2015 Pierre-Yves Colin-Morey Meursault 1er Cru Perrières
| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2015 |
| Grape | |
| Content (Alc) | 0.75 ltr (13%) |
| Drink window | 2020 - 2038 |
Out of Stock
Currently unavailable
Notify me when this product is back in stock
Description
The 2015 Pierre-Yves Colin-Morey Meursault 1er Cru Perrières is a beautiful white Burgundy wine made from Chardonnay, from the Les Perrières Premier Cru vineyard in Meursault, Côte de Beaune. The Les Perrières vineyard is widely regarded as one of the best Premier Cru vineyards in Meursault, and many even consider it Grand Cru worthy. The name "Perrières" refers to the stony (pierre) soils that are rich in limestone. This unique soil gives the wines their characteristic minerality and tension, resulting in very refined and concentrated wines with a long life.
FACT : The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount. You will see the possible discount immediately if you choose Pick up on the Checkout page. We are located almost next to the Rijksweg with plenty of parking. Click here for address.
THE ''MAGIAN'' FROM BURGUNDY.
Pierre-Yves Colin needs little introduction. Over the past decade, he has gone from rising star to full-fledged wine master. Pierre-Yves' wines seem to get better every year.
Pierre-Yves started working at his father's winery (Domaine Marc Colin) in 1994, where he was winemaker until the 2005 harvest. In the meantime, he started his own wine estate in 2001 with his wife, Caroline Morey. This became the basis for Pierre-Yves Colin-Morey. Caroline now also makes her own wines under the name Caroline Morey.
Today the estate has 13 hectares of vineyards, of which 2 hectares are part of the family heritage and the other plots were purchased in the last fifteen years. The vineyards are located in the villages of Saint-Aubin, Chassagne-Montrachet, Santenay, Puligny-Montrachet and Meursault. The production consists of 92% Chardonnay, 5% Pinot Noir and 3% Aligoté. Read more under the Tab: Winery
Specifications
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Meursault |
| Winery | Pierre Yves Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2015 |
| Drinking as of | 2020 |
| Drinking till | 2038 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 94 |
| Vinous rating | 94 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe, Open haard, Romantisch |
Professional Reviews
Parker
The Wine Advocate
RP (92-94)
Reviewed by:
Neal Martin
Release Price:
NA
Drink Date:
2020 - 2034
The 2015 Meursault 1er Cru Les Perrières has a crisp, wet stone and flinty bouquet that gains complexity as it aerates in the glass. There is wonderful detail here and impressive focus. The palate is crisp and taut with a killer line of acidity, just the right amount of salinity and there is impressive complexity and mineralité running all the way through to the finish. There is a tangible sense of confidence on this Les Perrières; it is one of Pierre-Yves Colin's best contributions to the 2015 vintage. This is superb.
Somebody had described Pierre-Yves Colin's new winery on the outskirts of Chassagne-Montrachet as looking like a disco. I am not sure which discos this person has been to. Certainly I never frequented one installed with stainless steel vats and barrels, but hey, there is probably one out there somewhere. We went up to Pierre-Yves' tasting room that enjoys a splendid vista over towards Chassagne to taste through the complete range, around half of the crus in bottle and half still in barrel (as indicated by those with banded scores). "We started the harvest on 1 September," he told me. "We planned 27 August when I saw the high temperature, but we wanted to wait for lower temperatures. We had a bit of rain on the Tuesday morning so we started with the Bourgogne Chardonnay, then started in Meursault. We picked everything by 8 or 9 September. In some terroir, it can be difficult in such a warm and dry season, which meant that sometimes there is less character in terms of mineralité. But they became more interesting after the rain at the beginning of September. Occasionally it could be challenging for the younger vines as well. The fruit was very clean with no rot at all, good ripeness but not crazily high, the highest around 13.4° alcohol. We don't often have this quality of grapes—they were clean with good ripeness even in the lowliest of appellations. I never worried about the acidity and everything went through full malolactic. The Bourgogne and Saint Aubin were bottled in the second week of January [it used to be before the following harvest] and the others, Meursault, Chassagne-Montrachet later this spring. There is no lees-stirring." Pierre-Yves wines have been rightly praised in recent years. The only caveat is that they tend to be made in a more reductive style, so give them adequate time in a decanting to get the most from them. Whilst it is true that 2015 was not a favorable vintage for Burgundy whites, Pierre-Yves did a sterling job this year.
