Pierre-Yves Colin-Morey, often referred to simply as "PYCM," stands as one of Burgundy's most revered and influential winemakers, particularly for his exquisite white wines. Born into a celebrated winemaking lineage as the eldest son of Marc Colin, a pioneering vigneron in Saint-Aubin, Pierre-Yves's destiny was intrinsically linked to the vineyards of the Côte de Beaune.

After honing his skills at his father's Domaine Marc Colin for over a decade, and gaining further experience abroad, Pierre-Yves embarked on his own path in 2001, initially with a négociant business alongside his wife, Caroline Morey (daughter of another esteemed Burgundian, Jean-Marc Morey). This venture laid the groundwork for the establishment of their eponymous Domaine Pierre-Yves Colin-Morey in 2006, founded upon their inherited vineyard parcels in some of Burgundy's most coveted appellations, including Chassagne-Montrachet, Puligny-Montrachet, Meursault, and Saint-Aubin. Today, the estate meticulously tends to approximately 13 hectares of vines, producing primarily Chardonnay, with smaller quantities of Pinot Noir and Aligoté.

PYCM's philosophy is rooted in a profound respect for terroir and a meticulous, non-interventionist approach in both the vineyard and cellar. He is a champion of expressive, mineral-driven white Burgundies that defy the richer, more oxidative styles of the past. Key tenets of his winemaking include:

• Fastidious Viticulture: Organic principles guide his vineyard management, with a keen focus on soil health, biodiversity, and precise viticultural practices to achieve optimal ripeness and balance in the grapes.

• Whole-Bunch Pressing: Grapes are gently pressed in whole bunches, without crushing, to extract the purest juice, contributing to the wines' pristine quality.

• Native Yeast Fermentation: Fermentation occurs spontaneously with indigenous yeasts, allowing the unique microflora of each vineyard to express itself.

• Larger Format Barrels & No Batonnage: A signature of PYCM is the use of larger 350-liter demi-muid barrels (rather than the traditional 228-liter pièces) for aging. This minimizes oak influence, prioritizing freshness and purity of fruit. Crucially, he eschews bâtonnage (lees stirring), believing it masks the inherent character of the terroir.

• Extended Lees Contact & Late Bottling: Wines typically undergo long aging periods of 15 to over 18 months on their fine lees in a cool, gravity-fed cellar, allowing for complex development before being bottled unfined and unfiltered. Many bottles are sealed with wax for optimal preservation.

The resulting wines are celebrated for their incredible precision, tension, energy, and a distinctive mineral quality, often showing a "reductive" note in their youth that dissipates with age to reveal layers of citrus, white fruit, and stony complexity. Whether from a village appellation or a Grand Cru, a Pierre-Yves Colin-Morey wine is a clear expression of its specific parcel, setting a benchmark for quality and inspiring a new generation of winemakers globally. With his sons Mathis and Clément now joining the family domain, the legacy of excellence at Pierre-Yves Colin-Morey continues to evolve.