| Region of production: | Côte de Beaune |
| Winery Location: | Chassagne-Montrachet |
| Year Established: | 2001 |
Vineyard Holdings
5.35 ha
- Chassagne-Montrachet Les Caillerets Premier Cru: 0.2 ha Chardonnay, planted in 1950
- Chassagne-Montrachet Les Chenevottes Premier Cru: 0.4 ha Chardonnay, planted in 1960
- Saint-Aubin En Remilly Premier Cru: 0.65 ha Chardonnay, planted in 1975
- Saint-Aubin La Chatenière Premier Cru: 0.60 ha Chardonnay, planted in 1970
- Chassagne-Montrachet Les Ancegnières: 0.4 ha Chardonnay, planted in 1930
Top Wines Produced
- Chassagne-Montrachet Les Caillerets Premier Cru
- Chassagne-Montrachet Les Chenevottes Premier Cru
- Saint-Aubin En Remilly Premier Cru
- Saint-Aubin La Chatenière Premier Cru
- Chassagne-Montrachet Les Ancegnières
Inaugural Vintages
- 2001 for négociant wines
- 2006 for domaine wines
Average Total Production
- 72,000 bottles
Summary
Pierre-Yves Colin is the oldest son of Saint-Aubin’s Marc Colin. In 2001, while working at the family domaine, Pierre-Yves began a négociantproject with his wife, Caroline Morey. In 2005, he left Domaine Marc Colin to focus on this new business, and in 2006 he took his share of the family vines to found his own domaine in addition to his négociant work. With last names like Colin and Morey in this part of town, Pierre-Yves’s and Caroline’s list of local grower contacts is long, and they regularly produce an extensive lineup of grand and premier cru wines from Chassagne and Puligny-Montrachet. In their own vineyards, they are currently experimenting with organic viticulture, yields are controlled by severe green pruning, and dead vines are replaced by sélection massale. In a short period of time, Pierre-Yves Colin-Morey cemented itself as a star producer in Burgundy.
Style & Vinification Techniques
Pierre-Yves’s wines are powerful and clean. The whites are whole-cluster pressed, and the juice goes directly to barrel without settling. The wines ferment with indigenous yeast in 30% new oak—50% new for the Bâtard-Montrachet. Around 80% of the barrels are 350 liters (rather than the traditional 228-liter pièce) in order to minimize the impact of new oak on the wine. The cellar is kept cool during malolactic fermentation, which finishes eight to nine months after harvest. The wines spend 16-20 months there prior to bottling, and bâtonnageis not practiced. The wines are fined if needed, and bottled without filtration.
Producer Website: N/A