Published: Apr 28, 2017
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
94
Drinking Window
2020 - 2029
From: 2016 & 2015 White Burgundy (Sep 2017)
Very pale color. Very expressive aromas of pineapple, menthol, crushed stone and white flowers; more open than the Meursault Les Genevrières. Opulent, thick, tactile wine with unexpected sucrosité as well as near-painful intensity to its citrus fruit, peach and floral flavors. Sharply delineated but with plenty of baby fat to buffer its underlying minerality. Colin told me he normally prefers his Genevrières in very warm vintages like 2015, but admits that this wine is surprisingly open today. Will it shut down in bottle?
- By Stephen Tanzer on June 2017
“I’ll always remember the extreme 2016 growing season,” said Pierre-Yves Colin at the beginning of June. “It was amazing that we were able to make wine from every vineyard. We started from zero after the frost and we thought some vineyards would give nothing.” Colin began harvesting on September 22, with what he described as low potential alcohol between 11.5% and 12.5%. “The ripeness was difficult to get and it arrived at the end. The summer warmth ripened the second-generation fruit. This was unhoped-for but we took all of it. From the most affected vineyards, the wines are half first- and half second-generation fruit.”
“It’s not an unripe vintage, as in 2007 and 2004,” Colin emphasized. “The fruit character is more citrus than stone fruits. And the vintage is more mineral than 2015 in terms of its freshness at the beginning. Some of the best 2016s remind me of the 2010s. The bad thing for growers in 2016 is the low quantities, not the quality of the wines.” The alcoholic fermentations were slow, and the first malo didn’t finish until March; 95% of the Colin ‘16s were finished and sulfited by the time of my visit, although Colin has reduced his sulfur additions as his large new cellar is cooler than the one under his home in the center of the village. “We’re getting more texture, minerality and cleanness with élevage to this point," he pointed out.
Colin, who considered the 2015s to be outstanding from the beginning, nonetheless noted that the wines changed dramatically during their last months of élevage. He had originally planned to bottle them in February but delayed the bottling date twice for his crus not from Saint-Aubin, as the wines were gaining in energy. He considers 2015 to be a classic vintage and better then 2014 for the long haul. “The ‘15s totally resist oxidation after you uncork them,” he noted.
(92-95)
From: The 2015 White Burgundies: A Year of Sunshine (Sep 2016)
(just under 13%, like the Genevrières): Bright lemon-green color. Lime, anise and minerals on the high-pitched nose. Juicy and sappy but pliant too, showing superb definition and a light touch to the dense, mineral-driven flavors of citrus fruits, peach and wet stone. For a wine with serious palate presence and texture, this is amazingly chiseled and racy. Boasts outstanding balance for the year and finishes with a hint of sappy bitterness that augurs well for aging. (Colin's Corton-Charlemagne, from two different parcels picked on the same day at the end and vinified together, still had some sugar and malic acidity to finish. This wine boasts excellent ripeness and should not turn out particularly austere but it was too early to assess it with confidence at the beginning of June.)
- By Stephen Tanzer on June 2016
Pierre-Yves Colin told me he picked when he did “because the stems were already brown—in fact, I’ve never picked with my wood as brown as in 2015.” He went on: “At the end, the maturity came from loss of water, and the evaporation also preserved the acidity in the grapes.” Colin harvested Bourgogne on September 1, then went on to his top appellations the next day. Sugar levels ranged from 12.2% to 13.3% and he did not add sugar. “We were never worried about the balance of the wines because the fruit was perfectly clean,” he told me. Still, as he had new equipment and a new winemaking facility at the foot of the village of Chassagne-Montrachet, he carried out a triage to eliminate green grapes and any that had been affected by oidium.
His new cellar is naturally cold, and Colin is taking advantage of his new facility to slow down the development of his wines. His Chassagne-Montrachet cuvées mostly completed their malolactic transformations in April and May but some of the Meursaults were not yet finished. Colin told me that the 2015s remind him of the 2003s in the way they resist oxidation. “I suspect the acidity levels are quite low but they don’t affect the balance of the wines.”
Incidentally, Colin’s wines are now 80% from estate fruit. His recent purchases of vines have included some Puligny-Montrachet La Garenne in 2012, Chassagne-Montrachet Abbaye de Morgeot in 2014, and another piece of Saint-Aubin La Chatenière to enlarge this cuvée. He has also bought more Hautes-Côtes de Beaune, as well as some Saint-Aubin Les Perrières in 2013, mostly from his aunt.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Wijnhuis
Pierre-Yves Colin-Morey is a winemaker known for his exceptional wines from Burgundy. Pierre-Yves, born in 1972, is the son of Marc Colin, a leading winemaker in Burgundy. Pierre-Yves initially worked with his father at Domaine Marc Colin, but in 2005 he decided to set up his own domain.
