Mortet is a family name intimately connected to Gevrey-Chambertin. Charles Mortet started the success story in 1956 with a single hectare of vines. Charles had two sons and when the time came to pass on the next generation in 1992, he split the Domaine between his sons Denis and Thierry. Thierry started with just 4 hectares of vines, growing his estate to 7.3 hectares today, owning vineyards including Gevrey-Chambertin (3.78 ha) and Chambolle-Musigny (0.22 ha) Village as well as Gevrey-Chambertin 1er Cru “Clos Prieur” (0.14 ha) and Chambolle-Musigny 1er Cru “Les Beaux Bruns” (0.22 ha), along with Gevrey "Vigne Belle" - one of the exceptional “climat” of Gevrey.
Like his highly regarded brother Denis, Thierry makes the wines following their father's teaching: 100% de-stemmed, meticulous attention to detail from the vines onward, low yield and severe selection of fruit. These practices, are according to the family, essential to produce fine wines.
The cellar is located in the village of Gevrey-Chambertin where Thierry produces only 30 000 bottles a year. Soils are mostly limestone and clay with white marl, and a base of rock and gravel. In 2007, Thierry obtained organic certification, which has continued to guide the way the vineyard is farmed, and to reflects the overall approach to winemaking. With the upmost care, Thierry produces wines that have personality, volume, fruit purity, complexity and great balance, without being over extracted.
The Bourgogne Rouge
Known as “Les charmes de Daix”, this wine is produced from only 1.2 hectares, from vines up to 40 years old on fine clay and limestone rocks including plots in Gevrey. Hand harvested in small crates the grapes are sorted twice; in the vineyard and at the cellar on the sorting table. Then the grapes are de-stemmed and vinified using natural yeast fermentation and cold maceration. After spending 4 months in concrete tanks, the wines are moved to old barrels before blending the following winter (a total of 11 months in barrels). The wines are generous and delicious. medium bodied, they are full of red fruit and spice, which lingers as an attractive perfume. Elegant and ready to drink now after a short 15 - 30 minutes in the decanter.
Made from 3.7 hectares of vines aged between 15 - 60 years old, planted on clay and limestone soils. Following the same vinification as the Bourgogne Rouge, after alcoholic fermentation the wine is moved to 1/3 new oak barrels and closed vats for 4 months to undergo malolactic fermentation. The wine is then racked and put in to barrel for 16 months, before blending and bottling with light filtration. The Gevrey-Chambertin shows hallmark liquorice aromas, with fresh black fruit. Purity, depth, excellent volume mid palate and a long mineral finish.
White grape: Chardonnay
Red grape: Pinot Noir
1er Cru Clos Prieur
Gevrey Chambertin 'Vignes Belles'
1er Cru Les Beaux Bruns