Pierre-Yves Colin-Morey Puligny-Montrachet, Burgundy, France 2019
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DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
Pierre-Yves Colin-Morey is a highly esteemed producer in Chassagne-Montrachet, renowned for crafting exceptional white Burgundies that reflect the unique characteristics of their terroirs.
• WINEMAKER: Pierre-Yves Colin
• FARMING: Sustainable practices; practicing organic (non-certified)
• VARIETY: 100% Chardonnay
• TERROIR: Sourced from multiple parcels within Puligny-Montrachet, characterized by limestone-rich soils that impart minerality and finesse to the wines.
• VINIFICATION: Hand-harvested grapes; fermentation with indigenous yeasts in 350-liter French oak barrels; partial malolactic fermentation to preserve acidity and freshness.
• AGING: Aged for approximately 12 months in oak barrels (with a modest percentage of new oak), followed by additional time in stainless steel tanks to harmonize before bottling.
• TASTING NOTES: Aromas of white peach, smoky minerals, and wood spice, complemented by candied citrus notes as the wine breathes. The palate exhibits incredible intensity, with a balance of ripe fruit and vibrant acidity.
• FOOD PAIRINGS: Grilled seafood, roasted poultry, creamy pasta dishes, and soft cheeses.
Pierre-Yves Colin-Morey is a highly esteemed producer in Chassagne-Montrachet, renowned for crafting exceptional white Burgundies that reflect the unique characteristics of their terroirs.
• WINEMAKER: Pierre-Yves Colin
• FARMING: Sustainable practices; practicing organic (non-certified)
• VARIETY: 100% Chardonnay
• TERROIR: Sourced from multiple parcels within Puligny-Montrachet, characterized by limestone-rich soils that impart minerality and finesse to the wines.
• VINIFICATION: Hand-harvested grapes; fermentation with indigenous yeasts in 350-liter French oak barrels; partial malolactic fermentation to preserve acidity and freshness.
• AGING: Aged for approximately 12 months in oak barrels (with a modest percentage of new oak), followed by additional time in stainless steel tanks to harmonize before bottling.
• TASTING NOTES: Aromas of white peach, smoky minerals, and wood spice, complemented by candied citrus notes as the wine breathes. The palate exhibits incredible intensity, with a balance of ripe fruit and vibrant acidity.
• FOOD PAIRINGS: Grilled seafood, roasted poultry, creamy pasta dishes, and soft cheeses.
Pierre-Yves Colin-Morey is a highly esteemed producer in Chassagne-Montrachet, renowned for crafting exceptional white Burgundies that reflect the unique characteristics of their terroirs.
• WINEMAKER: Pierre-Yves Colin
• FARMING: Sustainable practices; practicing organic (non-certified)
• VARIETY: 100% Chardonnay
• TERROIR: Sourced from multiple parcels within Puligny-Montrachet, characterized by limestone-rich soils that impart minerality and finesse to the wines.
• VINIFICATION: Hand-harvested grapes; fermentation with indigenous yeasts in 350-liter French oak barrels; partial malolactic fermentation to preserve acidity and freshness.
• AGING: Aged for approximately 12 months in oak barrels (with a modest percentage of new oak), followed by additional time in stainless steel tanks to harmonize before bottling.
• TASTING NOTES: Aromas of white peach, smoky minerals, and wood spice, complemented by candied citrus notes as the wine breathes. The palate exhibits incredible intensity, with a balance of ripe fruit and vibrant acidity.
• FOOD PAIRINGS: Grilled seafood, roasted poultry, creamy pasta dishes, and soft cheeses.
Pierre-Yves Colin-Morey is a highly esteemed producer in Chassagne-Montrachet, renowned for crafting exceptional white Burgundies that reflect the unique characteristics of their terroirs.
• WINEMAKER: Pierre-Yves Colin
• FARMING: Sustainable practices; practicing organic (non-certified)
• VARIETY: 100% Chardonnay
• TERROIR: Sourced from multiple parcels within Puligny-Montrachet, characterized by limestone-rich soils that impart minerality and finesse to the wines.
• VINIFICATION: Hand-harvested grapes; fermentation with indigenous yeasts in 350-liter French oak barrels; partial malolactic fermentation to preserve acidity and freshness.
• AGING: Aged for approximately 12 months in oak barrels (with a modest percentage of new oak), followed by additional time in stainless steel tanks to harmonize before bottling.
• TASTING NOTES: Aromas of white peach, smoky minerals, and wood spice, complemented by candied citrus notes as the wine breathes. The palate exhibits incredible intensity, with a balance of ripe fruit and vibrant acidity.
• FOOD PAIRINGS: Grilled seafood, roasted poultry, creamy pasta dishes, and soft cheeses.