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2017 Pierre-Yves Colin-Morey Saint-Aubin Premier Cru En Remilly #908210445
91.6
Cellar Tracker
Based on 20 reviews
Reviews 90-92 points Wine Advocate "The 2017 Saint-Aubin 1er Cru En Remilly is quite giving this year, bursting with expressive aromas of pear, pastry cream, green apple, fresh peach and wheat toast. On the palate, the wine is medium to full-bodied, fleshy and succulent, with an easygoing, open-knit profile that makes it quite an accessible, precocious rendition of this site. (WK)" 89-92 points Vinous " Pale yellow-green. Quite different on the nose than the Chateniere, offering fascinating scents of lemon and white peach complicated by herbs, mint and a suggestion of petrol. Impressively rich and thick but not oily, with flavors of lemon and lime ice enlivened by nicely integrated acidity. The palate-saturating finish is tactile but smooth, displaying terrific lift and length. There's no obvious rain effect here, due to the slope of the vineyards. (ST)"
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About Pierre-Yves Colin-Morey
Pierre-Yves Colin-Morey, a true maestro in the world of Burgundy winemaking, has rapidly risen to prominence with his exceptional wines. As the eldest son of Marc Colin, Pierre-Yves honed his skills at his family's domaine before establishing his own in 2001 with his wife, Caroline Morey. Their vineyard holdings span 6 hectares, including appellations such as Saint-Aubin, Chassagne-Montrachet, Puligny-Montrachet, and Meursault, with many premier cru parcels and five grand crus. Pierre-Yves is known for his encyclopedic knowledge of terroirs, sustainable viticulture practices, and minimal intervention techniques, which allow the unique characteristics of each site to shine through in the wines.
With a combination of traditional and modern techniques, Pierre-Yves extracts the best from each vintage. His approach in the cellar includes high-pressure extraction methods, eschewing punch-downs, and aging wines in 350-L demi-muids, with the St. Aubins aged for 12 months and other cuvées aged for up to 18 months. The wines are bottled unfined and unfiltered to preserve their character.
Pierre-Yves has evolved his techniques in response to issues such as premature oxidation, no longer employing battonage and maintaining an unheated cellar to encourage malolactic fermentation. He has also adjusted his oak regime to focus on balance and elegance, opting for larger barrels to limit the influence of oak on the wines. To preserve the integrity of his wines, Pierre-Yves seals bottles with wax on top of untreated corks.
The domaine's wines, which are eagerly anticipated with each vintage, exhibit incredible depth, complexity, and a true sense of place. They reflect the growing season and its challenges, with a focus on finesse, reduction, harmony, and minerality. Each wine, whether from their own vineyards or sourced through their négociant business, showcases the mastery of Pierre-Yves Colin Morey and his deep knowledge of Burgundy.
With a combination of traditional and modern techniques, Pierre-Yves extracts the best from each vintage. His approach in the cellar includes high-pressure extraction methods, eschewing punch-downs, and aging wines in 350-L demi-muids, with the St. Aubins aged for 12 months and other cuvées aged for up to 18 months. The wines are bottled unfined and unfiltered to preserve their character.
Pierre-Yves has evolved his techniques in response to issues such as premature oxidation, no longer employing battonage and maintaining an unheated cellar to encourage malolactic fermentation. He has also adjusted his oak regime to focus on balance and elegance, opting for larger barrels to limit the influence of oak on the wines. To preserve the integrity of his wines, Pierre-Yves seals bottles with wax on top of untreated corks.
The domaine's wines, which are eagerly anticipated with each vintage, exhibit incredible depth, complexity, and a true sense of place. They reflect the growing season and its challenges, with a focus on finesse, reduction, harmony, and minerality. Each wine, whether from their own vineyards or sourced through their négociant business, showcases the mastery of Pierre-Yves Colin Morey and his deep knowledge of Burgundy.