Pierre-Yves Colin-Morey, a rising star in Burgundy's winemaking scene, left his family's Domaine, Marc Colin, in 2005, where he had already established a stellar reputation for his exceptional white wines. Taking control of a portion of the family vineyards starting with the 2006 vintage, Pierre-Yves embarked on his own venture. He collaborates closely with select vineyards and growers, purchasing must and aging the wines in barrels he provides. Only the wines meeting his rigorous standards are matured in his own cool cellar beneath his home in Chassagne-Montrachet.
His white wines are crafted with meticulous attention to detail: whole bunch pressed, fermented with native yeasts, and aged on lees for up to 18 months in predominantly 350-litre barrels. He eschews lees stirring and filtration, resulting in wines designed for classic aging, often surpassing a decade. Unique, extra-long, and extra-wide corks (55mm x 25mm) sourced from a single supplier are used for village, Premier Cru, and Grand Cru wines. These untreated corks, combined with a soft wax seal, help prevent premature oxidation.
Pierre-Yves's red wines receive similar care. About 30% of the grapes undergo whole-bunch fermentation, followed by gentle pumping over and a careful vinification process to enhance freshness and finesse. The reds are also bottled with untreated long corks and sealed with wax, ensuring the integrity and longevity of the wines.
In both his white and red wines, Pierre-Yves Colin-Morey exemplifies a commitment to quality, tradition, and innovation, producing wines that are vibrant, refined, and built to stand the test of time.
