Domaine Pierre-Yves Colin-Morey is located in Chassagne-Montrachet, Burgundy. The family estate is known for recognisably outstanding fresh wines made by Pierre-Yves Colin from 14 hectares of vineyards.

Top wines of Domaine Pierre-Yves Colin-Morey are: Bâtard-Montrachet Grand Cru, Meursault Premier Cru Genevrières, and Chassagne-Montrachet Premier Cru Les Caillerets. The Bâtard-Montrachet Grand Cru 2010 scored 98, the Meursault Premier Cru Genevrières 2009 scored 97, and the Chassagne-Montrachet Premier Cru Les Caillerets 2020 scored 94-96 by the Wine Advocate.

Robert Parker’s tasting notes on the Bâtard-Montrachet Grand Cru 2010 are: “The 2010 Batard-Montrachet bursts from the glass with an exotic melange of intensely perfumed yellow stone fruits, flowers and spices. It boasts marvelous inner sweetness and layers of expressive fruit that seem to blossom endlessly in the glass, filling out the wine’s broad-shouldered frame all the way through to the huge, viscous finish. In 2010, the Batard is seamless, round and totally inviting. I want this wine. Anticipated maturity: 2014+”.

Pierre-Yves Colin-Morey Domaine’s wines are produced by Pierre-Yves Colin, who succeeded his father - Marc Colin in 1994. In 2001, Pierre-Yves Colin established a négociant business under the name Colin-Morey. In 2005 Pierre-Yves Colin left the family estate, domaine Marc Colin, and focused on the development of his own label: Pierre-Yves Colin-Morey.

The wines of Domaine Pierre-Yves Colin-Morey are matured in François Frères and Chassin barrels. The contents of new wood does not exceed 35 percent. The ageing is carried out on lees during 18 months. The bottling usually processes before the next harvest. The bottles are sealed with wax on top of corks which have not been treated with peroxide.

On Burgundy Report Pierre-Yves Colin tells about vinification: “I’m a bit less of a fan of months in the tank. If I could, I would do everything for 18 months in a barrel – or perhaps in wooden tanks – I’m working towards that possibility – but never (almost) fining or filtration before bottling. We do filter some of the lees though. I’m staying 100 percent with cork – I stay 100 percent natural – the result so far are very interesting, but the wine can age or not, I don’t understand the logic that only the cork can determine whether the wine has longevity or not. That’s the same for the Bourgogne or the grand cru. But I use the best corks, long and wide and I think that they have more complexity with age…”.