Pierre-Yves Colin-Morey (PYCM) is widely regarded as one of Burgundy’s most precise vignerons. While his reputation was built on world-class whites, his red wines from Chassagne-Montrachet have become highly sought after for their purity and structural elegance. La Boudriotte, a premier cru site within the Morgeot climat, is known for its heavy clay and limestone soils, which provide the Pinot Noir vines with the depth required for serious ageing.

In the cellar, Colin-Morey employs a minimal-intervention approach. The fruit is fermented with a high proportion of whole bunches to maintain freshness and aromatic lift. The wine matures in 350-litre French oak barrels, larger than the standard Burgundy pièce, to ensure the wood influence remains a supporting element rather than a dominant feature.

The nose presents defined aromas of red cherry, woodsmoke, and crushed stones. On the palate, the wine is medium-bodied and athletic, showing flavours of wild strawberry and forest floor. The tannins are firm but fine-grained, leading to a clean, mineral-driven finish. This is a sophisticated Burgundy for those who value tension and terroir over ripeness.