2018 Pierre-Yves Colin-Morey Chassagne Montrachet Morgeot 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.
A slightly riper nose features notes of exotic white and yellow orchard fruit, resin and a whisper of rosemary oil. The sleek and delicious flavors are rich but not quite as dense as those of the Chenevottes though they do possess an attractive texture while delivering fine length on the refreshing, citrusy and notably dry finale.
Allen Meadows - Burghound
Spicy, creamy depth here, a pure chalky citrus nose and a hint of clementine. On the palate a richness and fulness in the mouth though the acidity cuts through the middle like a knife. So juicy and tense and excitable. Long, precise, clean-cut after the openness of the nose. Incredibly fresh but balanced. Perhaps just a little more austere on the palate than I expected.
Julia Harding MW - jancisrobinson.com
Pale lemon and lime. Some attractive and accessible fruit, with a little weight to it which appears equally on the palate with some clay-based tannins here. This is a weighty wine which will take longer to come round and will need the right food, something in a sauce.
Jasper Morris - Inside Burgundy