Region: Burgundy
Sub Region: Chassagne-Montrachet 1er Cru Chenevottes
Variety: Chardonnay
Country: France
Vintage: 2023
The Wine
Chenevottes sits mid-slope in Chassagne, close to the northern border and not far from Le Montrachet itself. The site is notable for its extremely shallow soils — often just 15cm before hitting bedrock — which drives concentration, minerality and naturally low yields.
The domaine farms around 0.62 hectares of vines planted in the 1960s. This is a site that, with age, can show a profile approaching grand cru level in complexity.
As always at PYCM, fruit is whole-bunch pressed, fermented with indigenous yeasts and aged in 350L barrels with minimal new oak. Elevage is long and controlled, with a portion of time in tank to refine the wine before bottling. No bâtonnage, no filtration.
Cellared Says
This is a serious site, and PYCM treats it that way. It has the bones of a long-term wine, and it’s one of those bottles that will look cheap in hindsight. One for the cellar.
Reviews
Three plots, one which Pierre-Yves purchased in 2002, and two from his father-in-law, Jean-Marc-Morey. Pale colour, steely nose. Very evenly balanced across the palate between the fruit with its greener edge, though still ripe, the tannins and just a little bit of wood to back them up. A wine which grows towards the back of the palate. Drink from 2028-2034. Tasted Oct 2024.
(92-95) Jasper Morris MW, Inside Burgundy
The 2023 Chassagne-Montrachet 1er Cru Les Chenevottes has also turned out beautifully, offering up a gently reductive bouquet of crisp orchard fruit, toasted almonds, white flowers and smoke. Medium to full-bodied, satiny and seamless, it's racy and pure, with a layered, complete profile. Pierre-Yves Colin has delivered another successful 2023 vintage, and almost everything I tasted remained un-racked on the lees, undergoing a long élevage in pursuit of more tension and complexity. As ever, picking tends to be on the early side with a view to retaining freshness. As readers may know, Colin's bigger cuvées are crushed and see four-hour press cycles, whereas smaller cuvées aren't crushed but see even longer press cycles lasting five or more hours. Vinification and maturation in barrel, with a heavy emphasis on larger-format barrels, follow. As I've written before, since moving to his new, much colder cellars in Chassagne-Montrachet's "zone artisanale," he finds his wines retain significantly more free sulfur dioxide for any given addition, so a touch less is being used.
92-94 Points - Wine Advocate Jan 2025
Region: Burgundy
Sub Region: Chassagne-Montrachet 1er Cru Chenevottes
Variety: Chardonnay
Country: France
Vintage: 2023
The Wine
Chenevottes sits mid-slope in Chassagne, close to the northern border and not far from Le Montrachet itself. The site is notable for its extremely shallow soils — often just 15cm before hitting bedrock — which drives concentration, minerality and naturally low yields.
The domaine farms around 0.62 hectares of vines planted in the 1960s. This is a site that, with age, can show a profile approaching grand cru level in complexity.
As always at PYCM, fruit is whole-bunch pressed, fermented with indigenous yeasts and aged in 350L barrels with minimal new oak. Elevage is long and controlled, with a portion of time in tank to refine the wine before bottling. No bâtonnage, no filtration.
Cellared Says
This is a serious site, and PYCM treats it that way. It has the bones of a long-term wine, and it’s one of those bottles that will look cheap in hindsight. One for the cellar.
Reviews
Three plots, one which Pierre-Yves purchased in 2002, and two from his father-in-law, Jean-Marc-Morey. Pale colour, steely nose. Very evenly balanced across the palate between the fruit with its greener edge, though still ripe, the tannins and just a little bit of wood to back them up. A wine which grows towards the back of the palate. Drink from 2028-2034. Tasted Oct 2024.
(92-95) Jasper Morris MW, Inside Burgundy
The 2023 Chassagne-Montrachet 1er Cru Les Chenevottes has also turned out beautifully, offering up a gently reductive bouquet of crisp orchard fruit, toasted almonds, white flowers and smoke. Medium to full-bodied, satiny and seamless, it's racy and pure, with a layered, complete profile. Pierre-Yves Colin has delivered another successful 2023 vintage, and almost everything I tasted remained un-racked on the lees, undergoing a long élevage in pursuit of more tension and complexity. As ever, picking tends to be on the early side with a view to retaining freshness. As readers may know, Colin's bigger cuvées are crushed and see four-hour press cycles, whereas smaller cuvées aren't crushed but see even longer press cycles lasting five or more hours. Vinification and maturation in barrel, with a heavy emphasis on larger-format barrels, follow. As I've written before, since moving to his new, much colder cellars in Chassagne-Montrachet's "zone artisanale," he finds his wines retain significantly more free sulfur dioxide for any given addition, so a touch less is being used.
92-94 Points - Wine Advocate Jan 2025
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