Wine Advisor
Pierre Yves Colin Morey, Batard Montrachet Grand Cru 2019
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Description
Tasting notes
Reviewed by: William Kelley
The 2019 Bâtard-Montrachet Grand Cru has turned out brilliantly. Offering up aromas of citrus oil, toasted bread, pear, white flowers, crushed mint and buttered popcorn, it's full-bodied, layered and multidimensional, with immense concentration, tangy acids and chalky structuring extract. Concluding with a long, resonant finish, only one barrel was produced. Based on this cuvée's track record, it will require at least a decade's patience to realize all its potential.
Reviewed by: William Kelley
From a parcel of ancient vines that Pierre-Yves Colin farms himself, the 2019 Bâtard-Montrachet Grand Cru unwinds in the glass with notes of pears, orange oil, dried white flowers, toasted sesame, freshly baked bread and smoke. Full-bodied, layered and concentrated, it's broad-shouldered and elegantly muscular, with a textural attack, terrific depth at the core and a long, nicely defined finish.
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.
