GEVREY CHAMBERTIN
2022 Domaine Thierry Mortet
Grapes | Pinot Noir |
Colour | Red |
Origin | France, Burgundy |
District | Côte d'Or |
Sub-district | Côte de Nuits |
Village | Gevrey Chambertin |
ABV | 13% |
Thierry has 3 Hectares of Village Gevrey vines. They are brilliantly split across 13 parcels all with different terroirs - mean year on year there is a regular thread here, but you get a great picture of the village. Touch of wood makes itself known on the nose, this will soon be absorbed - 30% New wood here - and this barrel sample is drawn from one of the new ones. Delicious though. Fresh and breezy with depth and polished tannins. There is great ripeness to the fruit, but it is very much in the house style, 'digeste' with energy and poise. Good. L&S (Oct 2023)
12 | ||
*Case price discount: Mix any 12 bottles of wine (or 9 litre equivalent) or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified (4.5 litres) to get the discounted 'case price' for each bottle.
From 18 different parcels spread across the village, concentrated in the east and down towards Morey. 30% new oak. Cask/tank sample. Clear, bright mid ruby. Red cherries on the nose with wood smoke and spice from the oak. The fruit is ripe with unobtrusive acidity and a silky texture. Discreet tannins on the finish, tightening up on the very end. Balanced and very correct. Drinking range: 2025 - 2030 Rating: 16 Matthew Hayes, www.jancisrobinson.com (Feb 2024)
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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