Pierre-Yves Colin-Morey Meursault, Burgundy, France 2023
Pierre-Yves Colin-Morey is the eldest son of Marc Colin and worked as winemaker at Domaine Marc Colin from 1994 to 2005 before establishing his own domaine with his wife Caroline Morey — daughter of Jean-Marc Morey. The two share a state-of-the-art winery built in 2015 in Chassagne-Montrachet's zone artisanale, operating entirely separate labels. The Colin-Morey estate spans approximately 13 hectares (6.5 owned, balance in fermage and leases) across Saint-Aubin, Chassagne-Montrachet, Puligny-Montrachet, Meursault, and beyond — 92% Chardonnay. Pierre-Yves is among Burgundy's most technically exacting winemakers: committed to sustainable viticulture, native yeasts, higher-pressure pressing to draw natural phenolics for texture and structure, 350-liter demi-muids, no bâtonnage, an unheated cellar to preserve tension through extended malolactic fermentation, and wax-sealed untreated corks. The Meursault is sourced from leased parcels in three village lieux-dits — Grands Charrons, Luchets, and Malpoiriers — vinified and aged to the same exacting standard as the estate's owned cuvées.
- Winemaker: Pierre-Yves Colin-Morey
- Farming: Sustainable, organic principles. Sourced from leased parcels within the Meursault commune. Hand harvested at precise maturity, with a bias toward early picking to preserve freshness.
- Variety: Chardonnay 100%
- Terroir: Meursault AOC, Côte de Beaune, Burgundy. A village-level blend drawn from three lieux-dits within Meursault: Grands Charrons, Luchets, and Malpoiriers — clay-limestone sites on the valley floor and lower slopes of the Meursault commune with the characteristic hazelnut-and-stone richness the appellation is famous for. Vinified in the same manner as all PYCM Premier Cru wines.
- Vinification: Whole-cluster pressing at slightly elevated pressure to extract natural phenolics for structure and aging potential. Indigenous yeast fermentation in 350-liter barrels. No bâtonnage. Malolactic fermentation completed slowly in an unheated cellar, preserving freshness and tension.
- Aging: Aged on fine lees in French oak 350-liter demi-muids for 18 months or more. Unfined and unfiltered. Bottled under extra-long, extra-wide (55×25mm) untreated corks sealed with soft wax.
- Tasting Notes: Pale gold with a green cast. Reductive on the nose in youth — struck flint, white flowers, lemon oil, toasted hazelnut, and ripe pear emerging with air. The palate is precise and tension-filled, with a satiny texture, vivid acidity, and a long, mineral, chalky finish. Classic PYCM architecture at village level.
- Food Pairings: Grilled turbot, lobster bisque, langoustine, roast chicken with morel cream, and aged Gruyère or Comté.
Pierre-Yves Colin-Morey Meursault, Burgundy, France 2023
Pierre-Yves Colin-Morey is the eldest son of Marc Colin and worked as winemaker at Domaine Marc Colin from 1994 to 2005 before establishing his own domaine with his wife Caroline Morey — daughter of Jean-Marc Morey. The two share a state-of-the-art winery built in 2015 in Chassagne-Montrachet's zone artisanale, operating entirely separate labels. The Colin-Morey estate spans approximately 13 hectares (6.5 owned, balance in fermage and leases) across Saint-Aubin, Chassagne-Montrachet, Puligny-Montrachet, Meursault, and beyond — 92% Chardonnay. Pierre-Yves is among Burgundy's most technically exacting winemakers: committed to sustainable viticulture, native yeasts, higher-pressure pressing to draw natural phenolics for texture and structure, 350-liter demi-muids, no bâtonnage, an unheated cellar to preserve tension through extended malolactic fermentation, and wax-sealed untreated corks. The Meursault is sourced from leased parcels in three village lieux-dits — Grands Charrons, Luchets, and Malpoiriers — vinified and aged to the same exacting standard as the estate's owned cuvées.
- Winemaker: Pierre-Yves Colin-Morey
- Farming: Sustainable, organic principles. Sourced from leased parcels within the Meursault commune. Hand harvested at precise maturity, with a bias toward early picking to preserve freshness.
- Variety: Chardonnay 100%
- Terroir: Meursault AOC, Côte de Beaune, Burgundy. A village-level blend drawn from three lieux-dits within Meursault: Grands Charrons, Luchets, and Malpoiriers — clay-limestone sites on the valley floor and lower slopes of the Meursault commune with the characteristic hazelnut-and-stone richness the appellation is famous for. Vinified in the same manner as all PYCM Premier Cru wines.
- Vinification: Whole-cluster pressing at slightly elevated pressure to extract natural phenolics for structure and aging potential. Indigenous yeast fermentation in 350-liter barrels. No bâtonnage. Malolactic fermentation completed slowly in an unheated cellar, preserving freshness and tension.
- Aging: Aged on fine lees in French oak 350-liter demi-muids for 18 months or more. Unfined and unfiltered. Bottled under extra-long, extra-wide (55×25mm) untreated corks sealed with soft wax.
- Tasting Notes: Pale gold with a green cast. Reductive on the nose in youth — struck flint, white flowers, lemon oil, toasted hazelnut, and ripe pear emerging with air. The palate is precise and tension-filled, with a satiny texture, vivid acidity, and a long, mineral, chalky finish. Classic PYCM architecture at village level.
- Food Pairings: Grilled turbot, lobster bisque, langoustine, roast chicken with morel cream, and aged Gruyère or Comté.