2019 Pierre-Yves Colin-Morey Chassagne Montrachet Les 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.
An exuberantly fresh and expressive nose speaks of just sliced lemon, lime and passion fruit with hints of fennel and white peach. The beautifully textured, intense and overtly mineral-driven flavors possess fine mid-palate density while exhibiting outstanding persistence on the firm, balanced and built-to-age finale. While not especially austere at present, this wine makes clear that it's going to need at least some time in bottle first. Drink 2031+.
Allen Meadows - Burghound
Always one of the highlights of the portfolio, Pierre-Yves Colin's 2019 Chassagne-Montrachet 1er Cru Les Caillerets unwinds in the glass with scents of citrus zest, white flowers, blanched almonds, crisp green apple and nutmeg. Medium to full-bodied, layered and multidimensional, it's deep and concentrated, with tangy acids, chalky structuring extract, and a long, precise finish.
William Kelley - Wine Advocate (Jan 2021)
All lemon rather than lime in colour. A lovely classy nose, not showing too much ripeness, picked on 8th September at 14.2%. Softly ripe, but very pleasing, there is a thick layer of sweet ripe fruit, then a few grapefruit notes to keep the balance. Long and mouth-filling, with the requisite stony feel, but flesh takes the lead.
Jasper Morris - Inside Burgundy