. Like a few of the foregoing wines, this will need time to harmonize. Finishes with a slightly hard-edged lemon zest quality. Colin told me that he may rack the wine this summer but that his current plan is not to bottle his '17s until next March. He also noted that the yield here was easier to control in 2017 because the vineyard had escaped the frost in 2016.