Pierre-Yves Colin-Morey Saint-Aubin 1er Cru "Les Champlots" 2021 (Cote de Beaune, Burgundy, France) - [DM 93] [BH 89-92] [WA 89-91] [VM 89-91]

Pierre-Yves Colin-Morey Saint-Aubin 1er Cru "Les Champlots" 2021
(Cote de Beaune, Burgundy, France) - [DM 93] [BH 89-92] [WA 89-91] [VM 89-91]

Regular price $250.00 Sale price $179.97 Save $70.03

DM93 BH89 WA89 VM89
Only 3 items in stock!

Pre-order - ETA 5 days from the date of the order

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 Rhone, 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 aging.

This wine comes from a south-west facing vineyard planted in 1994 located just above La Chateniere. This site catches a little more wind.

Ratings & Reviews:

93 Points - Decanter Magazine:
“The steep slopes of this premier cru rise above the village of Gamay and face south and slightly west. The central portion, where Colin farmed a third of a hectare, can also be called En Monceau. Colin calls the wine a mix of La Chatenière and En Remilly. The wine has a relatively deep lemon-yellow hue and ripe aromas of green apple and pear with a hint of white flowers. The texture is lively and bright, yet there is enough substance to give the wine a pleasantly lingering finish—superb.” – Charles Curtis MW (Oct 2022)

89-92 Points - BurgHound:
“Here there is enough reduction to blur everything but a hint of citrus character. The mouthfeel of the vibrant and delicious medium-bodied flavors is sleek, even polished, while delivering excellent length on the rich, dry and balanced finale. This could use better depth but more should almost certainly develop with bottle age.” (Jun 2023)
89-91 Points - Wine Advocate:
“The 2021 Saint-Aubin 1er Cru Les Champlots is especially good this year, delivering aromas of waxy citrus, confit orange, iodine and toasted nuts. Medium to full-bodied, satiny and incisive, it's impressively complete, with a penetrating, saline finish.” - William Kelley (Jan 2023)

89-91 Points - Vinous Media:
“The 2021 Saint-Aubin Les Champlots 1er Cru has a much more open and airy bouquet, with crushed rock and struck flint unfurling in the glass. The palate is taut and fresh with crisp acidity, a little more reduced than other crus but with a welcome spiciness that prolongs the finish. Give this a couple of years in bottle.” – Neal Martin (Jan 2023)