Wine Advisor
Pierre Yves Colin Morey, Meursault 1er Cru Les Perrieres 2019
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Description
Tasting notes
Reviewed by: William Kelley
The 2019 Meursault 1er Cru Perrières has also turned out well, unwinding in the glass with aromas of citrus oil, freshly baked bread, crisp stone fruit, hazelnuts, wheat toast and a subtle hint of fresh herbs. Medium to full-bodied, ample and lively, it's elegantly textural, with a bright spine of acidity and a saline finish. I suspect this will put on weight with bottle age.
Reviewed by: William Kelley
Aromas of white flowers, crisp Anjou pear, crushed stones, lemon oil and wheat toast introduce the 2019 Meursault 1er Cru Perrières, a medium to full-bodied, layered and multidimensional wine that's racy and incisive, with fine concentration and a long, mineral finish. This is well worth seeking out.
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.
