2014 Vigne Belle Domaine Thierry Mortet
|Sub-district||Côte de Nuits|
Darker expression again. Cassis, good supple volume, weighty without heaviness. Pure and firm - Lots going on. Really very attractive, although Thiery say it tasted better the week before and that it is lacking expression today, which suggests there may be yet more to come. 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. Richer and sweeter than the village bottling but less relaxed. Grainy texture. Drinking range: 2019 - 2026 Rating: 16 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2016)
The wood treatment is more discreet if not invisible while easily allowing the more elegant nose of pomegranate, red cherry and earth aromas to shine. This too possesses rich and velvet-textured medium-bodied flavors that are more refined though here too there is a touch of rusticity on the more complex and persistent finale. Drinking range: - 2021 Rating: 88-91 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.
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