2016 Pierre-Yves Colin-Morey Meursault 1er Cru Perrières
| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2016 |
| Grape | |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2021 - 2038 |
Out of Stock
Currently unavailable
Notify me when this product is back in stock
Description
The 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) soil that is 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 | 2016 |
| Drinking as of | 2021 |
| Drinking till | 2038 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| 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 (91-93)
Reviewed by:
William Kelley
Release Price:
NA
Drink Date:
N/A
Another of the highlights of this year's portfolio, the 2016 Meursault 1er Cru Les Perrières is deeper and more complete than the Charmes and Genevrières this year, wafting from the glass with classic aromas of citrus oil, confit lemon, toasted nuts and flowers. On the palate, it's medium to full-bodied, concentrated and tangy, with excellent intensity and length.
In his new cuverie in Chassagne-Montrachet's zone artisanale, Pierre-Yves Colin now has the luxury of space, permitting him to play with extended sur lie maturation to an extent that was impossible in his old facilities. Unfortunately, however, the cruel frosts of the 2016 vintage dealt him a difficult hand. Readers will be familiar with the challenges that the frosts' aftermath posed, and while Pierre-Yves handled them deftly, raw materials impose limitations on even the most talented winemaker. It's clear that this won't go down in history as Pierre-Yves's best vintage—even if his winemaking is better than ever. There are, however, plenty of wines worth pursuing among those reviewed here—some already bottled and some unracked on their original lees, which are scored in parentheses—and their structure and shape make them well-adapted to nearer-term consumption while the prodigious 2014s and 2015s develop in bottle.
Published:
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
94
Drinking Window
2026 - 2035
From: 2016 White Burgundy: Excellent, But Complicated (Sep 2018)
Captivating, nuanced nose offers fresh pineapple and citrus scents, a cool crushed-rock minerality and lovely floral perfume ("this was amazing since the start," noted Colin). Compellingly rich, ripe and thick but with almost painful crushed-rock minerality keeping it clenched in the early going in spite of its harmoniousness. Boasts outstanding refinement of texture and density for the vintage, but also great verve. Utterly consistent from start to mounting, unflagging, sappy finish. A great 2016 in the making. Colin's Meursault Perrières consistently ranks among my favorite premier cru white Burgundies.
- By Stephen Tanzer on May 2014
Pierre-Yves Colin told me that at harvest it was impossible to see the difference between first- and second-generation grapes. That made it risky to choose a compromise date for the harvest, he added, and it was also the reason why he didn’t pick too early in ’16 (he began on September 22). “I wanted to give the second-generation grapes a chance to get ripe enough,” he explained, “and thanks to the warm summer they were able to mostly catch up.” Still, grape sugars and acidity levels were lower than in 2017, and Colin chaptalized most of his wines by 0.3% or 0.4% “to extend the fermentations and get more fat.” He also believes that extending the élevage helped him "get rid of the exotic side of the vintage." Colin told me that today the 2016s remind him a bit of the 2008s, which he says are starting to come around, so he thinks that the better ‘16s need eight to ten years of cellaring.
Colin typically assembles his wines just three weeks before bottling and prefers to do a long élevage; he told me he likes "the old approach" of leaving the wines on their lees in barrel in a cold cellar for 18 to 20 months—i.e., through two winters. And he’s not a fan of racking wines into tanks for further élevage prior to bottling as he much prefers the way the wines evolve in barrels. "Stainless steel tanks don't bring any evolution to the wines; the wines don’t really continue their lives and they can take on a metallic quality," he explained. "This is probably a better option than early bottling—for example, it can give the grower more time to manage the SO2 level in a wine—but it doesn’t really add much."
(92-95)
From: 2016 & 2015 White Burgundy (Sep 2017)
(two 350-liter barrels, one new and one once-used): Aromas of underripe pineapple and crushed-rock minerality. Rich and pliant on entry, then powerful and energetic in the middle, conveying urgent intensity as well as enticing sucrosité to its pineapple and rock flavors. This seems high in acidity but I suspect it's more a function of the wine's strong mineral component. The explosive finish is thick, pungent and extremely long yet weightless, showing superb class and rising, palate-staining length.
