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Pierre Yves Colin Morey Saint-Aubin Premier Cru "La Chateniere" 2017 (Cote de Beaune, Burgundy, France) - [RP 89-91] [AG 87-90]
Pierre Yves Colin Morey Saint-Aubin Premier Cru "La Chateniere" 2017 (Cote de Beaune, Burgundy, France) - [RP 89-91] [AG 87-90]


 
Retail Price: $125.00
Artisan Wine Depot Price: $99.97
You save $25.03!
Winery: Pierre-Yves Colin-Morey
Varietal: Chardonnay
Region: St Aubin Cote de Beaune, Burgundy, France
Vintage: 2017
Bottle Size: 750 mL

Product Code: COLINMOREYCHATENIERE17-W
Qty:

Press / Wine Critic's Reviews
 
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 Rhône, 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 elévage helps preserve aromatic intensity and purity as well as giving the wines the right balance for long-term ageing.


Ratings & Reviews

94 Points - Wine Spectator:

"A briny, seashore aroma gives way to lime blossom, white peach and apple notes, all backed by lively acidity. Balanced and supple, with fine cut extending the complex flavors on the aftertaste. Very compelling. Drink now through 2027."

89-91 Points - Robert Parker's Wine Advocate:
"Aromas of white flowers, orange blossom, citrus oil and green apple introduce the 2017 Saint-Aubin 1er Cru La Chatenière, a medium-bodied, stony but giving wine with succulent acids, a crisp core of fruit and good length on the finish. It's a successful wine from a parcel of old vines that Colin owns." - William Kelley (31st Jan 2019)

87-90 Points - Antonio Galloni's Vinous:
"(from two parcels of 50-year-old vines): Bright, light yellow with green highlights. Reticent nose shows a green apple note and a hint of oxidation, as the malolactic fermentation only finished a couple weeks before my visit. Thick, sappy and dry, with a glyceral solidity leavened by almost painful acidity. This deep but youthfully disjointed wine is a shock to the palate today. With its oily texture and notes of resiny wild herbs, this wine conveys a strong place character. Colin describes La Chatenière as "the oldest place for Chardonnay in Saint-Aubin and a great terroir," noting that his parcels face southwest and are protected from wind. The crop level here was 48 hectoliters per hectare in 2017. This wine needs a racking and is evolving slowly." - Stephen Tanzer (Sep 2018)

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