Gevrey Charmbertin, En Champs
    Denis Mortet

    Gevrey Charmbertin, En Champs,

    Destination

    vintage

    Denis Mortet, Gevrey Charmbertin, En Champs, 2009

    Justerini & Brooks Tasting note
    Denis Mortet, Gevrey Charmbertin, En Champs, 2009

    A fine old vines (60-year-old) ‘lieu-dit’ situated just underneath the Champeaux 1er Cru on a gentle slope, one of the very best terroirs for Gevrey Villages. The old vines give this great depth and complexity but not heaviness, whilst the poor limestone soils add great finesse. Fluid, elegant, lively and refreshing, supremely fine but not too slender even if it is a different profile to typical Gevrey; there is excellent mid-palate richness and weight though, too, bright soft flavours of cherry, rich damson, mineral, red berries and dried flowers; stunning.

    ABV:
    13%
    93/100
    Antonio Galloni, Vinous
    The 2009 Gevrey-Chambertin En Champs possesses gorgeous freshness and vibrancy for the year. Freshly cut flowers, spices, dark cherries and licorice are some of the notes that flow through to the energetic, polished finish. This is s a fabulous showing, not to mention a hugely delicious wine.
    Date Reviewed:
    04/2012
    Drinking Window:
    2014 - 2024

    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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