Gevrey Chambertin, 1er Cru
    Denis Mortet

    Gevrey Chambertin, 1er Cru,

    Destination

    vintage

    Denis Mortet, Gevrey Chambertin, 1er Cru, 2014

    Justerini & Brooks Tasting note
    Denis Mortet, Gevrey Chambertin, 1er Cru, 2014

    Moderately savoury but very elegant fine dark fruits allied to sense of sappy energy that keeps this lively and fine. Lithe tannins underpin an impressive combination of complex dark and red fruits and a dash of saline minerality. A blend of five vineyard plots averaging 60 years old - Evocelles, Cherbaudes, Champonnet, Bel Air and Petite Chapelle.

    ABV:
    13%
    90-92/100
    Stephen Tanzer, Vinous
    (aged in 40% new oak; from vines in the premier crus Petite Chapelle, Cherbaudes and Bel-Air averaging 70 to 80 years of age): Bright red with ruby highlights. Deep, smoky minerality complements purple and black fruits on the nose. Sappy, intense and nicely delineated, showing classic Gevrey energy to the flavors of tangy dark berries and game. Finishes with firm, fine-grained tannins and excellent length. This wine will give early pleasure but should also age well.This is always a very ripe cuvée but with good acidity, notes Mortet.
    Date Reviewed:
    01/2016

    specifications

    country:
    France
    region:
    Burgundy
    Appellation:
    Gevrey Chambertin
    Producer:
    Denis Mortet
    style:
    Red
    Grape Variety:
    Pinot Noir
    Allergen Information:
    This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.

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    Denis Mortet

    Denis Mortet

    Denis Mortet's death in the early part of 2006 was a tragedy that shook the wine world. He was able to make the 2005s and fortunately his talented son Arnaud was waiting in the wings to take over. Denis was already leaning towards making a more gentle style of Burgundy in 2006 and Arnaud seems to have even more whole-heartedly adopted this philosophy, moving closer to the wines of great uncle, Charles Rousseau. During fermantation, extraction is very light and much less new oak (no more than 40%) is employed during élévage. Whole bunches are used during fermentations for all but the basic cuvées, to varying degrees depending on the vineyard and vintage. Arnaud has refined his style and is now at the top of his game, making effortless, crystalline red Burgundies that rate among the finest in the Côte.

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