Pierre-Yves Colin-Morey
Colin's last name comes up very often when it comes to Burgundy wines. Pierre-Yves Colin is the eldest son of the famous Burgundian winemaker Marc Colin, with siblings Joseph, Damien and Caroline, and cousins Bruno and Philippe. Pierre-Yves does not have to fear that he has been overshadowed by the reputation of the Marc Colin family estate, which is piloted today by his father and Damien and Caroline, because Mr. Yves' own white wines have long been among the best wines of the Côte de Beaune.
Pierre-Yves started his career working as a winemaker in his father's cellar between 1994-2005. Alongside his main job, Pierre-Yves founded in 2001, with his wife Caroline Morey, he started a négociant business, which was naturally named Colin-Morey. Caroline also comes from a famous winemaking family, as her father is Jean-Marc Morey. In 2005, Pierre-Yves decided to leave the family farm to establish his own farm on the 6 hectares of paddocks inherited from his family. In addition to his own orchards, Pierre-Yves also works with farmers he knows well, but never mentions in his bottles whether the grapes used for the wines are his own or made from purchased grapes, because according to him the differences in the quality of the grapes are minimal. At the shelters, we work with nature-respecting and organic methods. In total, the orchards today cover 13 hectares and production includes Saint-Aubin, Chassagne-Montrache, Santenay, Puligny-Montrache and Meursault. 92% of the grapes are Chardonnay, 5% Pinot Noir and 3% Aligoté.
Pierre-Yves uses 350-liter barrels in his cellar instead of the traditional 228-liter burgundy barrels. Pierre-Yves got the barrels from François Frères and Chassin, and about a third of the barrels are new. White wines are pressed slowly as whole bunches and the wines are fermented without added yeast strains. The cellars are also not heated to ensure malolactic fermentation. Although the wines are allowed to be in contact with the lees for a long time after fermentation, the lees are not swirled, so the wines mature in reductive, i.e. oxygen-free, conditions. During bottling, the wines are not clarified or filtered. All the estate's wines are sealed with very long and wide corks, which Pierre-Yves procures from a small cork producer. To prevent premature oxidation, the necks of the bottles are protected with wax, which helps these wines mature for decades.
The farm's annual production is around 48,000 bottles.
https://www.chassagne-montrachet.com/producteurs/pierre-yves-colin-morey/
