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Denis Mortet Gevrey-Chambertin Premier Cru 2015

Pinot Noir from Gevrey-Chambertin, Cote de Nuits, Cote d'Or, Burgundy, France
  • RP95
  • D92
  • BH92
0% ABV
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Winemaker Notes

This is without a doubt Denis Mortet’s most charming Gevrey-Chambertin. Its straight forward nature immediately reveals velvet fruitiness with a touch of spice and smoke. Delicious after just a couple of years in the cellar.

Pairs beautifully with a royal hare stew.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2015 Gevrey-Chambertin 1er Cru includes 40% whole bunch and matured in 50% new oak, originating from the usual three vineyards: Petit Chapelle, Gerbaudes and Bel-Air. Apparently the berries here were particularly small. It has an understated bouquet at first, but it rapidly unfurls with pure dark cherries, crushed strawberry and rose petal aromas, an underlying mineralité surfacing with a few swirls of the glass. The palate is supremely well balanced with a killer line of acidity that slices through the layers of pure and compelling red cherry and strawberry fruit. There is outstanding mineral tension on the finish. Brilliant.
Range: 93-95
D 92
Decanter
A blend of three small parcels. The 50% new oak does suppress the immediacy of fruit on the nose, which is dark, brooding and smoky. Very concentrated on the firm palate, but not too dense. It retains some freshness and clarity on the mid-palate and is lean and persistent on the long finish, with considerable elegance. Drinking Window 2019 - 2030
BH 92
Burghound.com
Discreet wood serves as a relatively neutral backdrop for the fresh, cool and airy aromas of cassis, black cherry and floral scents that are trimmed in Gevrey-style earth. There is excellent intensity to the more obviously mineral-inflected medium weight flavors that coat the palate with dry extract, all wrapped in an attractively energetic, balanced and youthfully austere finale. This tautly muscular effort should age well yet be approachable after only 5-ish or so years.
Range: 90-92
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Denis Mortet

Domaine Denis Mortet

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Domaine Denis Mortet, Gevrey-Chambertin, Cote de Nuits, Cote d'Or, Burgundy, France
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A supremely talented vigneron, Arnaud Mortet is routinely praised for his work in the vineyards, even by his peers. Machines are no longer used in any sites; everything is done by hand here, and horses are now employed to plough all 1er and Grand Cru vineyards in order to minimize soil compaction. After the tragic death in 2006 of his legendary father, Denis, Arnaud took full control of the domaine, ably carrying on Denis' dream of making refined, elegant wines.

Arnaud's wines are reaching new levels, as the winemaker looks back to more traditional viniculture techniques. He keeps the yield very low, uses gentler macerations and a smaller percentage of new oak, and has increased the severity of fruit selection. A perfectionist by nature, and driven by a desire to honor his father's legacy, Arnaud is making superbly finessed and precise wines, as he continues to evolve this domaine.

Gevrey-Chambertin

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This small village is home to the Grands Crus in the farthest northerly stretches of Côte de Nuits and is famous for some of the deepest and firmest Burgundian Pinot noir.

Gevrey boasts nine Grands Crus, the best of which are arguably Le Chambertin and Chambertin-Clos de Bèze. As with all of the fragmented vineyards of Burgundy, it isn’t easy to differentiate between the two, which are situated adjacent with Clos de Bèze slightly further up the hill than Le Chambertin. Clos de Bèze has a shallower soil and if you’re really counting, may produce wines less intense but more likely to charm. Some compare Le Chambertin in both power and plentitude only to the prized Romanée-Conti Grand Cru farther south in Vosne-Romanée.

Two other Grands Crus vineyards, Mazis-Chambertin (also written Mazy-) and Latricières-Chambertin command almost as much regard as Le Chambertin and Chambertin-Clos de Bèze. The upper part of Mazy, called Les Mazis Haut is the best and Latricières-Chambertin offers an abundance of juicy fruit and a silky texture in the warmer vintages.

Other Grands Crus are Ruchottes-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Griotte-Chambertin and Chapelle-Chambertin.

The most respected Pinot noir wines from Gevrey-Chambertin are robust and powerful but at the same time, velvety and expressive: black fruit, black liquorice and chocolate come into play. After some time in the bottle, the wines are harmonious with bright and sometimes candied fruit, and aromas of musk, truffle and forest floor. These have staying power.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

MARMORDGCPC15_2015 Item# 355480