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GEVREY CHAMBERTIN

2018 Domaine Thierry Mortet

Grapes Pinot Noir
Colour Red
Origin France, Burgundy
District Côte d'Or
Sub-district Côte de Nuits
Village Gevrey Chambertin

Very ripe - there's a real weight of silky cassis-dominated, supple fruit and very atttactive tension. There's a slight fresh oak note. Nice svelte shape and length. This will not be bottled until February, so there's plenty of élevage still to go. L&S (Nov 2019)

Currently out of stock in our warehouse.


Alternatively, we may well have some bottles in one of our shops - why not give us a call on 0207 244 0522 or send an email to: sales@leaandsandeman.co.uk.

Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.


Very bright crimson. Pretty broad, ripe nose – very much in the spirit of 2018! Still with a little oak in evidence but it’s a super-appealing mix of fruit and structure. Gloriously appealing already. Drinking range: 2024 - 2035 Rating: 17 Jancis Robinson OBE MW - www.JancisRobinson.com(Jan 2020)

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.

This wine isn't currently part of a mixed case, but you can always browse our full selection of mixed cases here.
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