Wine Advisor
Pierre Yves Colin Morey, Batard Montrachet Grand Cru 2009
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Description
Tasting notes
Reviewed by: Stephen Tanzer
(50% new oak): Nut oil and a hint of stone fruits on the unforthcoming nose. Taut, dry and a bit reduced today, with concentrated flavors of stone fruits and toasty oak. Strong acidity gives definition to the peachy finishing fruit. This has barely evolved since I tasted it from barrel a year ago but is showing more fruit from the bottle.
Reviewed by: Stephen Tanzer
Very ripe aromas of peachy fruit salad and nut oil. Large-scaled, broad and sweet, if a bit warm with alcohol today. Powerful, classically dry, palate-saturating Batard that comes off as a bit youthfully aggressive without being heavy. This is a cipher today and, like the Caillerets, still needs much more elevage Colin says he may bottle this as late as August of 2011.
Reviewed by: Antonio Galloni
There is just one barrel of the 2009 Batard-Montrachet, which is a shame, as the wine is marvelous. This is a breathtaking, rich Batard endowed with layers of expressive fruit. Minerals and all sorts of crushed rocks frame the intensely pointed, chiseled finish. The Batard remains fresh, vibrant and weightless in a kaleidoscopic, dazzling style that only great white Burgundy is capable of delivering. Anticipated maturity: 2016+. Pierre-Yves Colin-Morey is one of Burgundy’s most exciting young producers. Colin-Morey works with six hectares of vineyards, three of which are estate owned, while the rest are sources of purchased fruit. According to Pierre-Yves Colin-Morey, the key to 2009 was picking early. The harvest started on the September 4. Colin-Morey did a long, slow press, with no batonnage once the wines were in barrel, all with the aim of preserving as much freshness as possible given the natural ripeness of the fruit. Roughly 80% of the wines were aged in 350-liter barrels, larger than the norm in Burgundy. Colin-Morey finished bottling the 2009s in April 2011. Colin-Morey told me he wasn’t enthused about the 2009s at first, but now thinks the wines have enough freshness to age well. A Daniel Johnnes Selection, imported by Michael Skurnik, Syosset, NY; tel. (516) 677-9300 ; Bertin Henri Selections, 10900 N.W. 21st Street, Unit 180, Doral, Florida 33172 tel: (305) 343-4054
Reviewed by: William Kelley
The 2009 Bâtard-Montrachet Grand Cru is a brilliant wine that's evolving at a glacial pace. Unwinding in the glass with notes of citrus oil, crisp orchard fruit, fresh bread, struck match and beeswax, it's full-bodied, deep and satiny, with a concentrated and tightly wound core, racy girdling acids and chalky structuring extract. Long and resonant, this impeccably blanched wine is impressively youthful for the vintage, and while it's immensely compelling today, it will be even better with another decade on the clock. This is one of the wines of the vintage in the Côte de Beaune.
Reviewed by: Antonio Galloni
There is just one barrel of the 2009 Bâtard-Montrachet, which is a shame, as the wine is marvelous. This is a breathtaking, rich Bâtard endowed with layers of expressive fruit. Minerals and all sorts of crushed rocks frame the intensely pointed, chiseled finish. The Bâtard remains fresh, vibrant and weightless in a kaleidoscopic, dazzling style that only great white Burgundy is capable of delivering.
About the Producer
Maison Pierre-Yves Colin-Morey is a Burgundy producer based in Chassagne-Montrachet, in the Côte de Beaune subregion. It is known for its fine Chardonnay wines, and has most of its vineyard holdings in Saint-Aubin. The estate was established in 2005 by husband-and-wife team Pierre-Yves Colin and Catherine Morey, both children of esteemed Burgundy winemakers. Colin had been winemaker at his family's winery since 1995 and in 2001 started a négociant business with his wife. In 2005, he left the family estate to establish his own label with his six-hectare (15-acre) share – the rest of the Colin vineyards remained with his three siblings (Caroline, Joseph and Damien, who run Domaine Marc Colin). Pierre-Yves Colin-Morey has holdings in several premier cru sites in Saint-Aubin and Chassagne-Montrachet including Chatèniere, Champlots, Remilly, Chenevottes and Caillerets. On top of this, the domaine buys grapes to make wines from several grand cru vineyards, including Bâtard-Montrachet and Corton-Charlemagne. The estate predominantly makes Chardonnay, but also produces a small amount of Pinot Noir from Saint-Aubin and Santenay. In the cellar, Pierre-Yves Colin-Morey does not employ battonage but favors lengthy lees contact and barrel aging. The wines are bottled without filtration and often without fining.
