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Pierre-Yves Colin-Morey 'Au Bout du Monde' Hautes-Côtes de Beaune, Burgundy, France 2023
Regular price
$74.00
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Pierre-Yves Colin-Morey has rapidly ascended to become one of Burgundy's most celebrated and sought-after producers. The eldest son of renowned winemaker Marc Colin, Pierre-Yves established his own domaine in 2005 alongside his wife Caroline Morey, daughter of Jean-Marc Morey—two historic Burgundian winemaking families united. Based in Chassagne-Montrachet in the Côte de Beaune, Pierre-Yves has earned international acclaim for his mineral-driven Chardonnays that set the standard for what is possible in this legendary region. His fastidious farming, incredible attention to detail, use of larger demi-muid barrels, and long élevage allow each wine to express a clear sense of terroir with remarkable purity and precision. "Au Bout du Monde" translates to "At the End of the World," reflecting the remote, high-altitude vineyards that produce this distinctive wine.
- WINEMAKER: Pierre-Yves Colin and Caroline Morey
- FARMING: Sustainable viticulture with meticulous attention to soil health and vine balance. Soils are worked or grassed depending on slope steepness.
- VARIETY: 100% Chardonnay
- TERROIR: Sourced from the lieu-dit En Creuzilly in the Hautes-Côtes de Beaune, located in the direction of Nolay approximately six kilometers from the domaine. These are high-altitude vineyards planted at over 400 meters (reaching up to 420 meters) elevation on steep hillsides with limestone-rich soils containing significant clay content. Pierre-Yves acquired this eight-hectare site (shared with Domaine Etienne Sauzet) in 2014, with the first vintage produced in 2015. The vineyards comprise mostly young vines planted with high-quality massal selection material in 2015 and 2018, along with some forty-year-old vines. The altitude and clay-heavy soils create a cooler microclimate that Pierre-Yves deliberately sought out for natural freshness and tension. These sites are harvested approximately one week later than the estate's vineyards around Chassagne-Montrachet, allowing for extended hang time and optimal ripeness.
- VINIFICATION: Grapes are whole-bunch pressed slowly without crushing. Fermentation occurs spontaneously with indigenous yeasts in barrel with no temperature control. No battonage is employed to preserve freshness and tension. The wine is farmed and vinified with the same precision as Pierre-Yves's village and Grand Cru wines.
- AGING: Aged in 350-liter demi-muid barrels with 15-20% new wood. Pierre-Yves has exclusively used these larger barrels since 2007, as they provide more energy and freshness while limiting oak influence. Extended élevage on fine lees without stirring. Bottled unfined and unfiltered, sealed with long untreated corks and soft wax.
- TASTING NOTES: The 2023 shows classic Colin-Morey tension with vibrant acidity and mineral definition. The wine displays lifted citrus aromas of lemon and lime with hints of fresh herbs and mineral brightness. The nose reveals ripe fruit and a sense of vibrancy, picked later in the season (September 7-9). On the palate, the wine is tense and focused with clear precision, fine acidity, and taut structure. The altitude and clay soils produce less richness or "fat" than lower-elevation sites, instead emphasizing freshness, restraint, and structural integrity. Ample depth covers a very fine structure beneath the surface. Subtle lemon and lime notes intermingle with green apple and stony minerality. This is a wine that wants time to show its best—the coolness of the site and young vines create a wine built for the cellar. Around 12.5-13% alcohol. Drink from 2026-2028, with excellent aging potential beyond.
- FOOD PAIRINGS: The wine's bright acidity, mineral tension, and restrained power pair beautifully with fresh oysters, grilled white fish, seared scallops, roasted chicken with herbs, goat cheese, and light cream sauces. The lifted citrus and mineral profile make it an excellent aperitif wine. Serve at 12-13°C.
Regular price
$74.00
Pierre-Yves Colin-Morey has rapidly ascended to become one of Burgundy's most celebrated and sought-after producers. The eldest son of renowned winemaker Marc Colin, Pierre-Yves established his own domaine in 2005 alongside his wife Caroline Morey, daughter of Jean-Marc Morey—two historic Burgundian winemaking families united. Based in Chassagne-Montrachet in the Côte de Beaune, Pierre-Yves has earned international acclaim for his mineral-driven Chardonnays that set the standard for what is possible in this legendary region. His fastidious farming, incredible attention to detail, use of larger demi-muid barrels, and long élevage allow each wine to express a clear sense of terroir with remarkable purity and precision. "Au Bout du Monde" translates to "At the End of the World," reflecting the remote, high-altitude vineyards that produce this distinctive wine.
- WINEMAKER: Pierre-Yves Colin and Caroline Morey
- FARMING: Sustainable viticulture with meticulous attention to soil health and vine balance. Soils are worked or grassed depending on slope steepness.
- VARIETY: 100% Chardonnay
- TERROIR: Sourced from the lieu-dit En Creuzilly in the Hautes-Côtes de Beaune, located in the direction of Nolay approximately six kilometers from the domaine. These are high-altitude vineyards planted at over 400 meters (reaching up to 420 meters) elevation on steep hillsides with limestone-rich soils containing significant clay content. Pierre-Yves acquired this eight-hectare site (shared with Domaine Etienne Sauzet) in 2014, with the first vintage produced in 2015. The vineyards comprise mostly young vines planted with high-quality massal selection material in 2015 and 2018, along with some forty-year-old vines. The altitude and clay-heavy soils create a cooler microclimate that Pierre-Yves deliberately sought out for natural freshness and tension. These sites are harvested approximately one week later than the estate's vineyards around Chassagne-Montrachet, allowing for extended hang time and optimal ripeness.
- VINIFICATION: Grapes are whole-bunch pressed slowly without crushing. Fermentation occurs spontaneously with indigenous yeasts in barrel with no temperature control. No battonage is employed to preserve freshness and tension. The wine is farmed and vinified with the same precision as Pierre-Yves's village and Grand Cru wines.
- AGING: Aged in 350-liter demi-muid barrels with 15-20% new wood. Pierre-Yves has exclusively used these larger barrels since 2007, as they provide more energy and freshness while limiting oak influence. Extended élevage on fine lees without stirring. Bottled unfined and unfiltered, sealed with long untreated corks and soft wax.
- TASTING NOTES: The 2023 shows classic Colin-Morey tension with vibrant acidity and mineral definition. The wine displays lifted citrus aromas of lemon and lime with hints of fresh herbs and mineral brightness. The nose reveals ripe fruit and a sense of vibrancy, picked later in the season (September 7-9). On the palate, the wine is tense and focused with clear precision, fine acidity, and taut structure. The altitude and clay soils produce less richness or "fat" than lower-elevation sites, instead emphasizing freshness, restraint, and structural integrity. Ample depth covers a very fine structure beneath the surface. Subtle lemon and lime notes intermingle with green apple and stony minerality. This is a wine that wants time to show its best—the coolness of the site and young vines create a wine built for the cellar. Around 12.5-13% alcohol. Drink from 2026-2028, with excellent aging potential beyond.
- FOOD PAIRINGS: The wine's bright acidity, mineral tension, and restrained power pair beautifully with fresh oysters, grilled white fish, seared scallops, roasted chicken with herbs, goat cheese, and light cream sauces. The lifted citrus and mineral profile make it an excellent aperitif wine. Serve at 12-13°C.