2022 Pierre-Yves Colin-Morey Saint-Aubin Premier Cru 'Hommage Marguerite', Cote de Beaune, France

Winemaker Notes
The Pierre-Yves Colin-Morey Saint Aubin 1er Cru Hommage a Marguerite is a sensational wine that's already starting to show its brilliance. Made in honour of the winemaker's maternal grandmother, Marguerite, it comes from three different premier cru plots within Saint Aubin. As soon as you pop the cork, you notice the intensity of aromas, which span citrus, stone fruit, vanilla and some spiciness. Judicious use of oak gives the wine structure and added complexity without being overwrought and too"big" and buttery. There is a real elegance to the wine as everything is in great balance, and while it's already coming out of its shell, it will definitely benefit from some cellar time.

Press

Rated 93 Points - Vinous
The 2022 Saint-Aubin Hommage à Marguerite 1er Cru blends Perrière, Créots, Les Combes and Pitangerets (part of Les Combes). The wonderful bouquet offers scents of peach skin, chai and a brush of chalk dust, very enticing even at this early stage. The palate is very well-balanced with a little more tension than the regular Saint-Aubin, a slightly flinty finish completing this very able wine.

Rated 92 Points - Robert Parker's Wine Advocate
Opening in the glass with aromas of white flowers, pear, crisp green apple, oatmeal and praline, the 2022 Saint-Aubin 1er Cru Hommage à Marguerite is medium to full-bodied, with a satiny attack that segues into a fleshy core of fruit framed by chalky dry extract. 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 fermenting and maturing them in 350-liter barrels for a year, before rackin