2019 Pierre-Yves Colin-Morey Meursault 1er Cru Les Poruzots
| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2019 |
| Grape | |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2025 - 2050 |
Low Stock
Only 1 left
Description
The Les Poruzots Premier Cru vineyard is located in Meursault, an appellation renowned for its rich and complex Chardonnays. The vineyard has a south-eastern exposure and soils rich in clay and limestone, which contribute to the power and minerality of the wine. The 2019 vintage was marked by a cool start followed by a warm summer. These conditions resulted in wines with concentrated flavours, fresh acidity and excellent ageing potential.
Pierre-Yves Colin-Morey applies minimal intervention in the winemaking. The grapes are gently pressed and the must ferments in oak barrels, some of which are new. The wine is then aged on the fine lees without bâtonnage (stirring the lees), in order to preserve freshness and tension.
Colour : Bright golden yellow.
Nose: Aromas of citrus fruits, such as lemon, combined with mineral notes and a hint of hazelnut.
Taste: Rich and layered, with ripe fruit flavours, a pronounced minerality and a refreshing acidity that provides balance.
Finish: Long and complex, with lingering notes of fruit and minerals.
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.
ABOUT PIERRE YVES COLIN
The greatest discovery of the last ten years in the field of white Burgundies 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 was not given these opportunities by his father (according to Pierre Yves). Eventually this resulted in a break and from 2005 Pierre-Yves was able to fully focus on his own company. The vast majority of the wine comes from his own grapes. In addition, Colin also annually obtains grapes from a few fellow producers whom he knows well personally. The work in the vineyard and the harvesting takes place under the supervision of Pierre Yves and his team, so that he has complete control over the quality. His enormous drive, almost bordering on the obsessive, to make only the best possible.
The grapes come from our own vineyards and are picked entirely by hand and selected very strictly. The wine is made in a very natural way, is not racked, but very lightly filtered. Bâtonnage during vinification is not an issue. Pierre Yves believes that this is manipulation of the wine. The wine matures for 14-18 months in used oak barrels of approx. 2-3 years old. The barrels are not toasted, but minimally burned to protect the wood.
Specifications
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Meursault |
| Icons | Icon France |
| Winery | Pierre Yves Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2019 |
| Drinking as of | 2025 |
| Drinking till | 2050 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe |
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 Les Poruzots Premier Cru vineyard is located in Meursault, an appellation renowned for its rich and complex Chardonnays. The vineyard has a south-eastern exposure and soils rich in clay and limestone, which contribute to the power and minerality of the wine. The 2019 vintage was marked by a cool start followed by a warm summer. These conditions resulted in wines with concentrated flavours, fresh acidity and excellent ageing potential.
Pierre-Yves Colin-Morey applies minimal intervention in the winemaking. The grapes are gently pressed and the must ferments in oak barrels, some of which are new. The wine is then aged on the fine lees without bâtonnage (stirring the lees), in order to preserve freshness and tension.
Colour : Bright golden yellow.
Nose: Aromas of citrus fruits, such as lemon, combined with mineral notes and a hint of hazelnut.
Taste: Rich and layered, with ripe fruit flavours, a pronounced minerality and a refreshing acidity that provides balance.
Finish: Long and complex, with lingering notes of fruit and minerals.
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.
ABOUT PIERRE YVES COLIN
The greatest discovery of the last ten years in the field of white Burgundies 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 was not given these opportunities by his father (according to Pierre Yves). Eventually this resulted in a break and from 2005 Pierre-Yves was able to fully focus on his own company. The vast majority of the wine comes from his own grapes. In addition, Colin also annually obtains grapes from a few fellow producers whom he knows well personally. The work in the vineyard and the harvesting takes place under the supervision of Pierre Yves and his team, so that he has complete control over the quality. His enormous drive, almost bordering on the obsessive, to make only the best possible.
The grapes come from our own vineyards and are picked entirely by hand and selected very strictly. The wine is made in a very natural way, is not racked, but very lightly filtered. Bâtonnage during vinification is not an issue. Pierre Yves believes that this is manipulation of the wine. The wine matures for 14-18 months in used oak barrels of approx. 2-3 years old. The barrels are not toasted, but minimally burned to protect the wood.
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Meursault |
| Icons | Icon France |
| Winery | Pierre Yves Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2019 |
| Drinking as of | 2025 |
| Drinking till | 2050 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Mineraal, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Indruk maken, Lekker luxe |
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.