History of Pierre Yves Colin Morey
He is the son of Marc Colin, a well-known winemaking family in the village of St. Aubin. Pierre-Yves is a very talented winemaker who has been responsible for vinification on his parents' estate for quite some time. In 2001 he started his own domain and further perfected winemaking. Pierre-Yves, for example, is a fierce opponent of bâtonnage, the constant stirring of fermenting must. He also likes to work with demi-muids, barrels of 500 and 600 liters instead of the usual 225 liter barrels. The barrels are not toasted, there is only a light roast for protection, so that the pores can close.
Production by Pierre Yves Colin Morey
The greatest discovery of the last ten years in the field of white Burgundy is probably Pierre-Yves Colin. In 2001, Pierre-Yves started as a micro négociant in “haute couture” wines. At that time he also worked for his father, the well-known and respectable winegrower Marc Colin from Saint-Aubin. But Pierre-Yves wanted to make even better wines and his father did not give him those opportunities (according to Pierre Yves). Ultimately this resulted in a break and from 2005 Pierre-Yves could fully focus on his own company. The vast majority of the wine comes from our own grapes. In addition, Colin also purchases grapes every year from several fellow producers whom he personally knows well. The work in the vineyard and harvesting takes place under the supervision of Pierre Yves and his team, so that he has full control over the quality. His enormous drive, almost bordering on obsessive, to make only the best possible (whether it is a Bourgogne Blanc or his Montrachet) largely explains his success. Kegs or cuves that for one reason or another do not meet his high standards are sold to the trade, even though he has to make a significant financial commitment. In the cellar, Pierre Yves opts for a long education. Naturally, the wines ferment on their own (natural) yeasts. They are then aged for a long time in wooden barrels with a capacity of 350 liters. The wines mature for about 14 to 20 months on their fine lees (no batonnage takes place). Pierre Yves is a firm believer in a long upbringing. To prevent premature oxidation, the wines are given sulfite in small doses and the extent to which it has been absorbed by the wine is measured after a few weeks. Only the very best (untreated) corks are used and the bottles are closed with wax capsules.
The 2015 Pierre-Yves Colin-Morey Meursault 1er Cru Perrières is a beautiful white Burgundy wine made from Chardonnay, from the Les Perrières Premier Cru vineyard in Meursault, Côte de Beaune. The Les Perrières vineyard is widely regarded as one of the best Premier Cru vineyards in Meursault, and many even consider it Grand Cru worthy. The name "Perrières" refers to the stony (pierre) soils that are rich in limestone. This unique soil gives the wines their characteristic minerality and tension, resulting in very refined and concentrated wines with a long life.
FACT : The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount. You will see the possible discount immediately if you choose Pick up on the Checkout page. We are located almost next to the Rijksweg with plenty of parking. Click here for address.
THE ''MAGIAN'' FROM BURGUNDY.
Pierre-Yves Colin needs little introduction. Over the past decade, he has gone from rising star to full-fledged wine master. Pierre-Yves' wines seem to get better every year.
Pierre-Yves started working at his father's winery (Domaine Marc Colin) in 1994, where he was winemaker until the 2005 harvest. In the meantime, he started his own wine estate in 2001 with his wife, Caroline Morey. This became the basis for Pierre-Yves Colin-Morey. Caroline now also makes her own wines under the name Caroline Morey.
Today the estate has 13 hectares of vineyards, of which 2 hectares are part of the family heritage and the other plots were purchased in the last fifteen years. The vineyards are located in the villages of Saint-Aubin, Chassagne-Montrachet, Santenay, Puligny-Montrachet and Meursault. The production consists of 92% Chardonnay, 5% Pinot Noir and 3% Aligoté. Read more under the Tab: Winery
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Meursault |
| Winery | Pierre Yves Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2015 |
| Drinking as of | 2020 |
| Drinking till | 2038 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 94 |
| Vinous rating | 94 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe, Open haard, Romantisch |
Parker
The Wine Advocate
RP (92-94)
Reviewed by:
Neal Martin
Release Price:
NA
Drink Date:
2020 - 2034
The 2015 Meursault 1er Cru Les Perrières has a crisp, wet stone and flinty bouquet that gains complexity as it aerates in the glass. There is wonderful detail here and impressive focus. The palate is crisp and taut with a killer line of acidity, just the right amount of salinity and there is impressive complexity and mineralité running all the way through to the finish. There is a tangible sense of confidence on this Les Perrières; it is one of Pierre-Yves Colin's best contributions to the 2015 vintage. This is superb.