- By Stephen Tanzer on June 2017
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 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) soil that is 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 | 2016 |
| Drinking as of | 2021 |
| Drinking till | 2038 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| 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 (91-93)
Reviewed by:
William Kelley
Release Price:
NA
Drink Date:
N/A
Another of the highlights of this year's portfolio, the 2016 Meursault 1er Cru Les Perrières is deeper and more complete than the Charmes and Genevrières this year, wafting from the glass with classic aromas of citrus oil, confit lemon, toasted nuts and flowers. On the palate, it's medium to full-bodied, concentrated and tangy, with excellent intensity and length.
In his new cuverie in Chassagne-Montrachet's zone artisanale, Pierre-Yves Colin now has the luxury of space, permitting him to play with extended sur lie maturation to an extent that was impossible in his old facilities. Unfortunately, however, the cruel frosts of the 2016 vintage dealt him a difficult hand. Readers will be familiar with the challenges that the frosts' aftermath posed, and while Pierre-Yves handled them deftly, raw materials impose limitations on even the most talented winemaker. It's clear that this won't go down in history as Pierre-Yves's best vintage—even if his winemaking is better than ever. There are, however, plenty of wines worth pursuing among those reviewed here—some already bottled and some unracked on their original lees, which are scored in parentheses—and their structure and shape make them well-adapted to nearer-term consumption while the prodigious 2014s and 2015s develop in bottle.
Published:
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
94
Drinking Window
2026 - 2035
From: 2016 White Burgundy: Excellent, But Complicated (Sep 2018)
Captivating, nuanced nose offers fresh pineapple and citrus scents, a cool crushed-rock minerality and lovely floral perfume ("this was amazing since the start," noted Colin). Compellingly rich, ripe and thick but with almost painful crushed-rock minerality keeping it clenched in the early going in spite of its harmoniousness. Boasts outstanding refinement of texture and density for the vintage, but also great verve. Utterly consistent from start to mounting, unflagging, sappy finish. A great 2016 in the making. Colin's Meursault Perrières consistently ranks among my favorite premier cru white Burgundies.
- By Stephen Tanzer on May 2014
Pierre-Yves Colin told me that at harvest it was impossible to see the difference between first- and second-generation grapes. That made it risky to choose a compromise date for the harvest, he added, and it was also the reason why he didn’t pick too early in ’16 (he began on September 22). “I wanted to give the second-generation grapes a chance to get ripe enough,” he explained, “and thanks to the warm summer they were able to mostly catch up.” Still, grape sugars and acidity levels were lower than in 2017, and Colin chaptalized most of his wines by 0.3% or 0.4% “to extend the fermentations and get more fat.” He also believes that extending the élevage helped him "get rid of the exotic side of the vintage." Colin told me that today the 2016s remind him a bit of the 2008s, which he says are starting to come around, so he thinks that the better ‘16s need eight to ten years of cellaring.
Colin typically assembles his wines just three weeks before bottling and prefers to do a long élevage; he told me he likes "the old approach" of leaving the wines on their lees in barrel in a cold cellar for 18 to 20 months—i.e., through two winters. And he’s not a fan of racking wines into tanks for further élevage prior to bottling as he much prefers the way the wines evolve in barrels. "Stainless steel tanks don't bring any evolution to the wines; the wines don’t really continue their lives and they can take on a metallic quality," he explained. "This is probably a better option than early bottling—for example, it can give the grower more time to manage the SO2 level in a wine—but it doesn’t really add much."
(92-95)
From: 2016 & 2015 White Burgundy (Sep 2017)
(two 350-liter barrels, one new and one once-used): Aromas of underripe pineapple and crushed-rock minerality. Rich and pliant on entry, then powerful and energetic in the middle, conveying urgent intensity as well as enticing sucrosité to its pineapple and rock flavors. This seems high in acidity but I suspect it's more a function of the wine's strong mineral component. The explosive finish is thick, pungent and extremely long yet weightless, showing superb class and rising, palate-staining length.
- By Stephen Tanzer on June 2017
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.