與 Enseigneres 相比，2010 年的 Chassagne-Montrachet Chenevottes 更加緊實(shí)，口味更加集中。此款酒美妙無(wú)比，層次豐富，散發(fā)著礦物質(zhì)的味道，十分誘人。是款一流的好酒。預(yù)期成熟時(shí)間：2016 年+。大約 80% 的酒是在容量為 350 升的桶里熟成，這種桶比 Burgundy 地區(qū)的桶要大。Colin-Morey 在 2011 年 4 月完成 2009 年的酒的裝瓶。

The Colin-Morey 2007 Chassagne-Montrachet Chenevottes features scents and flavors of white peach, pear, grapefruit and subtly smokiness. Lusciously-fruited, it displays an oily richness of texture yet at the same time an overtly chalky undertone that emerges to increasing prominence – along with fruit pit bitterness – in a finish of formidable fixity. This certainly far less charming than the Ancegnieres, but it will be very interesting to see what a few years bring, and I suspect this concentrated and energetic Chassagne will prove itself worth following for at least 5-7 years. Pierre-Yves Colin – who openly pledges allegiance to Riesling virtues – does more than just talk the talk of achieving ripe fruit at low levels of potential alcohol. Finished alcohols in his collection – after half a percent or so of chaptalization – range from a (for modern times almost astonishing) 11.75% up to 12.75%. “I really can’t say,” he confesses, “why so many growers were getting fruit of 12.5% or more potential alcohol already at the end of August,” ten days before Colin even began picking, but he can say he doubts their fruit tasted ripe then! Half of the acreage he accesses is in Saint-Aubin – naturally conducive to later ripening – and was not picked until past mid-September this year. Colin believes in minimal settling, by gravity, and retaining lots of lees, but not in actively working them; favors rapid pressing, and 350- (one-third new) over 225-liter barrels; and welcomes late and protracted malo-lactic conversions – although this vintage's malos were completed by the following June. He bottled his Saint-Aubin crus at just over a year; his other premier crus this past March; and the grands crus (of which I was unfortunately unable to taste the Chevalier-Montrachet) in May, sealing them all with wax, in the belief that this will provide extra protection against harmful oxygen ingress.For myriad further details on this relatively new estate and its rapidly-growing family of wines – nearly half of which are from contract fruit – readers are urged to consult my report in issue 180, where – having up until then not seen a label – I inadvertently left-off the “-Morey” from the winery nameA Daniel Johnnes Selection imported by Michael Skurnik Wines, Syosset, NY, tel. (516) 677 9300; also imported by Atherton Wine Imports, Menlo Park, CA, tel. (650) 328-6639