2013 | Maison Pierre-Yves Colin-Morey | Batard Montrachet

Elegant aromas of white flowers, pure citrus, pear and discreet spice elements. The broad-shouldered and impressively concentrated flavors retain a fine sense of delineation before culminating in an almost painfully intense and explosively long finish.

Reviews:

• Wine Advocate: The 2013 Bâtard-Montrachet Grand Cru has a very expressive bouquet like many Bâtard ‘13s from barrel: white peach, Mirin and apricot blossom, wonderful mineralité coming through with aeration. The palate is very well balanced, not a million miles away from the Meursault Perrières, with a great crescendo of fruit on the spicy finish. Excellent.

• Wine Cellar: Pale, green-tinged yellow. Very ripe aromas of peach, clove and minerals. Sweet, fat, rich and very ripe, with just enough acidity to frame the tangy nectarine and mandarin orange flavors. Shows a creamy old-vines quality and a rich, long, surprisingly firm-edged finish. The malo has finished here but I suspect this wine still has a bit more sugar to convert.

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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