Gevrey Charmbertin, En Champs
Denis Mortet

Gevrey Charmbertin, En Champs


Destination

vintage


Broking

Broking
These are wines from our broking list and have an average delivery window of 15 working days.


2010

12x75cl

DP

£2,738.46


2012

6x75cl

DP

£1,399.22



Denis Mortet, Gevrey Charmbertin, En Champs, 2010

2010

Justerini & Brooks Tasting note

Denis Mortet, Gevrey Charmbertin, En Champs, 2010

Aged in a little less new oak than last year (60% new) allows the wonderful terroir of this fine lieu dit to sing even louder. Bright, juicy and tense, high toned aromas of rose, cherry blossom and red summer berry fruits. The palate is exquisitely fine, showing notes of redcurrant, red cherry, rose, rosehip jelly and loganberry with touches of limestone and chalk, sumptuous, moreish but unwaveringly precise and focused. 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.

ABV:
13.5%
91+/100
Stephen Tanzer, Vinous

Medium red. Subtle, vinous aromas of redcurrant, red cherry, underbrush and leather. Sweet and silky on entry, then tight in the middle, with terrific purity and verve to the flavors of red fruits, spices and flowers. Finishes sappy and lightly saline, with a fine dusting of tannins and excellent subtle length. Really terrific retention of fruit here.
Date Reviewed:
03/2013

specifications

country:
France

region:
Burgundy

Appellation:

Producer:
Denis Mortet

style:

Grape Variety:

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.


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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