2017 Pierre-Yves Colin-Morey Pernand-Vergelesses 1er Cru Sous Frétille Blanc
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| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2017 |
| Grape | |
| Content (Alc) | 0.75 ltr (13%) |
| Drink window | 2022 - 2034 |
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Description
The 2017 Pierre-Yves Colin-Morey Pernand-Vergelesses 1er Cru Sous Frétille Blanc is a refined and expressive white Burgundy from one of the most acclaimed winemakers in the Côte de Beaune. Pierre-Yves first worked for the family estate Marc Colin before founding his own winery in 2001. His wines are known for their precision, structure and expression of terroir. He uses minimal intervention in the cellar and works with low yields and old vines to produce wines that emphasize the purity of Chardonnay and the character of the terroir.
Pernand-Vergelesses 1er Cru, is located at the foot of the famous Corton hill in the Côte de Beaune. The vineyard "Sous Frétille" is a Premier Cru vineyard located on steep, chalky slopes. This vineyard is located above the village of Pernand-Vergelesses and overlooks the surrounding vineyards. The chalky soils and the northern exposure contribute to the liveliness, minerality and refinement of the wine.
2017 was an excellent year for white Burgundy: The growing season was relatively cool and dry, with a warm and sunny summer. This resulted in healthy grapes with a good balance between ripeness and acidity. The grapes are vinified with minimal intervention. Pierre-Yves uses natural yeasts and avoids the use of stainless steel to give the wine its pure expression. The wine is aged for 12-18 months in oak barrels (about 25% new wood) without bâtonnage (stirring of the lees), to preserve freshness and tension in the wine. Bottled without filtration, which ensures maximum concentration and complexity.
Colour: Pale golden yellow with brilliant clarity.
Nose: A refined and expressive nose with aromas of citrus (lemon, grapefruit), green apple, white flowers, wet stones, roasted almonds and a subtle hint of butter.
Taste: The wine is tight and mineral, with lively acidity and a chalky texture. Flavors of lemon, ripe pear, and a hint of toast come together with a salty undertone that emphasizes the Sous Frétille terroir.
Finish: Long and refined, with lingering minerality and a hint of oak that is beautifully integrated.
Combines excellently with refined dishes such as:
- Grilled fish (e.g. sea bass or sole).
- Poultry in creamy sauces.
- Dishes with mushrooms or truffle.
- Light cheeses such as Comté, Brie or goat's cheese.
FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will also receive a nice discount. We are almost next to the Rijksweg with plenty of parking. Click here for address.
Specifications
| Block Bundle Options | No |
|---|---|
| Type of Wine | White |
| Country | France |
| Region | Bourgogne |
| Appellation | Pernand-Vergelesses |
| Winery | Pierre Yves Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2017 |
| Drinking as of | 2022 |
| Drinking till | 2034 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 91 |
Professional Reviews
Parker
The Wine Advocate
RP (89-91)
Reviewed by:
William Kelley
Release Price:
NA
Drink Date:
N/A
The 2017 Pernand-Vergelesses 1er Cru Sous Frétille Blanc reveals aromas of ripe citrus, confit lemon, white flowers and a touch of struck match from its recent racking. On the palate, the wine is medium to full-bodied, fleshy and textural, with succulent acids and a comparatively open-knit profile. This is one of the most charming, accessible wines in the collection.
Pierre-Yves Colin described the 2017 vintage as "pure and transparent," with the wines nicely defined by their terroirs. They are, he adds, "more charming than I imagined—less 'cold' in style." Old vines, he says, produced notably more interesting musts than younger plantings, an observation borne out along the Côte. Colin began picking early, on August 28, as usual privileging freshness; though I wonder if a successful experiment with picking his Corton-Charlemagne a little later than had been his habit suggests that the stylistic pendulum may be about to subtly swing at this address? In any case, he has produced a successful range, true to the strong house style, though showing comparatively little overt reduction when I visited after the harvest. As ever, no distinction is made on the labels between domaine and négociant wines, and Colin is increasingly taking responsibility for farming the parcels from which he purchases fruit.
