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.
This is really cool to see, and your headline of course immediately jumped out at me. I'm staying/working in Solutré-Pouilly for the harvest, and it's something I've been wanting to do for quite some time now (having never stepped foot in Europe prior). "Few of us ever do" has never made sense to me, yet I seemed to be one of the very few sommeliers in my community who practically felt obligated to give it all up and experience the lifestyle and true grit that goes into winemaking. But PYCM - very impressive, to say the least.
We're only four days in here, but I'd love to share some stories at some point!
Get down girl, go ahead, get down...
It’s Thursday and it rained in Chassagne in and off yesterday. We took all of our grand cru fruit on Tuesday except for corton which will come next week.