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Pierre Yves Colin-Morey Corton Charlemagne Grand Cru 2011

Chardonnay from Cote de Beaune, Cote d'Or, Burgundy, France
  • BH94
  • RP94
  • WS94
0% ABV
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Winemaker Notes

Critical Acclaim

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BH 94
Burghound.com
A restrained if beautifully complex nose features notes of wet stone, Granny Smith apples, dried white flowers and a mix of primarily white orchard fruit scents, in particular pear. There is excellent concentration to the highly textured medium weight plus flavors that are imposing in their raw power and drive, all wrapped in an intensely mineral-driven finish that, like the Perrières, is borderline painful. Think patience here as plenty will be required before this is fully ready. Point range: 92-94
RP 94
Robert Parker's Wine Advocate
Pierre-Yves almost forgot to show me his 2011 Corton-Charlemagne Grand Cru, which I had to take back to my hotel room and cool down myself to the correct temperature. It has a precise bouquet with seamlessly integrated oak just lifting up those lime flower, apricot blossom and brioche scents. The palate has a fine line of acidity and wonderful focus: shimmering green lemon and white peach notes. They fan out toward the precise, mineral-laden finish. This is divine – at the right temperature of course!
WS 94
Wine Spectator
A wolf in sheep's clothing, this white appears elegant and vivid, delivering lemon, pear, stone and spice flavors. Shows latent power, building to a long, intense finish. The aftertaste echoes minerally details. Best from 2017 through 2030. 100 cases made
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Pierre Yves Colin-Morey

Pierre Yves Colin-Morey

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Pierre Yves Colin-Morey, Cote de Beaune, Cote d'Or, Burgundy, France
Pierre Yves Colin was the winemaker for his father's Domaine Marc Colin until 2005. He began his own domaine, first as a micro-négociant operation, focusing on tiny quantities of the finest wines that he can buy. Now he has grown his domaine with the help of family holdings to 70% plots that he owns and 30% grapes he purchases. His holdings are mostly in Chassagne-Montrachet (where the domaine is located) but he also produces multiple bottlings of Meursault, St. Aubin, and Puligny-Montrachet. Pierre-Yves has rapidly become a star in Cote de Beaune and is now considered one of the pre-eminent young producers of White Burgundy. His choice to use larger demi-muid barrels and eschew the use of battonnage, makes each one of his bottlings a clear expression of its terroir and a study in mineral-driven Chardonnay. Tasting in the Colin-Morey cellar (or anywhere you are lucky enough to have a bottle), is truly a special experience. With each vintage Pierre-Yves continues to prove his enormous talent and we look forward to drinking his years for many years to come!

Cote de Beaune

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A classic source of exceptional Chardonnay as well as Pinot noir, the Côte de Beaune makes up the southern half of the Côte d’Or. Its principal wine-producing villages are Pernand-Vergelesses, Aloxe-Corton, Beaune, Pommard, Volnay, Meursault, Puligny-Montrachet and Chassagne-Montrachet.

The area is named for its own important town of Beaune, which is essentially the center of the Burgundy wine business and where many negociants center their work. Hospices de Beaune, the annual wine auction, is based here as well.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

BVVCORTONC_2011 Item# 133844