The son of Marc Colin, Pierre-Yves Colin-Morey cut his teeth working at his father’s domaine where he was in charge of winemaking for a decade from 1995 to 2005. Born in Chassagne, he moved to Saint-Aubin with his family in 1971. A marriage to Caroline Morey saw him return to his roots, where his Chassagne-Montrachet domaine was established. Building on a small négociant business he started with his wife, his initial output was a mere six barrels of wine in 2001. Today Pierre-Yves has a total of 5 hectares that he can call his own, and he buys in a further 3 hectares worth of grapes through his négociant operation. This is essentially a white wine domaine, producing only one red, the Santenay Champs Claude.
A longer pressing is preferred, which is done at a pressure of around 2 bar – considerably higher than the usual practice. Pierre-Yves keeps his use of new oak low, at just 30%, which he feels allows for greater freshness to shine through. For his barrelling, 80% consists of the larger 350 litre casks, the rest made up with the more traditional barriques. Wines will sit on the lees for at least 12 months before being racked, spending a further six to eight months in 350 litre casks before bottling. Filtration has not been used since 2001.