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  • Pierre-Yves Colin-Morey

  • Pierre-Yves Colin-Morey

    Established: 2005

    Appellations:

    • AOC Bourgogne + Hautes Cotes de Beaune

    • AOC Saint Aubin

    • AOC Chassagne Montrachet

    • AOC Puligny Montrachet

    • AOC Meursalt

    • AOC Corton Charlemagne

    Proprietor: Pierre-Yves Colin-Morey

    Winemaker: Pierre-Yves Colin-Morey

    Wine Making Overview: whites are whole bunch pressed and fermented with native yeast. Ageing up to 16 months for Bourgognes, St Aubins and more than 18 months for top white wines with no lees stirring in a very cool cellar. Red wine get partial whole-bunch ferments (about 30%) with very gentle pumping over and gentle vinification designed to maximise freshness and finesse. Long untreated corks for most wines and bottles sealed with wax

    Viticulture: Sustainable - organic principles

    Vegan Friendly: Yes

    Vineyard Area: 6.5 ha owned and 3 ha of vines leased

    Vineyards: based in Chassagne Montrachet with notable holdings also in Saint Aubin as well as the following -

    • Bourgogne Hautes Cotes de Beaune

    • Saint Aubin - village + Premier Crus

    • Chassagne Montrachet - village + Premier Crus

    • Puligny Montrachet - village + Premier Crus

      the following are not directly owned

    • Corton Charlemagne Grand Cru

    • Meursault - village + Premier Crus

    • Chevalier Montrachet Grand Cru

    • Batard Montrachet Grand Cru

    Vine Density: 8000 to 11000

    Average Production: 4000 dozen


    “This is not just one of the top domaines in the Cote de Beaune in Burgundy, Pierre-Yves Colin-Morey is now well recognised as one of the greatest winemakers and domaines in the world. Consistently producing benchmark wines in each vintage."

    Established as one of the young rising stars of Burgundy, Pierre-Yves Colin-Morey in 2005 left his family Domaine, Marc Colin, where he gained a solid reputation for his outstanding white wines. Pierre-Yves took control of a share of the family vineyards (Domaine Marc Colin) from 2006 vintage.

    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 premox. The resulting wines are built to age classically up to 10 years or more.

Pierre-Yves Colin-Morey Products

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