2014 Domaine Thierry Mortet
|Sub-district||Côte de Nuits|
Good ripe dark fruit nose. Cherry dark fruit, saline, fresh, easy in a supple way. Round and full and not aggressive. Drinking range: 2018 - L&S (Nov 2015)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Light crimson. Very light nose but with some ripe purple-fruit aromas. Solid and correct – and not expensive. Cranberry flavours. Solid even if not absolutely thrilling. Good balance. Drinking range: 2018 - 2023 Rating: 16 Jancis Robinson MW OBE - www.JancisRobinson.com(Jan 2016)
A moderately generous wood treatment includes hints of menthol on the ripe cassis, black cherry and earth suffused nose. There is excellent richness to the round and suave middle weight flavors that possess a seductive mouth feel before terminating in a moderately rustic finish that offers good if not special depth and length. Drinking range: - 2020 Rating: 87-89 Allen Meadows, www.Burghound.com(Jan 2016)
Domaine Thierry Mortet
The domaine dates back to 1992, when Domaine Charles Mortet was split between Thierry and his brother Denis, and Thierry set up on his own with just 4 hectares of vines. Today he has 7.3 ha, of which 6 are red and 1.3 white. Only 4.36 hectares are Gevrey or Chambolle, the rest being a small parcel of Marsannay Blanc and regionals - Bourgogne Rouge and Blanc, Aligoté and Passetoutgrain.Thierry continues to be praised in the French press without ever quite seeming to crack the influential American journalists. It may be simply because he is a bit short of fancy appellations - one little cuvée of Grand Cru would no doubt do his reputation a lot of good - but might also put his prices up, and these remain very modest.
In the vineyard, Thierry has been certified organic since 2007, but really this was just an official stamp on what had been the practices of the domaine since the beginning, and he is working towards biodynamic certification. In the cellar, the grapes are entirely de-stemmed, and given four or five days of cold maceration are followed by the fermentation, with just a touch of cooling to keep the temperature around 31-33C (below 35, at least), and two pigeages a day. The total time in vat can be as little as 17 days. The wines then go into barrel, all second use or older for the Bourgogne, with 30% new wood on the Gevrey, and 50% on the Clos Prieur, for a period of around sixteen months.
A selection of great drinking from the evocative villages of the Côte de Nuits.
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