2020 Pierre Yves Colin Puligny Montrachet Les Garennes
| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2020 |
| Grape | |
| Content (Alc) | 0.75 ltr (13%) |
| Drink window | 2023 - 2040 |
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Description
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 that 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.
The grapes come from our own vineyards and are picked completely manually and selected extremely strictly. The wine is made in a very natural way, is not crossed, but very lightly filtered. Bâtonnage during vinification is not required. Pierre Yves believes that this is manipulation of the wine. The wine matures for 14-18 months in used oak barrels of approximately 2-3 years old. The barrels are not toasted, but minimally burned to protect the wood.
The Puligny-Montrachet 1er Cru La Garenne 2020 reveals aromas of white peach, spring flowers, fresh green apple and matchstick. Medium to full, satiny and strong, with lively acidity and a long, mineral aftertaste. Part of this cuvée is housed in a tronconical oak tank.
FACT : The wine is stored in our conditioned Wine Warehouse and if you pick up the wine you will often receive a nice discount. You will immediately see the possible discount if you choose Pickup in the Checkout page. We are almost next to the Rijksweg with plenty of parking. Click here for address.
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 | 2020 |
| Drinking as of | 2023 |
| Drinking till | 2040 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| 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 (91-93)
Reviewed by:
William Kelley
The 2020 Puligny-Montrachet 1er Cru La Garenne reveals aromas of white peach, spring flowers, crisp green apple and struck match. Medium to full-bodied, satiny and tensile, with lively acids and a long, mineral finish, a part of this cuvée is in a tronconic oak tank.
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 20, 2022
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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 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 that 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.
The grapes come from our own vineyards and are picked completely manually and selected extremely strictly. The wine is made in a very natural way, is not crossed, but very lightly filtered. Bâtonnage during vinification is not required. Pierre Yves believes that this is manipulation of the wine. The wine matures for 14-18 months in used oak barrels of approximately 2-3 years old. The barrels are not toasted, but minimally burned to protect the wood.
The Puligny-Montrachet 1er Cru La Garenne 2020 reveals aromas of white peach, spring flowers, fresh green apple and matchstick. Medium to full, satiny and strong, with lively acidity and a long, mineral aftertaste. Part of this cuvée is housed in a tronconical oak tank.
FACT : The wine is stored in our conditioned Wine Warehouse and if you pick up the wine you will often receive a nice discount. You will immediately see the possible discount if you choose Pickup in the Checkout page. We are almost next to the Rijksweg with plenty of parking. Click here for address.
| 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 | 2020 |
| Drinking as of | 2023 |
| Drinking till | 2040 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| 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 (91-93)
Reviewed by:
William Kelley
The 2020 Puligny-Montrachet 1er Cru La Garenne reveals aromas of white peach, spring flowers, crisp green apple and struck match. Medium to full-bodied, satiny and tensile, with lively acids and a long, mineral finish, a part of this cuvée is in a tronconic oak tank.
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 20, 2022
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.