Pierre-Yves Colin-Morey Vosne Romanee 2022

Vosne-Romanée the powerfully tannic but nevertheless perfectly smooth build of this spicy, opulent, and meaty wine is Pinot at its finest. Perfumed. Deep berry fruits deceptively approachable initially. Then its powerful tannins make their presence felt.  Intense but still showing marked restraint. 

This village appellation is the modest house on the best street. Burgundian author and historian, Gaston Roupnel, describes this particular site as the “central pearl in Bourgogne’s necklace” harbouring fabled Grands Crus: Romanée-Conti, Romanée Saint-Vivant, La Romanée, La Tâche, La Grande Rue, Richebourg, and in nearby Flagey-Échézeaux, Échezeaux and Grands Échezeaux. Adjacent to this paradise, the village appellation Vosne-Romanée and its Premiers Crus showcase the Pinot Noir in all its perfume, power and grace.

The communal plots are situated either at the top or foot of the slope alongside the Grand Cru climats, often at similar altitudes. The soils are limestone mixed with clayey marls, with depths ranging from a few tens of centimeters to one meter, and the exposure is easterly.

Ripe fruit over spices is frequently the main ingredient of the bouquet, modified by the presence of strawberry, raspberry, bilberry, or blackcurrant. These refined and well-blended aromas evolve with age into cherries-in-brandy, preserved fruits, leather and fur, and gamey/woodland scents. On the palate the wine is velvety and distinguished - the Pinot Noir at the top of its form. The wine may seem a little austere in its youth; it needs time in the bottle to develop structure and fleshy texture. Often full-bodied and voluptuous.

“This is not just one of the top domaines in the Cote de Beaune in Burgundy, Pierre-Yves Colin-Morey is now well recognised as one of the greatest winemakers and domaines in the world. Consistently producing benchmark wines in each vintage.” - Jancis Robinson

All the wines are made in 350 litre barrels, with crushed and cooled grapes, no settling of the solids after pressing, no lees stirring either, an early and rapid fermentation, then malolactics followed, finished by Christmas. The crushing and long pressing give a more concentrated dry extract. They were worried at the harvest by the relatively high pH levels, but the certainly don’t taste that way. The first two whites and the reds were racked before the harvest, the rest still in barrel. Note that in 2022 almost all the wines are from their own domaine, excepting Corton Charlemagne, Chassagne-Montrachet Baudines and part of the Meursault blend.