2018 Pierre Yves Colin Morey Chevalier Montrachet Grand Cru

The 2018 Pierre-Yves Colin-Morey Chevalier-Montrachet Grand Cru is a benchmark white Burgundy from one of the Côte de Beaune’s most revered sites. Crafted in minuscule quantities, this is a Chardonnay of immense precision, depth and tension, made for serious collectors and lovers of great white wine. Combining the power of a Grand Cru with PYCM’s hallmark restraint and minerality, it captures the unique character of Chevalier-Montrachet in a beautifully focused, ageworthy style. Sitting high on the Montrachet slope, Chevalier is famed for producing chiselled, vertical wines with incredible energy rather than sheer opulence. Pierre-Yves Colin-Morey is celebrated for bringing out this finesse through low-intervention, detail-driven winemaking, and his Chevalier-Montrachet has become one of the most sought-after expressions of the vineyard in modern Burgundy. The 2018 vintage, generous yet structured, adds an extra layer of ripeness and texture without sacrificing the crystalline purity this terroir is known for.

Tasting Notes
In the glass, the 2018 Chevalier-Montrachet Grand Cru shows a pale to medium lemon-gold hue, with a subtle greenish rim that hints at its freshness and youth. Swirling reveals impressive viscosity, suggesting both concentration and extract. The nose is tightly wound at first, with pure, high-toned aromas of lemon zest, white peach, and crunchy pear, gradually opening to white flowers, chalk dust, and wet stone. As it unfolds, more complex layers appear: hints of toasted hazelnut, fresh almond, brioche, and a delicate touch of flint and struck match—classic markers of Pierre-Yves Colin-Morey’s restrained élevage. Subtle tones of grapefruit pith and cool herbal notes add definition and lift. On the palate, this is intensely focused and linear, with a core of citrus (lemon, lime, and pomelo) supported by ripe stone fruits and a remarkable, saline minerality. The texture is simultaneously silky and firm, with a fine, almost architectural structure and tightly knit acidity that drives the wine across the palate. Oak is seamlessly integrated, giving just a whisper of spice, smoke, and pastry without overshadowing the purity of fruit or the chalky backbone. The finish is very long, lingering with notes of citrus oil, crushed rock, and delicate nutty nuances that promise further complexity in time. While already impressive in its youth, the 2018 Chevalier-Montrachet Grand Cru has excellent aging potential. Over the next 10–20 years it should gain even greater depth, developing layers of honey, toasted nuts, and truffle while retaining its characteristic tension and minerality. Patience will be generously rewarded.

Production
Chevalier-Montrachet is one of Burgundy’s most illustrious Grand Cru white vineyards, perched high on the slope above Montrachet itself in the Côte de Beaune. The site’s thin, stony soils—rich in limestone and marl with excellent drainage—combined with its cooler exposition, yield Chardonnay of remarkable finesse, verticality, and mineral drive. Vines here tend to produce low yields of highly concentrated grapes, perfectly aligned with Pierre-Yves Colin-Morey’s focus on intensity and terroir transparency. Grapes are typically harvested by hand at optimal ripeness, with strict sorting in the vineyard and at the cellar to ensure only the healthiest, most pristine fruit is used. Pressing is gentle and long, extracting fine juice without excessive phenolics. Fermentation takes place with indigenous yeasts in small French oak barrels, a proportion of which are new, though PYCM generally favors a subtle, integrated oak signature over overt woodiness. The wine is aged on its lees for an extended period, often without bâtonnage, to preserve tension and precision while slowly building texture and complexity. Bottling is done without fining and with minimal filtration, aiming to capture the full expression of the Chevalier-Montrachet terroir in a pure, unadorned form.

Food & Serving
This Grand Cru white Burgundy deserves to be paired with refined, delicately prepared dishes that let its complexity shine. Classic partners include lobster with butter or light cream sauces, turbot or sole meunière, scallops, and poached or roasted monkfish. It also excels with fine poultry such as Bresse chicken in a creamy morel sauce, veal in white wine and cream, or subtly truffled dishes. For cheese, reach for well-aged Comté, Beaufort, or a mild, creamy cow’s milk cheese rather than strong, pungent styles. Serve at 10–12°C (50–54°F); too cold and the nuances will be muted, too warm and the structure will soften. In youth, decanting for 45–60 minutes can help the wine open and reveal its layers, especially in a concentrated vintage like 2018. For mature bottles, a gentle, brief decant or simply allowing the wine to evolve in the glass is recommended to preserve its more delicate tertiary aromas.

Producer
Pierre-Yves Colin-Morey is widely regarded as one of the leading white wine producers in Burgundy, particularly in the Côte de Beaune. The domaine was founded in 2005 when Pierre-Yves, the eldest son of Marc Colin, struck out on his own, combining inherited family vineyards with carefully selected purchased fruit from top sites. Based in Chassagne-Montrachet, he quickly gained a reputation for producing some of the most precise, mineral-driven and ageworthy white Burgundies of his generation. Working with prized terroirs across Saint-Aubin, Chassagne-Montrachet, Puligny-Montrachet and the Grand Crus including Chevalier-Montrachet, Pierre-Yves emphasizes low yields, meticulous vineyard work, and a non-interventionist approach in the cellar. His hallmark style—tight, focused, with a distinctive mineral edge and finely judged oak—has made his wines highly sought after by collectors and sommeliers worldwide. The domaine’s rise has been instrumental in reaffirming the status of top white Burgundy as among the world’s greatest and most enduring white wines.

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