Pierre-Yves Colin is one of the most sought after producers of white Burgundy. His rise was not a surprise considering his family history of winemaking in the Côte de Beaune (his father is the famed Marc Colin). Pierre-Yves married Caroline Morey, whose family’s reputation for illustrious winemaking may rival his own. The wines are made with both purchased and estate fruit (he inherited 6 ha in 2005) from St. Aubin, Chassagne-Montrachet, Puligny-Montrachet, Meursault, Santenay, Pernand-Vergelesses, and Corton. His top wines include St. Aubin ‘Chatenière 1er Cru’, Chassagne-Montrachet ‘Cailleret 1er Cru’, as well as Grand Crus Bâtard-Montrachet and Montrachet.      

His style is famous for vibrant, refreshing acidity and lifted matchstick aromatics (similar to Coche Dury’s brand of reduction), although it seems like the wines have been slightly less reductive in recent vintages. The wines are whole bunch pressed and barrel fermented, where they mature on lees for up to 18 months (with no batonnage) before being transferred back to stainless steel tank for another 6 months prior to bottling. The wines are taut and acid-driven with an almost tingly stony minerality.