Pierre-Yves Colin-Morey 'La Chatenière' 1er Cru, Saint-Aubin, 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 in 2005 with his wife Caroline Morey — daughter of Jean-Marc Morey and a highly regarded winemaker in her own right. The two share a state-of-the-art winery in Chassagne-Montrachet built in 2015, but operate entirely separate labels. The Colin-Morey estate now extends to approximately 13 hectares across Saint-Aubin, Chassagne-Montrachet, Puligny-Montrachet, Meursault, and Santenay — 92% Chardonnay — built from a mix of family inheritance, acquisitions, and fermage arrangements. Pierre-Yves is widely regarded as one of Burgundy's most technically precise winemakers: a student of individual terroir, committed to sustainable viticulture, native yeasts, higher-pressure pressing to extract natural phenolics for structure and aging potential, and 350-liter barrels for all Premier Cru and Grand Cru wines. He has abandoned bâtonnage entirely, bottles unfined and unfiltered, seals his corks with wax, and runs an unheated cellar to slow malolactic fermentation — all in service of wines of extraordinary tension, mineral precision, and longevity. La Chatenière is consistently described as the richest of his Saint-Aubin cuvées.
- Winemaker: Pierre-Yves Colin-Morey
- Farming: Sustainable; soils worked and grassed on steepest plots. Fastidious vineyard management across owned and leased parcels. Hand harvested at optimal ripeness.
- Variety: Chardonnay 100%
- Terroir: La Chatenière 1er Cru, Saint-Aubin AOC, Côte de Beaune, Burgundy. A sheltered, south-facing 0.86-hectare parcel planted in 1970 and 1995 on the limestone-rich, stony soils of La Chatenière — one of Saint-Aubin's most prized Premier Cru sites. The south-facing, sheltered aspect gives La Chatenière slightly more warmth than adjacent sites, contributing to what is typically the fullest, richest expression within PYCM's Saint-Aubin range. The vineyard sits adjacent to Les Champlots, with comparable proximity to the classified Grand Cru belt of Chassagne and Puligny.
- Vinification: Whole-cluster pressing at slightly higher than typical pressure to extract natural phenolics for texture and aging structure. Indigenous yeast fermentation in 350-liter demi-muids. No bâtonnage. Malolactic fermentation completed at cellar temperature in unheated chai.
- Aging: Aged on fine lees in French oak 350-liter barrels for up to 18 months. Unfined and unfiltered. Bottled under extra-long, untreated corks sealed with soft wax.
- Tasting Notes: Restrained and precise on the nose — white peach, pear, lemon oil, toasted hazelnut, and crushed stone with characteristic reductive flint. The palate is medium to full-bodied and fleshy, the richest of the PYCM Saint-Aubins, with layered fruit, racy acidity, and a long, chalky, mineral finish. Built to develop over a decade or more.
- Food Pairings: Lobster with beurre blanc, roasted turbot, grilled langoustine, veal sweetbreads with cream, poultry with morel mushrooms, and aged Gruyère.
Pierre-Yves Colin-Morey 'La Chatenière' 1er Cru, Saint-Aubin, 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 in 2005 with his wife Caroline Morey — daughter of Jean-Marc Morey and a highly regarded winemaker in her own right. The two share a state-of-the-art winery in Chassagne-Montrachet built in 2015, but operate entirely separate labels. The Colin-Morey estate now extends to approximately 13 hectares across Saint-Aubin, Chassagne-Montrachet, Puligny-Montrachet, Meursault, and Santenay — 92% Chardonnay — built from a mix of family inheritance, acquisitions, and fermage arrangements. Pierre-Yves is widely regarded as one of Burgundy's most technically precise winemakers: a student of individual terroir, committed to sustainable viticulture, native yeasts, higher-pressure pressing to extract natural phenolics for structure and aging potential, and 350-liter barrels for all Premier Cru and Grand Cru wines. He has abandoned bâtonnage entirely, bottles unfined and unfiltered, seals his corks with wax, and runs an unheated cellar to slow malolactic fermentation — all in service of wines of extraordinary tension, mineral precision, and longevity. La Chatenière is consistently described as the richest of his Saint-Aubin cuvées.
- Winemaker: Pierre-Yves Colin-Morey
- Farming: Sustainable; soils worked and grassed on steepest plots. Fastidious vineyard management across owned and leased parcels. Hand harvested at optimal ripeness.
- Variety: Chardonnay 100%
- Terroir: La Chatenière 1er Cru, Saint-Aubin AOC, Côte de Beaune, Burgundy. A sheltered, south-facing 0.86-hectare parcel planted in 1970 and 1995 on the limestone-rich, stony soils of La Chatenière — one of Saint-Aubin's most prized Premier Cru sites. The south-facing, sheltered aspect gives La Chatenière slightly more warmth than adjacent sites, contributing to what is typically the fullest, richest expression within PYCM's Saint-Aubin range. The vineyard sits adjacent to Les Champlots, with comparable proximity to the classified Grand Cru belt of Chassagne and Puligny.
- Vinification: Whole-cluster pressing at slightly higher than typical pressure to extract natural phenolics for texture and aging structure. Indigenous yeast fermentation in 350-liter demi-muids. No bâtonnage. Malolactic fermentation completed at cellar temperature in unheated chai.
- Aging: Aged on fine lees in French oak 350-liter barrels for up to 18 months. Unfined and unfiltered. Bottled under extra-long, untreated corks sealed with soft wax.
- Tasting Notes: Restrained and precise on the nose — white peach, pear, lemon oil, toasted hazelnut, and crushed stone with characteristic reductive flint. The palate is medium to full-bodied and fleshy, the richest of the PYCM Saint-Aubins, with layered fruit, racy acidity, and a long, chalky, mineral finish. Built to develop over a decade or more.
- Food Pairings: Lobster with beurre blanc, roasted turbot, grilled langoustine, veal sweetbreads with cream, poultry with morel mushrooms, and aged Gruyère.