2017 Pierre-Yves Colin-Morey Chassagne Montrachet Caillerets Premier Cru

After leaving his family domaine in 2005, Pierre-Yves Colin-Morey has established himself as one of the rising stars of Burgundy. Pierre-Yves has built a strong reputation for crafting exquisite white Burgundy that display energy and vitality. The white wines are whole bunch pressed, fermented with natural yeasts, aged on lees for up to 18 months in mostly in 350 litre barrels with no lees stirring and no filtration. The corks used come from one tiny supplier and are extra long and extra wide (55mm x 25mm) for the village, 1er cru and Grand cru wines and are untreated with no paraffin and the bottles are then sealed with soft wax to ensure no problems with premature oxidation. The resulting wines are built to age classically up to 10 years or more.

Other Reviews....
Here too the fruit cannot compete with the strong level of sulfur influence. There is better volume and richness if not the same refinement to the attractively textured, lilting and stony flavors that deliver better depth on the equally persistent finish where a touch of wood surfaces. Lovely stuff with very fine development potential.
91-93 points
Allen Meadows - Burghound

From one of Pierre-Yves Colin's finest domaine holdings, the 2017 Chassagne-Montrachet 1er Cru Les Caillerets offers up aromas of noisette, white flowers, beeswax, Anjou pear and crushed chalk. On the medium to full-bodied palate, the wine is quite closed but extremely promising, revealing a deep, concentrated core framed by tangy acids and chalky dry extract, concluding with a long, penetrating finish.
92-94 points
William Kelley - Wine Advocate (Feb 2019)

Bright medium yellow-green. Alluring scents of lemon drop, caraway seed, pungent crushed rock and spices. Wonderfully fine-grained and slightly glyceral, with its flavors of lemon zest, anise and crushed rock conveying terrific mineral-driven definition and purity. Turns more austere on the very long, slowly mounting, white-peppery whiplash of a finish. A potentially great, elegant example of an outstanding terroir. Colin has three 350-liter barrels of this juice, one of them new--or about 42 hectoliters per hectare. He told me that this wine "was nothing at the beginning: both oxidized and reduced at the same time."
92-95 points
Stephen Tanzer - Vinous

Lively primrose colour, a little touch of stony reduction. This has a wonderful intensity of fruit which starts very early, swells through the middle, and finishes with a delightful sense of stones at the back. Long and lovely.
94 points
Jasper Morris - Inside Burgundy

One new barrel out of three, as Chenevottes. Vines from his father. Extreme west of the premier cru and high up. Racked and back to barrel in August. Will spend several months in tank before bottling in May.
Firmly textured, a hint of struck match on the palate. A light and inviting note of smoky reduction – typical of this premier cru – likely to reduce in barrel. Deep green fruits with richness and volume in the mouth but tightened up by that mineral smokiness and just a hint of sweet toast. Comes in tight and incredibly long on the finish. Goes on for ever. Complete wine.
18/20 points
Julia Harding MW - jancisrobinson.com