2018 Pierre Yves Colin Morey Chevalier Montrachet Grand Cru
| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2018 |
| Grape | |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2024 - 2040 |
Low Stock
Only 1 left
Description
The Pierre-Yves Colin-Morey estate and its reputation in Burgundy
Pierre-Yves Colin-Morey is considered one of the most respected producers of white Burgundy. He founded his own estate in 2005, after years of experience at the family estate Marc Colin. Based in Chassagne-Montrachet, the estate focuses on terroir-true, elegant wines made with minimal intervention. The estate owns and works some of the most prestigious plots in the Côte de Beaune, including vineyards in Saint-Aubin, Puligny, Chassagne and Meursault.
The origin and location of Chevalier-Montrachet Grand Cru
Chevalier-Montrachet Grand Cru is located on the highest slopes of Puligny-Montrachet, directly above Le Montrachet itself. The vineyard is known for its chalky soil with excellent drainage. This terroir produces wines with great finesse, pronounced minerality and impressive ageing potential. The altitude ensures coolness and a long growing season, which benefits the aromatic complexity and freshness of the wine.
Production and grapes of the 2018 Pierre-Yves Colin-Morey Chevalier-Montrachet
The 2018 vintage was relatively warm, but had enough coolness at night to maintain freshness in the grapes. The Chardonnay grapes for this wine were hand-harvested and underwent a gentle pneumatic pressing. Fermentation took place with natural yeasts in oak barrels, a small percentage of which were new. There was no batoning, and malolactic conversion occurred naturally. Maturation lasted 15 to 18 months on the fine lees, with no fining or filtration before bottling.
Color, aroma and taste of the 2018 Chevalier-Montrachet Grand Cru
The wine shows a bright light golden color with silver reflections. On the nose it opens with aromas of white flowers, lime, wet stones and ripe pear. With aeration subtle notes of brioche, almond and flint develop. On the palate the wine is impressively layered, with a core of ripe citrus fruit, salty minerality and fine acidity. The texture is powerful yet refined, and the finish is long and complex with a salty undertone.
Would you like to order wines from 2018 Pierre Yves Colin Morey Chevalier Montrachet Grand Cru online?
This rare Grand Cru is stored in our conditioned Wine Warehouse. When picking up, you often receive a nice discount. This discount is immediately visible when you choose 'Pick up' on the checkout page. We are located in Dordrecht, almost directly on the A16, with ample parking. Click here for our address.
Full tasting notes and reviews from international wine journalists such as Parker, Suckling and Vinous are available via the links next to the image. This service is free for our customers.
Need advice on finding the perfect wine to go with your dish? Click here for our exclusive Sommelier . This service is free for Grandcruwijnen customers.
Wine and food pairings with 2018 Chevalier-Montrachet Grand Cru
Coquilles Saint-Jacques with beurre blanc: The creaminess of the sauce and the refinement of the scallop perfectly match the freshness and minerality of the wine.
Lobster with Tarragon and Lemon Butter: The richness of lobster and the fresh aroma of tarragon make an elegant match with the citrus profile of the wine.
Risotto with green asparagus and Parmesan: The creamy texture of the risotto and the umami of the cheese emphasize the depth of the wine.
Grilled sea bass with fennel: The subtle aniseed notes of fennel and the delicate fish structure harmonize with the precision and elegance of the wine.
Poultry in creamy morel sauce: The earthy mushroom flavour enhances the ripe notes of the Chardonnay without overwhelming its refinement.
Specifications
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Puligny-Montrachet |
| Icons | Icon France |
| Winery | Pierre Yves Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2018 |
| Drinking as of | 2024 |
| Drinking till | 2040 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 94 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rond, Vol, Wit fruit |
| Drink moments | Cadeau!, Lekker luxe, Met vrienden, Open haard, Romantisch |
Professional Reviews
Parker
The Wine Advocate
RP 94
Reviewed by: William Kelley
Drink Date: 2025 - 2050
The 2020 Chassagne-Montrachet 1er Cru Les Chenevottes performed especially well during élevage last year, so I was curious to revisit it in bottle. Wafting from the glass with aromas of pear, beeswax, orange oil, petrol and white flowers, it's medium to full-bodied, deep and layered, with bright acids, chalky structuring extract and a long, saline finish, fulfilling all the promise it showed in barrel.
The 2020 vintage is another very promising year for Pierre-Yves Colin, who finds the wines a bit more charming and demonstrative than the more serious, structured 2019s—the latter a vintage we revisited in bottle and which appears to possess considerable aging potential. As readers may know, Colin's bigger cuvées are crushed and see four-hour press cycles, whereas smaller cuvées aren't crushed but see even longer press cycles lasting five or more hours. Vinification and maturation in barrel, with a heavy emphasis on larger-format barrels, follows. As I wrote last year, since moving to his new, much colder cellars in Chassagne-Montrachet, he finds his wines retain significantly more free sulfur dioxide for any given addition, and he now feels he added more than was necessary—given these altered conditions—to his 2015s, 2016s and 2017s. So, some subtle adjustments have now been made in this regard, and readers can expect the wines to be a little less buttoned up out of the gates than has been the case in those three vintages. Now Pierre-Yves has so much space, he's also thinking about further extending the élevage of his lower appellations: in the next two or three years, he's contemplating fermenting and maturing them in 350-liter barrels for a year, before racking them to tronconic wooden vats for further time on the lees.
