2018 Pierre-Yves Colin-Morey Saint-Aubin Le Banc
De specificaties zoals vermeld bij de wijn (o.a. wijnjaar) en in de titel zijn leidend en er kunnen geen rechten worden ontleend aan de afbeelding die wordt getoond. Lees meer in onze Frequenty asked questions
| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2018 |
| Grape | |
| Content (Alc) | 0.75 ltr (13%) |
| Drink window | 2022 - 2038 |
Out of Stock
Currently unavailable
Notify me when this product is back in stock
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). Eventually this 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. Colin also sources grapes from a few fellow producers 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. For example, Pierre-Yves is a fierce opponent of bâtonnage, the constant stirring of the fermenting must. He also likes to work with démi-muids, barrels of 500 and 600 liters instead of the usual barrels of 225 liters. The barrels are not toasted, there is only a light roasting for protection, so that the pores can close.
The 2018 Saint-Aubin Le Banc bursts from the glass with aromas of citrus, crisp Anjou pear, green apples and a hint of smoky reduction. Medium to full bodied, layered and beautifully concentrated it is beautifully concentrated, with zesty acidity and a penetrating, salty finish.
Specifications
| Block Bundle Options | No |
|---|---|
| Type of Wine | White |
| Country | France |
| Region | Bourgogne |
| Appellation | Saint-Aubin |
| Icons | Icon France |
| Winery | Pierre Yves Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2018 |
| Drinking as of | 2022 |
| Drinking till | 2038 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 90 |
| Tasting Profiles | Complex, Dry, Fruity, Aged on wood, Powerful, Mineral, Round, Full, White fruit |
| Drink moments | Cadeau!, Lekker luxe, Met vrienden, Open haard, Romantisch |
Professional Reviews
Parker
The Wine Advocate
RP 90
Reviewed by:
William Kelley
Release Price:
NA
Drink Date:
2022 - 2040
The 2018 Saint-Aubin Le Banc wafts from the glass with scents of citrus oil, crisp Anjou pear, green apples and a touch of smoky reduction. Medium to full-bodied, layered and nicely concentrated, it's ample and nicely concentrated, with tangy acids and a penetrating, saline finish. This has turned out very well indeed.
Clashing diaries, unanticipated accidents and then a global pandemic had conspired to frustrate my attempts to taste with Pierre-Yves Colin for over a year, but my perseverance was ultimately rewarded with the chance to sample his bottled 2018s and still maturing 2019s this fall. We discussed a number of topics. Most obviously, we talked of the 2019 vintage, where Pierre-Yves remarked on the importance of catching the right harvest date and how he has blocked the malolactic fermentation of one or two barrels per cuvée not so much as to retain freshness as to preclude any excess aromatic exoticism (he did the same in the very different 2008 and 2013 vintages with much success). We also surveyed winemaking practices: since moving to his new, much colder cellars in Chassagne-Montrachet, he finds his wines retain significantly more free sulfur dioxide for any given addition, and he now feels he added more than was necessary—given these altered conditions—to his 2015s, 2016s, and 2017s. So, some subtle adjustments have now been made in this regard, and readers can expect the wines to be a little less buttoned up out of the gates than has been the case in those three vintages. Now Pierre-Yves has so much space, he's also thinking about further extending the élevage of his lower appellations: in the next two or three years, he's contemplating fermenting and maturing them in 350-liter barrels for a year, before racking them to tronconic wooden vats for further time on the lees.
We also talked of this history of the Pierre-Yves Colin-Morey label, and that bears reiterating here to help readers better understand these wines. In its inception, this was a négociant label, with Pierre-Yves depositing empty (new) barrels with his suppliers and collecting them when they had been filled: in 2001, he debuted with six barrels; in 2002, 12, and by 2005, the last year of exclusively négociant production, fully 28 barrels. Since then, Pierre-Yves has gradually augmented his domaine holdings, beginning with his 13-hectare share of Domaine Marc Colin and supplemented by seven hectares inherited by his wife, Caroline Morey. Concomitantly, his purchases as a négociant have diminished; and when he does buy, he prefers (quite naturally) to buy in fruit than in must. Some of the parcels whose grapes he purchases, he farms, as is the case with his Bâtard-Montrachet, Corton-Charlemagne and some of his communal Meursault cuvée. And sometimes, even if he doesn't farm the parcel, it's his team that picks at harvest time: this is the case for his Meursault Perrières. Purchased grapes, it's worth noting, are never vinified together with domaine fruit, so every cuvée consists of either one or the other. In resumé, then, this is the story of a négociant label that has become more and more of a domaine—and not remotely the reverse, a claim I recently overheard (and contradicted).
