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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 93 pts. in 10 notes) - hiding notes with no text | | | Tasted by ylkim30 on 1/26/2024: January 2024 Northern Rhone Dinner: First time having PYCM: it felt kind of glossy and oily on the palate. Some citrus and minerals at well, but the texture was a little confusing. I’m not sure whether this was oak that needed more time to integrate or whether this is just the PYCM style. (215 views) | | | Tasted by slywka7 on 7/18/2023 & rated 93 points: Aromas of mineral, sea salt, lime and Granny Smith apple. Flavors of mineral, lime, apple and grassy notes. Ends with a 25+ second finish with mineral notes. (422 views) | | | Tasted by Derek Darth Taster on 8/12/2020 & rated 93 points: Dinner and drinks at NVNA. Tasted blind. Drank in Sensory glass and then Zalto universal after. Quite a contrast. Wine evolved with air also.
Appearance is clear, pale intensity, yellow llight gold colour. Legs.
Nose medium+ intensity, with aromas of toast oak, butterscotch, ripe citrus lemon, mint, chalky stones minerality, almond nuts with air. Flintiness apparent in the smaller Zalto universal glass. Developing.
On the palate, dry, high acidity, medium alcohol (13%), medium+ body. Medium+ flavour intensity, with flavours of rich butterscotch, ripe citrus lemon curd, orange pulp, mint herb, chalk + wet limestones minerality, some almond nuttiness also with more air. Long finish.
Very good quality. Seriously this felt like a damm good Meursault 1er or even a Beaune Grand Cru (Montrachets) with its extraction and power.
Wow turns out to be a PYCM Aubin Champlots! This plot being separated from the Grand Crus of Puligny-Montrachet only by the brow of the hill. (1460 views) | | | Tasted by WoodieBayArea on 8/6/2020 & rated 89 points: might have been me (or my palate on this night -- didn't like all three btls of white burg we opened)... anyway, this was Ok at the pnp but then after a couple hours shut down (or maybe feel apart??)... hoping my last couple bottle are more like my first couple (1186 views) | | | Tasted by mye on 7/31/2020: Lemon, sour apples, and quite a strong reduction note up front. Palate had a lot of density and concentration, backed by bright and energetic acidity. Took some time to open up and then became fairly easy to call PYCM. Same 1er St Aubin, but such drastic contrast in producer style to the Lamy. (1188 views) | | | Tasted by MAXIMUM SATISFACTION on 9/23/2019 & rated 94 points: Killer stuff. Loads of crisp citrus, white flowers, stone fruit and beautifully integrated oak. Tart almost sour on the finish and a pronounced petrol note. Stylistically leaning towards extraction and power. Still a bit sharp and needing 3 years plus time. (1948 views) | | | Tasted by rc@ughey on 12/30/2018 & rated 93 points: A real wow St. Aubin. Bright and balanced but with the weight and length of a good Puligny 1er. Strong lemon cream character. Very impressive. (1993 views) | | | Tasted by Jeongyahn on 9/21/2018 & rated 92 points: White peach, lemon zest, crushed stone, fresh herbs
Slightly oak scent(like roasted grain), but harmonious
In palate, generous body
At first, I felt less minerals and acidity.
But over time, the wine opens I feel vibrant mineral and sappy acidity.
Consistent flavor and elegant
With a good balance and potential, this wine needs time. (1361 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 GrapeLes Champlots On weinlagen-infoFrance 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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