Pierre-Yves Colin-Morey 'La Chatenière' 1er Cru, Saint-Aubin, Burgundy, France 2022
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
Pierre-Yves Colin-Morey, a distinguished winemaker in Chassagne-Montrachet, is renowned for crafting exceptional wines that express the unique characteristics of their terroirs.
As one of the most revered producers in Burgundy today, Pierre-Yves is known for his precision, restraint, and minimal interventionist approach. After working alongside his father at Domaine Marc Colin, Pierre-Yves launched his own domaine in 2001, quickly establishing a cult following. His wines are defined by purity, tension, and an almost electric transparency of site expression, often eschewing bâtonnage and relying on long élévage in larger demi-muids to maintain freshness and focus.
His Saint-Aubin wines, in particular, are among the finest expressions of this rising appellation, showing just how powerful and precise these lesser-known sites can be in the right hands.
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WINEMAKER: Pierre-Yves Colin
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FARMING: Organic (uncertified)
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VARIETY: 100% Chardonnay
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TERROIR: ‘La Chatenière’ is a steep, south-facing premier cru vineyard on the western edge of the Côte de Beaune. The site’s thin topsoil over limestone bedrock results in naturally low yields and high minerality. Elevation and exposure contribute to freshness, structure, and aromatic lift.
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VINIFICATION: Native yeast fermentation in oak barrels with no bâtonnage. Low-intervention approach emphasizing site transparency; minimal sulfur used.
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AGING: Aged for roughly 18 months in 350L and 500L French oak barrels, with a restrained percentage of new oak; bottled unfiltered.
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TASTING NOTES: This is a focused and racy white Burgundy with lemon curd, crushed stone, white flowers, and green apple skin. The texture is vibrant and tightly coiled, with electric acidity and a chalky, lingering finish.
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FOOD PAIRINGS: Pair with shellfish, goat cheese tart, or roast chicken with tarragon cream sauce.
Pierre-Yves Colin-Morey, a distinguished winemaker in Chassagne-Montrachet, is renowned for crafting exceptional wines that express the unique characteristics of their terroirs.
As one of the most revered producers in Burgundy today, Pierre-Yves is known for his precision, restraint, and minimal interventionist approach. After working alongside his father at Domaine Marc Colin, Pierre-Yves launched his own domaine in 2001, quickly establishing a cult following. His wines are defined by purity, tension, and an almost electric transparency of site expression, often eschewing bâtonnage and relying on long élévage in larger demi-muids to maintain freshness and focus.
His Saint-Aubin wines, in particular, are among the finest expressions of this rising appellation, showing just how powerful and precise these lesser-known sites can be in the right hands.
-
WINEMAKER: Pierre-Yves Colin
-
FARMING: Organic (uncertified)
-
VARIETY: 100% Chardonnay
-
TERROIR: ‘La Chatenière’ is a steep, south-facing premier cru vineyard on the western edge of the Côte de Beaune. The site’s thin topsoil over limestone bedrock results in naturally low yields and high minerality. Elevation and exposure contribute to freshness, structure, and aromatic lift.
-
VINIFICATION: Native yeast fermentation in oak barrels with no bâtonnage. Low-intervention approach emphasizing site transparency; minimal sulfur used.
-
AGING: Aged for roughly 18 months in 350L and 500L French oak barrels, with a restrained percentage of new oak; bottled unfiltered.
-
TASTING NOTES: This is a focused and racy white Burgundy with lemon curd, crushed stone, white flowers, and green apple skin. The texture is vibrant and tightly coiled, with electric acidity and a chalky, lingering finish.
-
FOOD PAIRINGS: Pair with shellfish, goat cheese tart, or roast chicken with tarragon cream sauce.
Pierre-Yves Colin-Morey, a distinguished winemaker in Chassagne-Montrachet, is renowned for crafting exceptional wines that express the unique characteristics of their terroirs.
As one of the most revered producers in Burgundy today, Pierre-Yves is known for his precision, restraint, and minimal interventionist approach. After working alongside his father at Domaine Marc Colin, Pierre-Yves launched his own domaine in 2001, quickly establishing a cult following. His wines are defined by purity, tension, and an almost electric transparency of site expression, often eschewing bâtonnage and relying on long élévage in larger demi-muids to maintain freshness and focus.
His Saint-Aubin wines, in particular, are among the finest expressions of this rising appellation, showing just how powerful and precise these lesser-known sites can be in the right hands.
-
WINEMAKER: Pierre-Yves Colin
-
FARMING: Organic (uncertified)
-
VARIETY: 100% Chardonnay
-
TERROIR: ‘La Chatenière’ is a steep, south-facing premier cru vineyard on the western edge of the Côte de Beaune. The site’s thin topsoil over limestone bedrock results in naturally low yields and high minerality. Elevation and exposure contribute to freshness, structure, and aromatic lift.
-
VINIFICATION: Native yeast fermentation in oak barrels with no bâtonnage. Low-intervention approach emphasizing site transparency; minimal sulfur used.
-
AGING: Aged for roughly 18 months in 350L and 500L French oak barrels, with a restrained percentage of new oak; bottled unfiltered.
-
TASTING NOTES: This is a focused and racy white Burgundy with lemon curd, crushed stone, white flowers, and green apple skin. The texture is vibrant and tightly coiled, with electric acidity and a chalky, lingering finish.
-
FOOD PAIRINGS: Pair with shellfish, goat cheese tart, or roast chicken with tarragon cream sauce.
Pierre-Yves Colin-Morey, a distinguished winemaker in Chassagne-Montrachet, is renowned for crafting exceptional wines that express the unique characteristics of their terroirs.
As one of the most revered producers in Burgundy today, Pierre-Yves is known for his precision, restraint, and minimal interventionist approach. After working alongside his father at Domaine Marc Colin, Pierre-Yves launched his own domaine in 2001, quickly establishing a cult following. His wines are defined by purity, tension, and an almost electric transparency of site expression, often eschewing bâtonnage and relying on long élévage in larger demi-muids to maintain freshness and focus.
His Saint-Aubin wines, in particular, are among the finest expressions of this rising appellation, showing just how powerful and precise these lesser-known sites can be in the right hands.
-
WINEMAKER: Pierre-Yves Colin
-
FARMING: Organic (uncertified)
-
VARIETY: 100% Chardonnay
-
TERROIR: ‘La Chatenière’ is a steep, south-facing premier cru vineyard on the western edge of the Côte de Beaune. The site’s thin topsoil over limestone bedrock results in naturally low yields and high minerality. Elevation and exposure contribute to freshness, structure, and aromatic lift.
-
VINIFICATION: Native yeast fermentation in oak barrels with no bâtonnage. Low-intervention approach emphasizing site transparency; minimal sulfur used.
-
AGING: Aged for roughly 18 months in 350L and 500L French oak barrels, with a restrained percentage of new oak; bottled unfiltered.
-
TASTING NOTES: This is a focused and racy white Burgundy with lemon curd, crushed stone, white flowers, and green apple skin. The texture is vibrant and tightly coiled, with electric acidity and a chalky, lingering finish.
-
FOOD PAIRINGS: Pair with shellfish, goat cheese tart, or roast chicken with tarragon cream sauce.