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.
Since things have calmed down Chez PYCM I've been making visits in the Cotes Nuits as well as the Cote de Beaune. Overall everyone is extremely happy with the vintage given we finally have the magical combination of quality and quantity but I'd love to know some questions the community has for the vignerons about the vintage but also about Burgundy in general. I have an update coming shortly about the tasting visits but I'd love to hear from you all as to what you're curious about.
Great thread! First question is a riff on the usual global warming one, but more specifically if any producer has seen the effect of climate change in the fruit from specific climats (good or bad)? Second on a totally different note, what (if any) piece of winery equipment has made the most impact on their wines?
Finally, thank you for taking the time to document your experiences. The slice of life perspective really helps fill in the blanks between the usual marketing materials and/or academic tomes about Burgundy.
I'll have to ask about specific climats, but everyone here is in agreement that the world is getting warmer and that isn't necessarily a good thing for them. Nobody here is doubting the effects of global warming and to paraphrase one of the more interesting Sorkin characters Will McAvoy: they only seem liberal because they believe that high temperatures and early harvests are caused by global warming and not gay marriage...
As for what piece of equipment has made the biggest impact, thats easy. Pierre Yves says the biggest revolution in Burgundy in the last 30 years...wait for it...Cellphones. To be able to organize your harvest and strategize in real time with your team in the vineyard while you are at the winery. He says he honestly can't remember how it was all done pre-cellphones because it just completely changed the game.
Super interesting! thanks for sharing all this!!