Published: Jan 31, 2019
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Pierre-Yves Colin-Morey is a winemaker known for his exceptional wines from Burgundy. Pierre-Yves, born in 1972, is the son of Marc Colin, a leading winemaker in Burgundy. Pierre-Yves initially worked with his father at Domaine Marc Colin, but in 2005 he decided to set up his own domain.
History of Pierre Yves Colin Morey
He is the son of Marc Colin, a well-known winemaking family in the village of St. Aubin. Pierre-Yves is a very talented winemaker who has been responsible for vinification on his parents' estate for quite some time. In 2001 he started his own domain and further perfected winemaking. Pierre-Yves, for example, is a fierce opponent of bâtonnage, the constant stirring of fermenting must. He also likes to work with demi-muids, barrels of 500 and 600 liters instead of the usual 225 liter barrels. The barrels are not toasted, there is only a light roast for protection, so that the pores can close.
Production by Pierre Yves Colin Morey
The greatest discovery of the last ten years in the field of white Burgundy is probably Pierre-Yves Colin. In 2001, Pierre-Yves started as a micro négociant in “haute couture” wines. At that time he also worked for his father, the well-known and respectable winegrower Marc Colin from Saint-Aubin. But Pierre-Yves wanted to make even better wines and his father did not give him those opportunities (according to Pierre Yves). Ultimately this resulted in a break and from 2005 Pierre-Yves could fully focus on his own company. The vast majority of the wine comes from our own grapes. In addition, Colin also purchases grapes every year from several fellow producers whom he personally knows well. The work in the vineyard and harvesting takes place under the supervision of Pierre Yves and his team, so that he has full control over the quality. His enormous drive, almost bordering on obsessive, to make only the best possible (whether it is a Bourgogne Blanc or his Montrachet) largely explains his success. Kegs or cuves that for one reason or another do not meet his high standards are sold to the trade, even though he has to make a significant financial commitment. In the cellar, Pierre Yves opts for a long education. Naturally, the wines ferment on their own (natural) yeasts. They are then aged for a long time in wooden barrels with a capacity of 350 liters. The wines mature for about 14 to 20 months on their fine lees (no batonnage takes place). Pierre Yves is a firm believer in a long upbringing. To prevent premature oxidation, the wines are given sulfite in small doses and the extent to which it has been absorbed by the wine is measured after a few weeks. Only the very best (untreated) corks are used and the bottles are closed with wax capsules.
The 2017 Pierre-Yves Colin-Morey Pernand-Vergelesses 1er Cru Sous Frétille Blanc is a refined and expressive white Burgundy from one of the most acclaimed winemakers in the Côte de Beaune. Pierre-Yves first worked for the family estate Marc Colin before founding his own winery in 2001. His wines are known for their precision, structure and expression of terroir. He uses minimal intervention in the cellar and works with low yields and old vines to produce wines that emphasize the purity of Chardonnay and the character of the terroir.
Pernand-Vergelesses 1er Cru, is located at the foot of the famous Corton hill in the Côte de Beaune. The vineyard "Sous Frétille" is a Premier Cru vineyard located on steep, chalky slopes. This vineyard is located above the village of Pernand-Vergelesses and overlooks the surrounding vineyards. The chalky soils and the northern exposure contribute to the liveliness, minerality and refinement of the wine.
2017 was an excellent year for white Burgundy: The growing season was relatively cool and dry, with a warm and sunny summer. This resulted in healthy grapes with a good balance between ripeness and acidity. The grapes are vinified with minimal intervention. Pierre-Yves uses natural yeasts and avoids the use of stainless steel to give the wine its pure expression. The wine is aged for 12-18 months in oak barrels (about 25% new wood) without bâtonnage (stirring of the lees), to preserve freshness and tension in the wine. Bottled without filtration, which ensures maximum concentration and complexity.
Colour: Pale golden yellow with brilliant clarity.
Nose: A refined and expressive nose with aromas of citrus (lemon, grapefruit), green apple, white flowers, wet stones, roasted almonds and a subtle hint of butter.
Taste: The wine is tight and mineral, with lively acidity and a chalky texture. Flavors of lemon, ripe pear, and a hint of toast come together with a salty undertone that emphasizes the Sous Frétille terroir.
Finish: Long and refined, with lingering minerality and a hint of oak that is beautifully integrated.
Combines excellently with refined dishes such as:
- Grilled fish (e.g. sea bass or sole).
