2018 Pierre-Yves Colin-Morey Pernand Vergelesses Les Combottes
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| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2018 |
| Grape | |
| Content (Alc) | 0.75 ltr (13%) |
| Drink window | 2023 - 2034 |
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Description
The greatest discovery of the last ten years in the field of white Burgundies 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 was not given these opportunities by his father (according to Pierre Yves). This eventually resulted in a break and from 2005 Pierre-Yves was able to fully focus on his own company. The vast majority of the wine comes from his own grapes. In addition, Colin also purchases grapes from a few fellow producers that he knows well personally. The work in the vineyard and the harvesting takes place under the supervision of Pierre Yves and his team, so that he has complete control over the quality. His enormous drive, almost bordering on the obsessive, to make only the best possible.
Pernand-Vergelesses, a village in the Côte de Beaune, is known for its fresh and mineral-driven wines. Les Combottes is a specific lieu-dit (a vineyard without a Premier Cru classification) with an excellent reputation. The vineyard has chalky soils with good drainage. Pernand-Vergelesses' location on the slopes provides a cooler microclimate, resulting in a wine with fresh acidity and a pronounced minerality.
2018 was an excellent and warm year in Burgundy: The summer was warm and dry, which allowed for an early and even ripening of the grapes. The conditions gave grapes with good concentration and ripeness, without losing freshness. Pierre-Yves harvested at the right time to achieve an optimal balance between ripeness and acidity. This resulted in wines with a slightly richer style than average, but with freshness and precision.
Pierre-Yves uses indigenous yeasts for fermentation, which contributes to an authentic expression of the terroir.
Maturation: The wine is matured in oak barrels (approximately 20% new wood) for 12 months. This approach allows for subtle wood influences without overpowering the character of the wine. Bottled without fining or filtration, which gives the wine a natural concentration and texture.
Colour: Pale golden yellow with a lively sheen.
Nose: Aromatic and refined, with notes of ripe citrus fruits (lemon, lime), green apple, white flowers, and a subtle hint of toasted almonds and wet stones.
Taste: The wine offers a nice balance between richness and freshness. Flavours of ripe pears, apple, lemon peel and a chalky minerality are supported by a lively acidity. A light hint of butter and toast points to the subtle wood influence.
Finish: Long and refined, with a lingering salty minerality and fresh citrus aromas.
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 | 2018 |
| Drinking as of | 2023 |
| 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 greatest discovery of the last ten years in the field of white Burgundies 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 was not given these opportunities by his father (according to Pierre Yves). This eventually resulted in a break and from 2005 Pierre-Yves was able to fully focus on his own company. The vast majority of the wine comes from his own grapes. In addition, Colin also purchases grapes from a few fellow producers that he knows well personally. The work in the vineyard and the harvesting takes place under the supervision of Pierre Yves and his team, so that he has complete control over the quality. His enormous drive, almost bordering on the obsessive, to make only the best possible.
Pernand-Vergelesses, a village in the Côte de Beaune, is known for its fresh and mineral-driven wines. Les Combottes is a specific lieu-dit (a vineyard without a Premier Cru classification) with an excellent reputation. The vineyard has chalky soils with good drainage. Pernand-Vergelesses' location on the slopes provides a cooler microclimate, resulting in a wine with fresh acidity and a pronounced minerality.
2018 was an excellent and warm year in Burgundy: The summer was warm and dry, which allowed for an early and even ripening of the grapes. The conditions gave grapes with good concentration and ripeness, without losing freshness. Pierre-Yves harvested at the right time to achieve an optimal balance between ripeness and acidity. This resulted in wines with a slightly richer style than average, but with freshness and precision.
Pierre-Yves uses indigenous yeasts for fermentation, which contributes to an authentic expression of the terroir.
Maturation: The wine is matured in oak barrels (approximately 20% new wood) for 12 months. This approach allows for subtle wood influences without overpowering the character of the wine. Bottled without fining or filtration, which gives the wine a natural concentration and texture.
Colour: Pale golden yellow with a lively sheen.
Nose: Aromatic and refined, with notes of ripe citrus fruits (lemon, lime), green apple, white flowers, and a subtle hint of toasted almonds and wet stones.
Taste: The wine offers a nice balance between richness and freshness. Flavours of ripe pears, apple, lemon peel and a chalky minerality are supported by a lively acidity. A light hint of butter and toast points to the subtle wood influence.
Finish: Long and refined, with a lingering salty minerality and fresh citrus aromas.
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 | 2018 |
| Drinking as of | 2023 |
| 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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