So I did a thing at a late night La Paulée after party...
A lot of us, especially Sommeliers who have decided to focus their studies and career on the wines of Burgundy, talk about the need to put boots on the ground in the region but few of us ever do.
Now I've made plenty of questionable decisions in my life, I did once single handedly try and bring disco back in 2003, and that night I made a decision that turned out to be only slightly less out there. I cornered one of the best winemakers of our generation Pierre Yves Colin, who (in full disclosure I've known PY for a few years now) allowed me to not only drunkenly accost him all full of 60's Taragona Chartreuse and wide-eyed enthusiasm, but is allowing me to come and live and work with him in Burgundy for the 2018 harvest at Domaine Pierre Yves Colin-Morey.
I reached out to Geoff Kruth about the best way to document this and provide the community with a direct line to Burgundy as well as hopefully some inside information on the 2018 harvest and Burgundy in general.
I'm going to try and check in at least 1-2 times a week with updates and to answer questions. There will be a lot to see on my instagram instagram.com/maxcoane, I promise it won't just be ridiculous bottle shots and food pics.
Let me know what questions you guys have for PY and I'll do my best to get them answered.
Is there a conscious effort with things like managing solids to achieve the amount of reduction that they have in the whites? Love to hear more about their process.
In terms of solids no, at least not yet. The idea as best as was explained to me was to do “whole cluster” with Chardonnay as much as possible. Bunches are heavily sorted in the vineyard and then again at triage. Bunches, stems, grapes, free run juice all go into the press together for a very long very slow press. Depending on the vintage, today with Meursault village and Beaune Greves blanc we ran the press for 2+ hours. Juice comes off the press into stainless to settle from there TBD but there is a mix of large format oak, piece barrels and stainless in the cuvier