Published: Jan 31, 2023
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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 estate and its reputation in Burgundy
Pierre-Yves Colin-Morey is considered one of the most respected producers of white Burgundy. He founded his own estate in 2005, after years of experience at the family estate Marc Colin. Based in Chassagne-Montrachet, the estate focuses on terroir-true, elegant wines made with minimal intervention. The estate owns and works some of the most prestigious plots in the Côte de Beaune, including vineyards in Saint-Aubin, Puligny, Chassagne and Meursault.
The origin and location of Chevalier-Montrachet Grand Cru
Chevalier-Montrachet Grand Cru is located on the highest slopes of Puligny-Montrachet, directly above Le Montrachet itself. The vineyard is known for its chalky soil with excellent drainage. This terroir produces wines with great finesse, pronounced minerality and impressive ageing potential. The altitude ensures coolness and a long growing season, which benefits the aromatic complexity and freshness of the wine.
Production and grapes of the 2018 Pierre-Yves Colin-Morey Chevalier-Montrachet
The 2018 vintage was relatively warm, but had enough coolness at night to maintain freshness in the grapes. The Chardonnay grapes for this wine were hand-harvested and underwent a gentle pneumatic pressing. Fermentation took place with natural yeasts in oak barrels, a small percentage of which were new. There was no batoning, and malolactic conversion occurred naturally. Maturation lasted 15 to 18 months on the fine lees, with no fining or filtration before bottling.
Color, aroma and taste of the 2018 Chevalier-Montrachet Grand Cru
The wine shows a bright light golden color with silver reflections. On the nose it opens with aromas of white flowers, lime, wet stones and ripe pear. With aeration subtle notes of brioche, almond and flint develop. On the palate the wine is impressively layered, with a core of ripe citrus fruit, salty minerality and fine acidity. The texture is powerful yet refined, and the finish is long and complex with a salty undertone.
Would you like to order wines from 2018 Pierre Yves Colin Morey Chevalier Montrachet Grand Cru online?
This rare Grand Cru is stored in our conditioned Wine Warehouse. When picking up, you often receive a nice discount. This discount is immediately visible when you choose 'Pick up' on the checkout page. We are located in Dordrecht, almost directly on the A16, with ample parking. Click here for our address.
Full tasting notes and reviews from international wine journalists such as Parker, Suckling and Vinous are available via the links next to the image. This service is free for our customers.
Need advice on finding the perfect wine to go with your dish? Click here for our exclusive Sommelier . This service is free for Grandcruwijnen customers.
Wine and food pairings with 2018 Chevalier-Montrachet Grand Cru
Coquilles Saint-Jacques with beurre blanc: The creaminess of the sauce and the refinement of the scallop perfectly match the freshness and minerality of the wine.
Lobster with Tarragon and Lemon Butter: The richness of lobster and the fresh aroma of tarragon make an elegant match with the citrus profile of the wine.
Risotto with green asparagus and Parmesan: The creamy texture of the risotto and the umami of the cheese emphasize the depth of the wine.
Grilled sea bass with fennel: The subtle aniseed notes of fennel and the delicate fish structure harmonize with the precision and elegance of the wine.
Poultry in creamy morel sauce: The earthy mushroom flavour enhances the ripe notes of the Chardonnay without overwhelming its refinement.
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Puligny-Montrachet |
| Icons | Icon France |
| Winery | Pierre Yves Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2018 |
| Drinking as of | 2024 |
| Drinking till | 2040 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 94 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rond, Vol, Wit fruit |
| Drink moments | Cadeau!, Lekker luxe, Met vrienden, Open haard, Romantisch |
Parker
The Wine Advocate
RP 94
Reviewed by: William Kelley
Drink Date: 2025 - 2050
The 2020 Chassagne-Montrachet 1er Cru Les Chenevottes performed especially well during élevage last year, so I was curious to revisit it in bottle. Wafting from the glass with aromas of pear, beeswax, orange oil, petrol and white flowers, it's medium to full-bodied, deep and layered, with bright acids, chalky structuring extract and a long, saline finish, fulfilling all the promise it showed in barrel.
The 2020 vintage is another very promising year for Pierre-Yves Colin, who finds the wines a bit more charming and demonstrative than the more serious, structured 2019s—the latter a vintage we revisited in bottle and which appears to possess considerable aging potential. As readers may know, Colin's bigger cuvées are crushed and see four-hour press cycles, whereas smaller cuvées aren't crushed but see even longer press cycles lasting five or more hours. Vinification and maturation in barrel, with a heavy emphasis on larger-format barrels, follows. As I wrote last year, since moving to his new, much colder cellars in Chassagne-Montrachet, he finds his wines retain significantly more free sulfur dioxide for any given addition, and he now feels he added more than was necessary—given these altered conditions—to his 2015s, 2016s and 2017s. So, some subtle adjustments have now been made in this regard, and readers can expect the wines to be a little less buttoned up out of the gates than has been the case in those three vintages. Now Pierre-Yves has so much space, he's also thinking about further extending the élevage of his lower appellations: in the next two or three years, he's contemplating fermenting and maturing them in 350-liter barrels for a year, before racking them to tronconic wooden vats for further time on the lees.
Published: Jan 31, 2023
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.