Winemaker
Pierre-Yves Colin
Winemaker, Pierre-Yves Colin-Morey
- Discipline
- Winemaker
- Based in
- Chassagne-Montrachet, France
i. Biography
In Chassagne-Montrachet, France, Burgundy work at Pierre-Yves Colin-Morey is handled through the tactile variables that matter in the trade: Chardonnay, Pinot Noir and Aligoté, soil work, pressing, barrel choice, time in élevage and restrained finishing. Since 2005, Pierre-Yves Colin has run his own domaine as founder and winemaker-producer, building the wines through repeated physical decisions rather than scale. Parcels are worked or grassed, white grapes are pressed whole-bunch, fermentations take place in 350-liter barrels, maturation is extended over long months, and bottles are finished with natural cork and wax.
The Route
A Burgundian label earns definition through repetition: fruit selection, oak handling and mineral tension held in balance over successive vintages. Within that frame, Pierre-Yves Colin is the founder and winemaker-producer behind the Pierre-Yves Colin-Morey label, a house he has guided since 2005. The work is cumulative, not theatrical: the same decisions tested again and again until they read as a house signature.
The Current Chapter
Chassagne-Montrachet remains the working base for a domaine built around site variation and careful handling. Since 2005, Pierre-Yves Colin has served as founder and winemaker-producer of his own domaine there, operating 13 hectares across Saint-Aubin, Chassagne-Montrachet, Santenay, Puligny-Montrachet and Meursault. Those sites give the cellar a range of Burgundian textures to manage rather than a single register to repeat. White Burgundy is the main signature, especially Chardonnay-based wines, with Pinot Noir and Aligoté also in the cellar's scope. The farming is described through soil work: parcels are worked or grassed, vineyard health and sustainability are prioritized, and harvest is aimed at balance between freshness and optimal maturity. The domaine's stated target is plain: "For each vintage, we try to pick our grapes with a perfect balance between freshness and optimal maturity." For a working cellar, that is the critical picking line: enough freshness to keep structure, enough maturity to avoid thinness. The white-wine process is built around pressure, patience and omission. White grapes are whole-bunch pressed without grinding; pressings are long and soft, while the wines are also associated with higher-than-normal pressing pressure. Fermentation takes place in 350-liter barrels with 30% new oak. Maturation runs 15 to 20 months depending on vintage, in 350L demi-muid barrels, without bâtonnage, fining or filtration. Natural cork and wax close the bottles, carrying the same low-intervention handling through to release. The house style is associated with deft oak use, rich texture, bright lemon fruit and tensile, wiry minerality. In trade terms, the sought-after status of these White Burgundy wines rests on how Chardonnay is carried through oak, pressure, time and restraint without losing line.
Signature
Named bottlings give the range of the Pierre-Yves Colin-Morey label rather than a single template. Signature bottlings include 2012 Chassagne-Montrachet Morgeots 1er Les Fairendes and 2019 Bourgogne Aligoté: one working from the Chassagne-Montrachet frame, the other from Aligoté's more direct register.
Peer Recognition
House recognition can be read through a specific bottle rather than general praise. A 2012 Chassagne-Montrachet Morgeots 1er Les Fairendes gives a precise example of the style: deft oak, rich texture, bright lemon fruit and tensile, wiry minerality.
Profile updated July 2026
FAQ
Asked of Pierre-Yves
Who is Pierre-Yves Colin?
Pierre-Yves Colin is founder and winemaker-producer of his own domaine.
What is Pierre-Yves Colin known for?
White Burgundy, especially Chardonnay-based wines.
What is Pierre-Yves Colin's craft?
Founder and winemaker-producer of his own domaine — Pierre-Yves Colin-Morey (Chassagne-Montrachet, France) (2005–present).
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