Features
Name:
Chassagne-Montrachet Les Ancegnières P-Y C-M
Terrain:
based on limestone and clay
Cellar
Domaine Pierre-Yves Colin-Morey is today considered one of the reference points for those who love great Burgundy whites. The history of the winery began in 2001, when Pierre-Yves Colin - eldest son of the well-known winegrower Marc Colin of Saint-Aubin - and Caroline Morey, daughter of winemaker Jean-Marc Morey, decided to set up a négociant business geared towards the production of high-end wines. Pierre-Yves already had solid practical experience, having worked as an oenologist in the family business from a young age, before choosing to set up a project entirely of his own. In 2005, this initiative evolved into a truly independent domaine, when Pierre-Yves obtained the management of part of the family vineyards and gradually expanded production.
Today, the estate cultivates around 13 hectares in the Côte de Beaune, the heart of white Burgundy, with parcels distributed in some of the villages most suited to Chardonnay: Chassagne-Montrachet, Puligny-Montrachet, Meursault, Saint-Aubin and Santenay. Production is largely dedicated to white wines from Chardonnay (about 92% of the total), with a smaller share going to Pinot Noir and Aligoté.
Description
Chassagne-Montrachet Les Ancegnières by Pierre-Yves Colin-Morey is a great white wine from Burgundy, produced in the Chassagne-Montrachet AOC appellation with 100% Chardonnay. Chassagne-Montrachet is a historic-prestigious appellation in the Côte de Beaune, known for its extraordinary white wines and for being part of the territory that also includes legendary Grand Cru such as Montrachet and Bâtard-Montrachet. Here, Chardonnay expresses a perfect balance of fruity richness, minerality and finesse. Today, Pierre-Yves Colin-Morey is considered one of the most important and talented producers of his generation in Burgundy, especially for high-end Chardonnays.
Organoleptic characteristics:
The nose presents aromas of white fruits, citrus fruits and light spices. It has a rich and precise structure, with mineral tension and a saline finish; excellent balance between acidity, body and depth.
Storage time:
15-20 years
Vinification
Fermentation takes place spontaneously with indigenous yeasts, which favour a more natural expression of the fruit and terroir. The wine ferments in large 350-litre barrels (demi-muids), a format that limits the impact of wood and leaves room for freshness and elegance. A moderate percentage of new wood is usually used (around 15 - 30 %) so as not to overpower the varietal and territorial expression. No heavy filtration before bottling
Acknowledgements
2022 Decanter 95/100
2022 Robert Parker 91/100