Somebody had described Pierre-Yves Colin's new winery on the outskirts of Chassagne-Montrachet as looking like a disco. I am not sure which discos this person has been to. Certainly I never frequented one installed with stainless steel vats and barrels, but hey, there is probably one out there somewhere. We went up to Pierre-Yves' tasting room that enjoys a splendid vista over towards Chassagne to taste through the complete range, around half of the crus in bottle and half still in barrel (as indicated by those with banded scores). "We started the harvest on 1 September," he told me. "We planned 27 August when I saw the high temperature, but we wanted to wait for lower temperatures. We had a bit of rain on the Tuesday morning so we started with the Bourgogne Chardonnay, then started in Meursault. We picked everything by 8 or 9 September. In some terroir, it can be difficult in such a warm and dry season, which meant that sometimes there is less character in terms of mineralité. But they became more interesting after the rain at the beginning of September. Occasionally it could be challenging for the younger vines as well. The fruit was very clean with no rot at all, good ripeness but not crazily high, the highest around 13.4° alcohol. We don't often have this quality of grapes—they were clean with good ripeness even in the lowliest of appellations. I never worried about the acidity and everything went through full malolactic. The Bourgogne and Saint Aubin were bottled in the second week of January [it used to be before the following harvest] and the others, Meursault, Chassagne-Montrachet later this spring. There is no lees-stirring." Pierre-Yves wines have been rightly praised in recent years. The only caveat is that they tend to be made in a more reductive style, so give them adequate time in a decanting to get the most from them. Whilst it is true that 2015 was not a favorable vintage for Burgundy whites, Pierre-Yves did a sterling job this year.
Published: Apr 28, 2017
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
94
Drinking Window
2020 - 2029
From: 2016 & 2015 White Burgundy (Sep 2017)
Very pale color. Very expressive aromas of pineapple, menthol, crushed stone and white flowers; more open than the Meursault Les Genevrières. Opulent, thick, tactile wine with unexpected sucrosité as well as near-painful intensity to its citrus fruit, peach and floral flavors. Sharply delineated but with plenty of baby fat to buffer its underlying minerality. Colin told me he normally prefers his Genevrières in very warm vintages like 2015, but admits that this wine is surprisingly open today. Will it shut down in bottle?
- By Stephen Tanzer on June 2017
“I’ll always remember the extreme 2016 growing season,” said Pierre-Yves Colin at the beginning of June. “It was amazing that we were able to make wine from every vineyard. We started from zero after the frost and we thought some vineyards would give nothing.” Colin began harvesting on September 22, with what he described as low potential alcohol between 11.5% and 12.5%. “The ripeness was difficult to get and it arrived at the end. The summer warmth ripened the second-generation fruit. This was unhoped-for but we took all of it. From the most affected vineyards, the wines are half first- and half second-generation fruit.”
“It’s not an unripe vintage, as in 2007 and 2004,” Colin emphasized. “The fruit character is more citrus than stone fruits. And the vintage is more mineral than 2015 in terms of its freshness at the beginning. Some of the best 2016s remind me of the 2010s. The bad thing for growers in 2016 is the low quantities, not the quality of the wines.” The alcoholic fermentations were slow, and the first malo didn’t finish until March; 95% of the Colin ‘16s were finished and sulfited by the time of my visit, although Colin has reduced his sulfur additions as his large new cellar is cooler than the one under his home in the center of the village. “We’re getting more texture, minerality and cleanness with élevage to this point," he pointed out.
Colin, who considered the 2015s to be outstanding from the beginning, nonetheless noted that the wines changed dramatically during their last months of élevage. He had originally planned to bottle them in February but delayed the bottling date twice for his crus not from Saint-Aubin, as the wines were gaining in energy. He considers 2015 to be a classic vintage and better then 2014 for the long haul. “The ‘15s totally resist oxidation after you uncork them,” he noted.
