Pierre-Yves Colin-Morey

History

Pierre-Yves Colin-Morey established his domaine in 2005 after years working alongside his father, Marc Colin, whose estate in Saint-Aubin had already earned a strong reputation for white Burgundy. The split from the family domaine was amicable and practical: Pierre-Yves and his wife Caroline Morey (daughter of Jean-Marc Morey of Chassagne-Montrachet) combined their inherited parcels and négociant access to build a holdings list that reads like a roll call of the best Chassagne and Saint-Aubin lieu-dits, with ambitions stretching up to Bâtard-Montrachet and Montrachet itself. The hyphenated name reflects that dual inheritance directly.

The domaine grew carefully through both estate fruit and purchased grapes, and Colin-Morey has been deliberate about distinguishing between domaine and négociant wines in his range. Within roughly two decades of operation, he had established himself as one of the more closely watched producers in the appellation, particularly for the consistency he achieves across a wide range of appellations and price points.

Vineyards

The core of the estate lies in Chassagne-Montrachet and Saint-Aubin, with parcels in premier crus including Les Caillerets, Maltroie, Les Baudines, and Grandes Ruchottes in Chassagne, and La Chatenière in Saint-Aubin. Access to Bâtard-Montrachet and Montrachet Grand Cru places the domaine among a small group working at Burgundy's highest level. Saint-Aubin parcels tend toward limestone-rich soils at slightly higher elevations, producing wines with a leaner, more mineral profile; Chassagne premiers crus vary considerably by lieu-dit, from the stony, iron-flecked soils of Les Caillerets to the broader, more textural character of Maltroie. Farming practices lean toward reasoned viticulture with attention to soil health, though the domaine has not sought certified organic or biodynamic status as a defining public stance.

Winemaking

Colin-Morey works with whole-cluster pressing and cold settling before fermentation, which typically proceeds with native or minimally interventionist yeast populations. The wines age in barrel with oak usage calibrated to appellation level: village and premier cru wines see a modest proportion of new oak, generally in the range of fifteen to thirty percent, while grand cru fruit receives more, though never to the point where wood competes with site character. The approach favors early picking to preserve acidity, which gives the wines a taut, fresh quality even in warmer vintages. Bottling is done without heavy fining or filtration, preserving texture. The Hommage à Marguerite Saint-Aubin is named for a family member and represents a single-parcel selection within La Chatenière, treated with particular care in the cellar. Across the range, the house style is marked by clarity, definition, and a reluctance to let richness outrun precision.