On Saturday I published a profile of a new white wine producer who has impressed me a great deal, Pierre-Yves Colin-Morey. Below are some of his observations on winemaking and recent vintages for which there was no room in that article.
Because so many of his wines are marked by particularly vivid acidity, I asked him what his policy on malolactic fermentation is. “I have no policy… Sometimes I bottle after 18 month’s elevage without knowing whether it’s finshed or not. I analyse very few of my wines.”
“Bottling is around February – I like...