(92-95)
From: The 2015 White Burgundies: A Year of Sunshine (Sep 2016)
(just under 13%, like the Genevrières): Bright lemon-green color. Lime, anise and minerals on the high-pitched nose. Juicy and sappy but pliant too, showing superb definition and a light touch to the dense, mineral-driven flavors of citrus fruits, peach and wet stone. For a wine with serious palate presence and texture, this is amazingly chiseled and racy. Boasts outstanding balance for the year and finishes with a hint of sappy bitterness that augurs well for aging. (Colin's Corton-Charlemagne, from two different parcels picked on the same day at the end and vinified together, still had some sugar and malic acidity to finish. This wine boasts excellent ripeness and should not turn out particularly austere but it was too early to assess it with confidence at the beginning of June.)
- By Stephen Tanzer on June 2016
Pierre-Yves Colin told me he picked when he did “because the stems were already brown—in fact, I’ve never picked with my wood as brown as in 2015.” He went on: “At the end, the maturity came from loss of water, and the evaporation also preserved the acidity in the grapes.” Colin harvested Bourgogne on September 1, then went on to his top appellations the next day. Sugar levels ranged from 12.2% to 13.3% and he did not add sugar. “We were never worried about the balance of the wines because the fruit was perfectly clean,” he told me. Still, as he had new equipment and a new winemaking facility at the foot of the village of Chassagne-Montrachet, he carried out a triage to eliminate green grapes and any that had been affected by oidium.
His new cellar is naturally cold, and Colin is taking advantage of his new facility to slow down the development of his wines. His Chassagne-Montrachet cuvées mostly completed their malolactic transformations in April and May but some of the Meursaults were not yet finished. Colin told me that the 2015s remind him of the 2003s in the way they resist oxidation. “I suspect the acidity levels are quite low but they don’t affect the balance of the wines.”
Incidentally, Colin’s wines are now 80% from estate fruit. His recent purchases of vines have included some Puligny-Montrachet La Garenne in 2012, Chassagne-Montrachet Abbaye de Morgeot in 2014, and another piece of Saint-Aubin La Chatenière to enlarge this cuvée. He has also bought more Hautes-Côtes de Beaune, as well as some Saint-Aubin Les Perrières in 2013, mostly from his aunt.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Pierre-Yves Colin-Morey is a winemaker known for his exceptional wines from Burgundy. Pierre-Yves, born in 1972, is the son of Marc Colin, a leading winemaker in Burgundy. Pierre-Yves initially worked with his father at Domaine Marc Colin, but in 2005 he decided to set up his own domain.
History of Pierre Yves Colin Morey
He is the son of Marc Colin, a well-known winemaking family in the village of St. Aubin. Pierre-Yves is a very talented winemaker who has been responsible for vinification on his parents' estate for quite some time. In 2001 he started his own domain and further perfected winemaking. Pierre-Yves, for example, is a fierce opponent of bâtonnage, the constant stirring of fermenting must. He also likes to work with demi-muids, barrels of 500 and 600 liters instead of the usual 225 liter barrels. The barrels are not toasted, there is only a light roast for protection, so that the pores can close.
Production by Pierre Yves Colin Morey
The greatest discovery of the last ten years in the field of white Burgundy is probably Pierre-Yves Colin. In 2001, Pierre-Yves started as a micro négociant in “haute couture” wines. At that time he also worked for his father, the well-known and respectable winegrower Marc Colin from Saint-Aubin. But Pierre-Yves wanted to make even better wines and his father did not give him those opportunities (according to Pierre Yves). Ultimately this resulted in a break and from 2005 Pierre-Yves could fully focus on his own company. The vast majority of the wine comes from our own grapes. In addition, Colin also purchases grapes every year from several fellow producers whom he personally knows well. The work in the vineyard and harvesting takes place under the supervision of Pierre Yves and his team, so that he has full control over the quality. His enormous drive, almost bordering on obsessive, to make only the best possible (whether it is a Bourgogne Blanc or his Montrachet) largely explains his success. Kegs or cuves that for one reason or another do not meet his high standards are sold to the trade, even though he has to make a significant financial commitment. In the cellar, Pierre Yves opts for a long education. Naturally, the wines ferment on their own (natural) yeasts. They are then aged for a long time in wooden barrels with a capacity of 350 liters. The wines mature for about 14 to 20 months on their fine lees (no batonnage takes place). Pierre Yves is a firm believer in a long upbringing. To prevent premature oxidation, the wines are given sulfite in small doses and the extent to which it has been absorbed by the wine is measured after a few weeks. Only the very best (untreated) corks are used and the bottles are closed with wax capsules.