Features
Name:
Santenay Vieilles Vignes C. Centenaires Pierre-Yves Colin-Morey
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
This Santenay is an excellent red Burgundy produced by Pierre-Yves Colin-Morey, a winemaker recognised for his skill and deep respect for terroir, who runs his small estate together with his wife Caroline. The name “Vieilles Vignes Ceps Centenaires” indicates that the wine comes from very old vines, some of them even a hundred years old, which generally leads to a higher concentration of flavour in the fruit and aromatic complexity. In Colin-Morey wines, fermentation takes place spontaneously with natural yeasts and without aggressive filtration.
Organoleptic characteristics:
It presents itself with an elegant and mature profile. The nose expresses notes of red fruits (cherry and raspberry), accompanied by floral hints of violets and more evolved nuances of underbrush, dried leaves and light spices. In the mouth it is fresh and slender, with fine tannins and a medium body that lets the fruit and mineral component emerge. The acidity, typical of the vintage, lends tension and cleanliness, while the finish is balanced, delicately spicy and persistent. Almost always no or minimal filtration
Storage time:
20-25 years
Vinification
It takes place in steel or vitrified cement vats at a controlled temperature. Indigenous yeasts (natural, present on the skins) are used
Acknowledgements
