2019 | Maison Pierre-Yves Colin-Morey | La Chateniere

Pale yellow in colour. The nose has a little depth of fruit and has clearly ripened at its own pace. There is an attractive sunshine feel to this Chatenière, nice touch of acidity behind, plenty of charm, no more than middleweight, but nuanced. A few fresh apple notes too.

Reviews:

• Wine Advocate: A cuvée I admire more and more as I follow bottles from my own cellar, Pierre-Yves Colin's 2019 Saint-Aubin 1er Cru La Chatenière opens in the glass with notions of citrus oil, white peach, Anjou pear, warm bread and blanched almonds. Medium to full-bodied, bright and lively, it's tightly wound and penetrating, with a tangy, saline finish.

• Allen Meadows: Pungent aromas of sulfur and reduction crush the underlying fruit at present. Otherwise there is excellent concentration and sappy dry extract that possess a sophisticated texture and abundant minerality on the clean and very dry finish that possesses slightly better depth and persistence. Lovely.

Producer Information

Maison Pierre-Yves Colin-Morey is a Burgundy producer based in Chassagne-Montrachet, in the Côte de Beaune subregion. It is known for its fine Chardonnay wines, and has most of its vineyard holdings in Saint-Aubin. The estate was established in 2005 by husband-and-wife team Pierre-Yves Colin and Catherine Morey, both children of esteemed Burgundy winemakers. Colin had been winemaker at his family's winery since 1995 and in 2001 started a négociant business with his wife. In 2005, he left the family estate to establish his own label with his six-hectare (15-acre) share – the rest of the Colin vineyards remained with his three siblings (Caroline, Joseph and Damien, who run Domaine Marc Colin). Pierre-Yves Colin-Morey has holdings in several premier cru sites in Saint-Aubin and Chassagne-Montrachet including Chatèniere, Champlots, Remilly, Chenevottes and Caillerets. On top of this, the domaine buys grapes to make wines from several grand cru vineyards, including Bâtard-Montrachet and Corton-Charlemagne. The estate predominantly makes Chardonnay, but also produces a small amount of Pinot Noir from Saint-Aubin and Santenay. In the cellar, Pierre-Yves Colin-Morey does not employ battonage but favors lengthy lees contact and barrel aging. The wines are bottled without filtration and often without fining.

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