Pierre Yves Colin Morey - Corton Charlemagne Grand Cru 2022
Price: $649.99
| Producer | Pierre Yves Colin Morey |
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| Country | France |
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| Region | Burgundy |
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| Subregion | Corton Charlemagne Grand Cru |
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| Varietal | Chardonnay |
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| Vintage | 2022 |
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| Sku | 35933 |
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Pierre Yves Colin Morey Description
Soaring from the glass with notes of creamy yogurt, lemon zest and white flowers, this adds crushed limestone and green apple peel on the palate. Firm acidity threads around the silky mouthfeel and chisels the finish into a pleasantly dry texture. This is a perky CortonCharlemagne that surprisingly offers upfront appeal.
Tim Atkin: 96 Points
Decanter Magazine: 96 Points
This exquisite version of Corton Charlemagne boasts quince and grapefruit aromas adorned with hints of acacia flowers, butter, and spice. The texture is full-bodied and rich but not heavy, with a freshness and concentration that lift it to the next level. The grapes are sourced from two parcels on the hill of Corton: one site in En Charlemagne facing west (for freshness), and one in Languettes facing south (for richness). Colin opines that the Charlemagne vines are much better than 30 years ago. He tries to pick both at the same time for balance.
Wine Advocate: 94-95 Points
Colin's 2022 Corton-Charlemagne Grand Cru shows considerable promise, wafting from the glass with aromas of crisp yellow orchard fruit, freshly baked bread, confit citrus, beeswax and hazelnuts. Medium to full-bodied, satiny and incisive, with good depth at the core, racy acids and a taut, electric profile, it's built for the cellar. The 2022 vintage is another success for Pierre-Yves Colin-Morey, in style somewhat reminiscent, at this early stage, of the estate's 2020s. As ever, picking tends to be on the early side with a view to retaining freshness. As readers may know, Colin's bigger cuvées are crushed and see four-hour press cycles, whereas smaller cuvées aren't crushed but see even longer press cycles lasting five or more hours. Vinification and maturation in barrel, with a heavy emphasis on larger-format barrels, follow. As I wrote last year, since moving to his new, much colder cellars in Chassagne-Montrachet, he finds his wines retain significantly more free sulfur dioxide for any given addition, and he now feels he added more than was necessary—given these altered conditions—to his 2015s, 2016s and 2017s. So, some subtle adjustments have now been made in this regard, and readers can expect the wines to be a little less buttoned up out of the gates than has been the case in those three vintages. Now Pierre-Yves has so much space, he's also thinking about further extending the élevage of his lower appellations; in the next two or three years, he's contemplating fer
