In Chassagne-Montrachet, Pierre-Yves Colin-Morey produces some of Burgundy’s most sought-after white wines, admired for their crystalline purity, mineral tension and remarkable ageing potential. Between family-owned vineyards and a highly selective négociant activity, PYCM offers a precise interpretation of the great terroirs of the Côte de Beaune, from Saint-Aubin to Meursault, Puligny-Montrachet and Corton-Charlemagne.

Pierre-Yves Colin-Morey — Crystalline Purity and Mineral Tension in the Côte de Beaune

Based in Chassagne-Montrachet, Pierre-Yves Colin-Morey is one of the most sought-after names in contemporary Burgundy. Renowned for white wines of remarkable precision, the domaine combines family-owned vineyards with a highly selective négociant activity, maintaining a constant focus on grape origin, ripeness and terroir transparency.

Founded by Pierre-Yves Colin and Caroline Morey, the domaine quickly established an immediately recognisable style: straight, taut, saline wines, often marked in youth by a noble reductive character, then capable of gaining complexity, texture and depth with age. From Saint-Aubin to Meursault, Puligny-Montrachet, Chassagne-Montrachet and the Grands Crus, PYCM embodies a precise, energetic and age-worthy vision of Burgundy.

History: a signature that has become essential

Born into a major winegrowing family from Saint-Aubin, Pierre-Yves Colin founded his own domaine with Caroline Morey in the early 2000s. Very quickly, his wines attracted attention for their taut, precise and understated style, standing apart from some of the more opulent profiles of the Côte de Beaune.

The domaine is built on both family parcels and a rigorous selection of grapes from great Burgundian terroirs. This dual approach — family domaine and haute-couture négociant — allows PYCM to offer a broad, coherent and highly sought-after range, from regional appellations to Burgundy’s greatest white Grands Crus.

Terroir: the great white wines of the Côte de Beaune

Pierre-Yves Colin-Morey works mainly with Chardonnay, alongside a few cuvées of Pinot Noir and Aligoté. The heart of the range lies in the great white-wine villages of the Côte de Beaune: Saint-Aubin, Chassagne-Montrachet, Puligny-Montrachet, Meursault and Santenay.

The terroirs of Saint-Aubin, including En Remilly, La Chatenière and Les Champlots, express chalky tension and great vibrancy. The premiers crus of Chassagne-Montrachet offer more structure and depth, while Meursault and Puligny-Montrachet respectively bring texture, aromatic nobility and mineral precision.

Viticulture and vinification: precision, long ageing and measured oak

The domaine works with a high level of precision regarding grape quality, yield control and ripeness. The aim is not excessive richness, but balance between fruit, acidity, concentration and mineral expression.

In the cellar, vinification is minimally interventionist. Fermentations take place with indigenous yeasts, ageing is long, often without bâtonnage, and new oak remains carefully measured. Larger barrels, notably 350-litre casks, help preserve the wine’s energy while refining its texture.

This approach produces wines that can be closed or reductive in youth, but are remarkably well built. With time, they gain complexity and reveal great aromatic depth without losing their initial tension.

Wine style

The white wines of Pierre-Yves Colin-Morey are renowned for their purity, energy and saline finish. They express aromas of ripe citrus fruit, preserved lemon, green apple, pear, white flowers, fresh hazelnut, flint, chalk, iodine and fine butter after a few years of ageing.

On the palate, the style is taut, long, precise and structured, with clear acidity and chiselled substance. The finest crus combine contained power, mineral verticality and great depth of finish. These are wines that often require time, but reward cellaring generously.

Emblematic cuvées

Ageing and gastronomic pairings

The wines of Pierre-Yves Colin-Morey offer excellent ageing potential. Regional appellations can be enjoyed after a few years, while village wines, premiers crus and grands crus often gain complexity over 8 to 20 years, sometimes longer for the greatest terroirs.

At the table, these white wines pair beautifully with noble fish, langoustines, lobster, scallops, creamy poultry dishes, mushroom risotto, mature Burgundy cheeses and citrus-driven cuisine. More evolved premiers crus and grands crus work especially well with delicate truffle dishes, brown butter or refined cream sauces.