- Poultry in creamy sauces.
- Dishes with mushrooms or truffle.
- Light cheeses such as Comté, Brie or goat's cheese.
FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will also receive a nice discount. We are almost next to the Rijksweg with plenty of parking. Click here for address.
| Block Bundle Options | No |
|---|---|
| Type of Wine | White |
| Country | France |
| Region | Bourgogne |
| Appellation | Pernand-Vergelesses |
| Winery | Pierre Yves Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2017 |
| Drinking as of | 2022 |
| Drinking till | 2034 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 91 |
Parker
The Wine Advocate
RP (89-91)
Reviewed by:
William Kelley
Release Price:
NA
Drink Date:
N/A
The 2017 Pernand-Vergelesses 1er Cru Sous Frétille Blanc reveals aromas of ripe citrus, confit lemon, white flowers and a touch of struck match from its recent racking. On the palate, the wine is medium to full-bodied, fleshy and textural, with succulent acids and a comparatively open-knit profile. This is one of the most charming, accessible wines in the collection.
Pierre-Yves Colin described the 2017 vintage as "pure and transparent," with the wines nicely defined by their terroirs. They are, he adds, "more charming than I imagined—less 'cold' in style." Old vines, he says, produced notably more interesting musts than younger plantings, an observation borne out along the Côte. Colin began picking early, on August 28, as usual privileging freshness; though I wonder if a successful experiment with picking his Corton-Charlemagne a little later than had been his habit suggests that the stylistic pendulum may be about to subtly swing at this address? In any case, he has produced a successful range, true to the strong house style, though showing comparatively little overt reduction when I visited after the harvest. As ever, no distinction is made on the labels between domaine and négociant wines, and Colin is increasingly taking responsibility for farming the parcels from which he purchases fruit.
Published: Jan 31, 2019
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Pierre-Yves Colin-Morey is a winemaker known for his exceptional wines from Burgundy. Pierre-Yves, born in 1972, is the son of Marc Colin, a leading winemaker in Burgundy. Pierre-Yves initially worked with his father at Domaine Marc Colin, but in 2005 he decided to set up his own domain.
History of Pierre Yves Colin Morey
He is the son of Marc Colin, a well-known winemaking family in the village of St. Aubin. Pierre-Yves is a very talented winemaker who has been responsible for vinification on his parents' estate for quite some time. In 2001 he started his own domain and further perfected winemaking. Pierre-Yves, for example, is a fierce opponent of bâtonnage, the constant stirring of fermenting must. He also likes to work with demi-muids, barrels of 500 and 600 liters instead of the usual 225 liter barrels. The barrels are not toasted, there is only a light roast for protection, so that the pores can close.
Production by Pierre Yves Colin Morey
The greatest discovery of the last ten years in the field of white Burgundy is probably Pierre-Yves Colin. In 2001, Pierre-Yves started as a micro négociant in “haute couture” wines. At that time he also worked for his father, the well-known and respectable winegrower Marc Colin from Saint-Aubin. But Pierre-Yves wanted to make even better wines and his father did not give him those opportunities (according to Pierre Yves). Ultimately this resulted in a break and from 2005 Pierre-Yves could fully focus on his own company. The vast majority of the wine comes from our own grapes. In addition, Colin also purchases grapes every year from several fellow producers whom he personally knows well. The work in the vineyard and harvesting takes place under the supervision of Pierre Yves and his team, so that he has full control over the quality. His enormous drive, almost bordering on obsessive, to make only the best possible (whether it is a Bourgogne Blanc or his Montrachet) largely explains his success. Kegs or cuves that for one reason or another do not meet his high standards are sold to the trade, even though he has to make a significant financial commitment. In the cellar, Pierre Yves opts for a long education. Naturally, the wines ferment on their own (natural) yeasts. They are then aged for a long time in wooden barrels with a capacity of 350 liters. The wines mature for about 14 to 20 months on their fine lees (no batonnage takes place). Pierre Yves is a firm believer in a long upbringing. To prevent premature oxidation, the wines are given sulfite in small doses and the extent to which it has been absorbed by the wine is measured after a few weeks. Only the very best (untreated) corks are used and the bottles are closed with wax capsules.
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