Pierre-Yves Colin-Morey (known by many as PYCM) is a négociant and domaine that has become one of the most popular white wine producers in Burgundy – with a prolific number of cuvées from the top Grands and Premiers Crus vineyards in the Côte de Beaune.
Pierre-Yves and his wife Caroline, both from historic Burgundy families, set up their négociant label in 2001. Caroline is the eldest daughter of Marc Morey, one of the region’s most well-respected winemakers. Following Marc’s retirement in 2014, Caroline took a portion of the family vineyards and continues to produce her own wines under the Caroline Morey label.
Pierre-Yves is the son of Marc Colin and was the winemaker at the family domaine from 1994 until 2005, when he broke away to set up his own operation, taking his share of the family’s vineyards. The story goes that Marc Colin split the family’s 24-hectare estate into quarters and made each of his four children pick out of a hat. Pierre-Yves walked away with six hectares of the family’s plots. (His brother Jospeh Colin followed suit, establishing Domaine Joseph Colin in 2017, leaving the other two siblings Damien and Caroline at Domaine Marc Colin.)
Both the domaine and négociant wines are bottled under the same label, although “Domaine” features discreetly on the label of the wines from the Morey family vineyards. The estate produces Grands Crus from Montrachet, Corton-Charlemagne, Chevalier-Montrachet, Bâtard-Montrachet and Bienvenues-Bâtard-Montrachet. They produce up to eight Chassagne-Montrachet Premiers Crus, three Meursault Premiers Crus (Genevrières, Les Charmes and Les Perrières), five Saint-Aubin Premiers Crus and two Puligny-Montrachet Premiers Crus (Les Champs Gains and Les Folatières) as well as a Santenay Premier Cru, La Comme.
The estate also makes a number of lieu-dit village wines from Meursault, Chassagne-Montrachet, Puligny-Montrachet, Saint-Aubin and Santenay, along with a Pinot Noir Les Choilles from Saint-Aubin and a Bourgogne Chardonnay.
The white wines are all whole-bunch pressed and barrel-fermented using native yeasts. Pierre-Colin mainly uses larger 350-litre demi-muid barrels which he believes bring more energy and freshness to the wines. Bâtonnage is very restrained in order to allow the distinct terroir features to shine through in each of the wines, while the wines spend between 16 and 18 months in barrel, depending on the cuvée. The wines are bottled with no filtration and special, extra-long natural corks are used followed by a wax seal to protect the wines from premature oxidation.