Pierre Yves Colin Morey Chassagne Montrachet Premier Cru"Morgeot" 2017 (Burgundy, France) - [RP 91-93] [AG 90-92] [BH 90-92]

Pierre Yves Colin Morey Chassagne Montrachet Premier Cru"Morgeot" 2017
(Burgundy, France) - [RP 91-93] [AG 90-92] [BH 90-92]


Regular price $190.00 Sale price $143.99 Save $46.01
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RP91 AG90 BH90
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About the Winemaker:
The young Pierre-Yves Colin is rapidly becoming one of most highly regarded winemakers in Burgundy. He has been making the wine at Marc Colin, the family Domaine, for over 10 years. He went to enology school in Beaune and worked at Chalk Hill as well as wineries in the Northern Rhoe, Languedoc and Loire before returning to Burgundy. He and his wife Caroline, Jean-Marc Morey's daughter, founded their own negociant firm and made 150 cases total from five appellations in the debut 2001 vintage.

The approach in both the vineyard and the winery is natural and non-interventionist. At Domaine Marc Colin he eliminated the use of herbicides in most of the vineyards and switched to plowing, which deepens the root system and improves the flavors of the wine. He follows the same program at his estate vineyards. Approximately 60% of the total production now comes from the estate vineyards in Chassagne and Saint Aubin. They bought a new press in 2006 and Pierre-Yves now harvests most of the purchased fruit with his own team. Production of the 1er and Grand Crus is still miniscule - only 2 or 3 barrel s from each vineyard.

The juice is pressed into barrel before primary fermentation and then Pierre-Yves leaves them alone as much as possible. Fermentation is always initiated by natural yeast and he does not stir the lees, rack the barrels or even filter the wines.

Pierre-Yves also prefers unusual barrels - about 80% of them are 50% larger than normal Burgundy barrels. Depending on the vintage, most of the top wines are aged in new oak, but the larger barrels minimize the oak influence and also delay the malolactic fermentation. The cellar is also kept very cold to further delay the malolactic fermentation - which ideally finishes 8-9 months after harvest. Approximately 18 months after harvest the wines are lightly fined and then bottled. The extended elevage helps preserve aromatic intensity and purity as well as giving the wines the right balance for long-term ageing.

Ratings & Reviews



91-93 Points - Robert Parker's Wine Advocate:
"The 2017 Chassagne-Montrachet 1er Cru Abbaye de Morgeot is one of the highlights of the range this year, unfurling in the glass with a classy bouquet of beeswax, Anjou pear, petrol, white flowers and subtle spices. On the palate, the wine is medium to full-bodied, pure and tangy with a tight-knit, nicely concentrated core and a penetrating and saline finish.- William Kelley (Jan 2019)

90-92 Points - Vinous:

"(this was the first vintage Colin harvested in 2017, as he wanted to avoid "too much fatness"): Bright, pale yellow-green. Nose dominated by pear, menthol and stone. A bit hard-edged and tough to taste today, showing an element of fresh herbs, firm acidity and a slight phenolic dryness. Like a few of the foregoing wines, this will need time to harmonize. Finishes with a slightly hard-edged lemon zest quality. Colin told me that he may rack the wine this summer but that his current plan is not to bottle his '17s until next March. He also noted that the yield here was easier to control in 2017 because the vineyard had escaped the frost in 2016. " Stephen Tanzer - (Sep 2018)

90-92 Points - Allen Meadows' Burghound:
"Sulfur presently overshadows the underlying fruit though it does not extend to the bigger, richer and more powerful if much less mineral-driven flavors that possess slightly better depth and persistence. This won't wow you with its refinement but I like the frank character." - (Jun 10, 2019)