2016 Pierre-Yves Colin-Morey Saint-Aubin 1er Cru Les Champlots Blanc

Community Tasting Notes (8) Avg Score: 92.3 points

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  1/26/2024 - ylkim30 wrote:

  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.

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  7/18/2023 - slywka7 Likes this wine: 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.

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  8/12/2020 - Derek Darth Taster Likes this wine: 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.

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  8/6/2020 - WoodieBayArea wrote: 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

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  7/31/2020 - mye wrote:

  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.

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