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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 25 notes) - hiding notes with no text | | | Tasted by ptwu on 11/22/2019 & rated 93 points: this is still fantastic. to think i paid $30 for this on release. puts a lot of wines 5x the price to shame. (1011 views) | | | Tasted by devraj on 6/16/2018 & rated 93 points: Pale yellow in color. Gorgeous aromas of greenish yellow citrus oils, pastry cream, chalk, white flowers and aromatic green herbs. Precise and linear on the palate with a focused beam of ripe greenish yellow citrus, sautéed herbs, superb acidity and long aromatic and chalk tinged finish. PYCM is killing it. (1091 views) | | | Tasted by Labrador on 6/14/2018 & rated 90 points: Another wine from Pierre Yves Colin Morey that went wonderfully well with shrimp and crab. As all PYCM wines are, this was bright, fresh, expressive and balanced with just the right acidity, a lovely pallet of citrus and crushed limestone and a nice long finish. Sadly, this was my last bottle of this wine. (1069 views) | | | Tasted by J o e on 5/23/2018 & rated 91 points: Light gold, with a clear rim. Citrus fruits, Granny Smith apples, flint and sea spray on the nose. Medium-bodied and loaded with chalk and liquid stone, along with lemon rind and traces of ginger. In fact, this is somewhat reminiscent of a good Premier Cru Chablis, downright to the lip-smacking acidity and an overall rather strict profile. This is definitely in its drinking window, but I would imagine that properly stored bottles will drink well for a few more years. Very enjoyable. 91. (1232 views) | | | Tasted by Labrador on 3/31/2018 flawed bottle: Sadly, it was my 1st corked PYCM wine. (721 views) | | | Tasted by Labrador on 3/31/2018 flawed bottle: Sadly, this was my first corked bottle of PYCM wine. (1184 views) | | | Tasted by Labrador on 1/20/2018 & rated 88 points: Another good PYCM wine...that perhaps I waited a bit too long to drink this bottle. This wine does not like being too chilled. Once it approached room temperature, it started to strut its stuff.
On day three this wine was "singing." so I must increase the rating to 88. Next time I will decant upon opening; perhaps that will remove the strangeness that I experienced upon opening. (635 views) | | | Tasted by Eckie on 11/5/2017 & rated 91 points: This was in excellent state, still very fresh. (858 views) | | | Tasted by devraj on 8/13/2017 & rated 92 points: Pale yellow in color. Expressive aromas of toasted sesame, citrus oils, pit orchard fruits, white flowers and minerals. Superb palate reveals mouth coating flavors of sweet-tart orchard fruits, green apple, good acidity and a long sesame oil tinged finish. PYCM does not disappoint. (599 views) | | | Tasted by heegaard on 2/19/2017 & rated 93 points: Fantastic wine (982 views) | | | Tasted by Labrador on 7/29/2016 & rated 90 points: A lovely Burgundy from a great producer. Went very well with the Soft-Shell Crab and Tuna at Cafe Society Memphis. (1218 views) | | | Tasted by devraj on 6/17/2016 & rated 91 points: Light pale yellow in color. Takes some time to blow off the reduction -- aromas of candied citrus, green apples, hint of white flowers and toasted sesame seeds. Quite rich, thick and spherical in the mouth with good definition to the green apples and citrus fruits, good acidity, hint of toasted asian spices and long lip smacking finish. PYCM goes from strength to strength. (1319 views) | | | Tasted by J o e on 1/20/2016 & rated 91 points: Pale yellow. Slightly reductive upon opening. After 1+ hours of air, aromas of lime, white flowers and ginger are quite prominent. In the mouth, the wine is medium-bodied and crammed with green apples, minerals and yellow fruit. Finishes with some serious cleansing acidity and good persistence. While not the model of refinement or sophistication, this St. Aubin still delivers much pleasure, and will undoubtedly continue to drink well for several years to come. 91. (1183 views) | | | Tasted by J o e on 8/14/2015 & rated 91 points: Popped and poured; consumed over 3 hours. Upon opening, a note of reduction is quite prominent, followed by aromas of sea spray, white flowers and lime. In the mouth, the wine is surprisingly thick -- nearly full-bodied -- and loaded with powdered stone, Granny Smith apples and traces of spiced pears. Serious cleansing acidity is quite prominent on the medium-length finish. Overall, a very nice wine, if not the most complex Chardonnay. My sense is that it will easily last for another five years or more, and might even improve. Impressive! 91+. (1362 views) | | | Tasted by Shaddo on 1/11/2015: Looking stunning (1492 views) | | | Tasted by rshelleman on 6/7/2014 & rated 93 points: This is why I love this producer. Popped and poured and it just sings of green apple, citrus, and a touch of white pepper. Superb in every way. I went long on this and its in such a pretty spot right now it will hard to keep my hands off them. (1815 views) | | | Tasted by MikeZ on 4/24/2014: Just great--he is giving Lamy a solid challenge for my favorite producer of St. Aubin. Sweet nose yielding some crushed stone, hint of smoke, and maybe some nuts. Vibrant acidity, candied lemon on the finish that ends too soon. (1581 views) | | | Tasted by Shaddo on 9/28/2013: Yum. (1667 views) | | | Tasted by Mrbuzz on 4/9/2013: Lime, chalk, lemons.....yum! Need more! (1946 views) | | | Tasted by Mrbuzz on 9/6/2012 & rated 93 points: Rocks! (2240 views) | | | Tasted by drwine2001 on 2/19/2012: The Wines of Pierre-Yves Colin-Morey (Beltramo's, Menlo Park): Ripe, even honeyed nose. Round, rich entry with a touch of wood and mint leads into a really fine mineral, lemony finish. Pretty amazing volume and feel for a wine from this commune. A bit of sulfur shortens it a bit for now, but this will resolve over time. (2534 views) |
| Pierre-Yves Colin-Morey Producer Website
After leaving his family domaine in 2005, Pierre-Yves Colin-Morey has established himself as one of the rising stars of Burgundy. Pierre-Yves has built a strong reputation for crafting exquisite white Burgundy that display energy and vitality. The white wines are whole bunch pressed, fermented with natural yeasts, aged on lees for up to 18 months in mostly in 350 litre barrels with no lees stirring and no filtration. More recently Pierre-Yves has sourced Pinot Noir from some exceptional vineyards further north in the Cote d'Or, and these are also exciting wines true to their appellation. The corks used come from one tiny supplier and are extra long and extra wide (55mm x 25mm) for the village, 1er cru and Grand cru wines and are untreated with no paraffin and the bottles are then sealed with soft wax to ensure no problems with premature oxidation. The resulting wines are built to age classically up to 10 years or more.Chardonnay The Chardonnay GrapeFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoSaint-Aubin 1er Cru On weinlagen-info |
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