Pierre-Yves Colin-Morey

1/23/13 -

As we've said in the past... Pierre-Yves Colin-Morey is one of the top producers of white Burgundy, unquestionably in the top tier of producers alongside such luminaries as Jean-Francois Coche-Dury, Dominique Lafon and Jean-Marc Roulot.  From his base in Chassagne Montrachet, Pierre-Yves is producing a full range of whites from Bourgogne Blanc and Saint Aubin, up to Chevalier Montrachet and Montrachet. He releases the Bourgogne Blanc and the Saint Aubins first.  The wines from Meursault, Puligny and Chassagne are released about six months later.

The grapes are pressed in whole bunches in a pneumatic press over a three-hour period to extract a maximum of phenolic material, which helps protect the wine from premature oxidation. Pierre-Yves is using a larger size barrel: 350 liters instead of the standard size of 228 liters, so the wine has less contact with the wood. The maximum amount of new wood used is 30%, except for the Batard which has up to 50% new oak; the wines are all barrel fermented using the indigenous yeasts. He has a very deft touch with his use of new oak, and these are wines of great finesse. To further address his concerns about the premature oxidation of white Burgundies, Pierre-Yves is using a larger diameter cork, and instead of capsules a new kind of pliable wax that stays malleable.  Pierre-Yves is continually experimenting with new techniques so that he can produce old-fashioned, ageworthy white Burgundy. The Bourgogne and all of these Saint Aubins will benefit from extended cellaring and become fuller flavored and richer.

What does all this mean?  It means that it has become harder and harder to buy his wines, as international demand outstrips supply. This year we can offer only these very small quantities that will undoubtedly sell out quickly.