One of the brightest lights in white Burgundy, Pierre Yves Colin-Morey, makes some of the most sought out white wines.

New Arrivals from Pierre Yves Colin-Morey!

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For years now, we have been fortunate to be able to offer the excellent Burgundies of Pierre Yves Colin-Morey, whose wines stand astride the confluence of mineral precision, opulence, and elegance. This shouldn’t come as news to anyone who loves white Burgundy, but Pierre Yves Colin-Morey has risen to the top rank of the region’s producers. That they have done so based on the less-than-fashionable appellation of St. Aubin, is in some ways the more notable accomplishment. Considered a rising star over the last decade (though he worked at his family’s Domaine Marc Colin until 2005), Colin-Morey’s wines have achieved must-buy status among Burgundy lovers. They supplement their estate-grown fruit with top flight purchased grapes, making them something of a hybrid negociant. The winemaking is hands-off and deliberative, producing wines which combine beautiful fruit purity with vivid terroir delineation. Any wines considered below their standards are sold off.

The grapes are pressed slowly under high pressure into barrels where fermentations are started with native yeasts. They undergo a long elevage in 350-liter demi-muid rather than the typical 228-liter barrel, moderating the influence of wood on the wine and preserving the aromatic purity of the fruit. There is no lees stirring, and the wines are bottled unfiltered. Additionally, Colin-Morey has been proactive in the prevention of premature oxidation, utilizing larger diameter corks and wax capsules. These are wines to cellar; while a bit reductive in their youth, they blossom with age to reveal great finesse, concentration, and precision. 

As with the past few vintages, the yields were down in 2016. A precocious Spring and budding was met with one of the most severe frosts since 1985. This was followed by rampant mildew and hail in some cases. Yet despite the punishing growing conditions, the best growers made electric wines. The weather produced cool-toned wines with acidity and terroir detail, if not weight. I’ve been greatly impressed by the results of the herculean efforts in the vines; and we hope you will find space in your cellar for these beautiful wines. John McIlwain

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