2020 Pierre-Yves Colin-Morey Bourgogne Aligoté
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' domain for some time. Since 2001 he started his own domain and has further perfected the entire vinification process. For example, Pierre-Yves 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.
The vineyards are located in the municipality of Chassagne-Montrachet. The average age of the vines is 45 years.
Vinification in 350 liter barrels of which 20% in new barrels. Maturation for 16 months 'sur lies' without batonnage (stirring the fermenting must). Bottling in January 2017 without fining or filtering.
The Aligoté is an absolute must. In terms of price, this is still very friendly for a Burgundy. Aligote is a cousin of Chardonnay, but typically more neutral. Aligoté is a white grape variety that results from a crossing of Pinot Blanc and Gouais Blanc. The Aligoté is, next to the Chardonnay, the 'other' white variety of Burgundy. Lots of freshness, white flowers, a little bit of citrus and a very light piece of brioche in the aftertaste. The Aligoté is an absolute must. In terms of price, this is still very friendly for a Burgundy and also from Pierre Yves and from the beautiful, scarce 2020.
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.
|Type of Wine
|Pierre Yves Colin
|Drinking as of
|Dry, Fresh, Fruity, Green & grassy, Tense, White fruit
|Borrelen, Met vrienden, Voor alledag