Pierre-Yves Colin-Morey - Les Champlots Saint-Aubin Premier Cru 2022
Price: $139.99
| Producer | Pierre-Yves Colin-Morey |
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| Country | France |
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| Region | Burgundy |
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| Subregion | Cote de Beaune |
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| Varietal | CHARDONNAY |
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| Vintage | 2022 |
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| Sku | 35475 |
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Decanter Magazine: 93 Points
The 2022 Champelots shows an attractive spice note to the ripe apricot and citrus fruit with hints of butter and white flowers. There is a pleasant richness—Colin notes that this is 'in the style of Chatenière and En Remilly'. The domaine owns 0.66 hectares here, high on the southwest-facing slope overlooking the village of Gamay. The site is always picked late, and the grapes are pressed as whole clusters before fermenting with most of their lees in cask (25% new). This wine has been racked into tank, but will be returned to barrel for another winter of ageing.
Burghound: 90 Points
Prominent smoke and petrol characters partially mask the underlying fruit that is also trimmed in discreet wood influence though I suspect that the smoky aspect will slowly recede with bottle age. The rich, punchy and solidly voluminous flavors are at once caressing but sleek, all wrapped in a powerful, vibrant and lingering finish. This needs to add depth but a few years of keeping should be helpful all around.
Wine Advocate: 90-92 Points
The 2022 Saint-Aubin 1er Cru Les Champlots is bright and mineral, exhibiting aromas of pear, white flowers, green apple, lemon oil and hazelnuts. Medium to full-bodied, taut and chalky, with lively acids and a saline finish, it's a strong effort. 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 racking them to (WK)