Published: Jan 14, 2021
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
Wijnhuis
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). Eventually this 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. Colin also sources grapes from a few fellow producers 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. For example, Pierre-Yves is a fierce opponent of bâtonnage, the constant stirring of the fermenting must. He also likes to work with démi-muids, barrels of 500 and 600 liters instead of the usual barrels of 225 liters. The barrels are not toasted, there is only a light roasting for protection, so that the pores can close.
The 2018 Saint-Aubin Le Banc bursts from the glass with aromas of citrus, crisp Anjou pear, green apples and a hint of smoky reduction. Medium to full bodied, layered and beautifully concentrated it is beautifully concentrated, with zesty acidity and a penetrating, salty finish.
| Block Bundle Options | No |
|---|---|
| Type of Wine | White |
| Country | France |
| Region | Bourgogne |
| Appellation | Saint-Aubin |
| Icons | Icon France |
| Winery | Pierre Yves Colin |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2018 |
| Drinking as of | 2022 |
| Drinking till | 2038 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 90 |
| Tasting Profiles | Complex, Dry, Fruity, Aged on wood, Powerful, Mineral, Round, Full, White fruit |
| Drink moments | Cadeau!, Lekker luxe, Met vrienden, Open haard, Romantisch |
Parker
The Wine Advocate
RP 90
Reviewed by:
William Kelley
Release Price:
NA
Drink Date:
2022 - 2040
The 2018 Saint-Aubin Le Banc wafts from the glass with scents of citrus oil, crisp Anjou pear, green apples and a touch of smoky reduction. Medium to full-bodied, layered and nicely concentrated, it's ample and nicely concentrated, with tangy acids and a penetrating, saline finish. This has turned out very well indeed.
Clashing diaries, unanticipated accidents and then a global pandemic had conspired to frustrate my attempts to taste with Pierre-Yves Colin for over a year, but my perseverance was ultimately rewarded with the chance to sample his bottled 2018s and still maturing 2019s this fall. We discussed a number of topics. Most obviously, we talked of the 2019 vintage, where Pierre-Yves remarked on the importance of catching the right harvest date and how he has blocked the malolactic fermentation of one or two barrels per cuvée not so much as to retain freshness as to preclude any excess aromatic exoticism (he did the same in the very different 2008 and 2013 vintages with much success). We also surveyed winemaking practices: since moving to his new, much colder cellars in Chassagne-Montrachet, he finds his wines retain significantly more free sulfur dioxide for any given addition, and he now feels he added more than was necessary—given these altered conditions—to his 2015s, 2016s, and 2017s. So, some subtle adjustments have now been made in this regard, and readers can expect the wines to be a little less buttoned up out of the gates than has been the case in those three vintages. Now Pierre-Yves has so much space, he's also thinking about further extending the élevage of his lower appellations: in the next two or three years, he's contemplating fermenting and maturing them in 350-liter barrels for a year, before racking them to tronconic wooden vats for further time on the lees.
We also talked of this history of the Pierre-Yves Colin-Morey label, and that bears reiterating here to help readers better understand these wines. In its inception, this was a négociant label, with Pierre-Yves depositing empty (new) barrels with his suppliers and collecting them when they had been filled: in 2001, he debuted with six barrels; in 2002, 12, and by 2005, the last year of exclusively négociant production, fully 28 barrels. Since then, Pierre-Yves has gradually augmented his domaine holdings, beginning with his 13-hectare share of Domaine Marc Colin and supplemented by seven hectares inherited by his wife, Caroline Morey. Concomitantly, his purchases as a négociant have diminished; and when he does buy, he prefers (quite naturally) to buy in fruit than in must. Some of the parcels whose grapes he purchases, he farms, as is the case with his Bâtard-Montrachet, Corton-Charlemagne and some of his communal Meursault cuvée. And sometimes, even if he doesn't farm the parcel, it's his team that picks at harvest time: this is the case for his Meursault Perrières. Purchased grapes, it's worth noting, are never vinified together with domaine fruit, so every cuvée consists of either one or the other. In resumé, then, this is the story of a négociant label that has become more and more of a domaine—and not remotely the reverse, a claim I recently overheard (and contradicted).
Published: Jan 14, 2021
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.
Follow the latest news about all our wines, promotions, and new selections. 