At a glance

Producer

Pierre-Yves Colin-Morey

Region

Saint-Aubin Premier Cru, Côte de Beaune, Burgundy, France

Grape variety

Chardonnay

Wine type

White

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$170 - $300 (USD, as of 2024 retail/auction)

Tasting profile

Intensely mineral-driven, citrus and white orchard fruit, hints of struck flint/reduction, subtle oak, saline finish.

Evolution: Over time, will gain hazelnut, honey, toasted brioche, and richer stone fruit while retaining freshness.

At peak: Maximum harmony of fruit, minerality and tertiary notes (hazelnut, subtle honey) around 2027-2032; mineral/acid backbone to support further aging.

Structure

Acidity

High

Tannins

None (white wine); structure from phenolics and oak

Alcohol

13-13.5% ABV

Aging potential

Excellent for white Burgundy; high acidity and reduction enable 10-15 years, potentially longer depending on cellaring.

Drinking window

Peak drinking

2027 to 2045

Optimal window

2025 to 2048

Current status

Entering early prime, capable of significant further aging

Current condition

Vibrant, tightly wound; primary fruit, vivid minerality with developing complexity. Should improve with further cellaring.

Premier Cru Saint-Aubin from this top Burgundy producer and vintage 2020 shows the structure, balance, and acidity for excellent cellaring. PYCM's style is reductive and precise, with wines best between 5-12 years, though great bottles can last much longer from top vintages with proper storage.

Food pairing

Ideal with grilled or poached white fish, scallops, lobster, roast chicken with herbs, creamy mushroom risotto, aged Comté or Gruyère.

Serving

Serving temperature

11-13°C / 52-55°F

Decant

Yes (30-60 minutes) — Young PYCM whites often show reduction; decanting helps release aromatics and balance structure.

Sustainability

Sustainability score: 7/10

Vineyards farmed with minimal chemicals; grass cover, ploughing, sulfur and copper only as necessary. Hand-harvest; careful selection of barrels; low sulfur regime post-fermentation. The winery is boutique-scale and focuses on low-intervention, but is not formally certified organic or biodynamic.

Pierre-Yves Colin-Morey is widely regarded for responsible, sustainable vineyard practices in Burgundy, even if not certified organic or biodynamic. The estate largely avoids herbicides and systemic treatments, and practices careful soil management. PYCM's focus on low-intervention winemaking lowers chemical and energy inputs. However, exports and international demand mean a non-negligible carbon footprint for foreign buyers. Overall, strong sustainability ethos, but not the highest possible score due to lack of formal organic certification and the realities of global distribution.