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Pierre-Yves Colin-Morey's approach to crafting white wines involves whole bunch pressing and utilizing native yeast for fermentation. The aging process spans up to 16 months for Bourgognes and St Aubins, while the top-tier white wines mature for over 18 months. Throughout this aging period, there's a deliberate choice not to engage in lees stirring. The wines rest in a meticulously cool cellar environment.
For the red wines, a partial whole-bunch fermentation method is employed, constituting around 30% of the process. This method is complemented by a delicate pumping over process and a gentle approach to vinification, aimed at accentuating freshness and finesse in the final product.
The attention to detail extends to the bottling stage, where most wines are sealed with long, untreated corks. Additionally, a wax seal is applied to the bottles, reflecting the dedication to preserving the integrity of each bottle's contents.
The year started with some risks of frost but turned out to be minimal for our parcels – we lit some candles, in the end probably for nothing – the neighbours who didn’t seem to have similar yields. Very little in the way of problems; starting our harvest the 20th August. We worried about the lack of rain, but again the chardonnay reacted very well – good quality and quantity – the balance seems simply magnificent. The combination of maturity and acidity has so few other vintage comparisons – I’ve never seen it before. I’ve been working since 1995, starting with my father, and you usually get one or the other. So the debut of the harvest was very early – 20 August – looking for the acidity and sugar balance. We were very happy with the quality of the grapes that arrived at the domaine. Easy fermentations – both. A vintage that has frank and precise wines – I find them very sincere and the terroirs are marked… - Pierre-Yves on 2020:
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