The Colin family in Burgundy is no stranger to the white wine lovers around the world. The eldest son of Marc Colin (St.-Aubin), Pierre-Yves Colin worked at the family domaine from 1994 to 2005. After the 2005 harvest, he left the family domaine, taking with him 6 hectare share of the vineyards and forming the part of the Colin-Morey label with his wife Caroline Morey, who is also from one of the well-known white wine families in Burgundy.

Pierre-Yves' wine-making techniques have evolved since leaving the family domaine, in part in response to the problem of premature oxidation, which disappoints many white Burgundy lovers. There is no more battonage and the cellar is no longer heated to encourage the malolactic fermentation. The wines are kept in larger barrel (350 liter cask) longer, St.-Aubin being bottled before the next harvest but the remainder being kept on lees for up to 18 months. The bottles are sealed with wax on top of the corks, which have not been treated with peroxide.

The whites of Saint-Aubin are among the great wines in Burgundy. Pale gold with green tint. They have aromas of green almond, almond paste, and bee wax in their youth that develop with age into cinnamon, amber, and a hint of pepper. The mouthful is very smooth, and these delicate, elegant wine are beautifully balanced.

The wines from Pierre-Yves' St.-Aubin are of excellent concentration with plenty of mid-palate fat and thus should be accessible young and yet age well as they have everything they need for long cellaring.