Tasting Notes
Arnaud’s 0.2 hectares of very old vines are well-situated, close to Griotte-Chambertin, on red soil with lots of pebbles and high active chalk content. The winemaking is very similar to the Mazoyères-Chambertin, albeit with a touch less new oak. There was a lot of millerandage (hen and chicken) here, so many tiny berries. Arnaud and his team hand-destemmed over half the fruit. Arnaud’s Charmes is often more red-fruited and spicier than Mazoyères. It brings plenty of red cherry aromas and flavours, whilst maintaining the opulence of classical Charmes and the vibrant, sweet, floral fruit this vineyard is famed for. - Importer Note
“Brisk purple. More weight more stuffing, more strawberries and cream with a dusting of pepper. Then some cheerful cherries behind, a bright and attractive fruit throughout with sensible structure behind. Drink from 2032-2040. Tasted Nov 2023.” 95-97 points Jasper Morris MW, Inside Burgundy
We’re referring to the same Arnaud Mortet behind Domaine Denis Mortet. In 2016, Arnaud and his sister Clémence were fortunate to take over a single domaine in Gevrey-Chambertin, where the owner was retiring. The estate covers roughly four hectares, including some terrific old-vine plots across the Premier Crus La Perrière and Lavaux St Jacques, and Grand Crus Mazoyères and Charmes. The family decided to keep the estate separate and offer the wines under a different label: Arnaud Mortet.
Of course, the same team fully controls the vineyards and winemaking, using the same exacting standards applied to the original family vines. Yes, it’s confusing, but welcome to Burgundy! And anyway, all we care about is getting an allocation (and more wines in general) from this amazing producer. For now, the volumes are small.
As some readers will know, Mortet is also one of Burgundy’s (and therefore the world’s) most significant proponents of hand-destemming, where the rachis, or stalk of the bunches, is painstakingly removed with scissors. This labour-intensive method cuts the berries off the stem, keeping them fully intact on their pedicels. So, bear this in mind when we talk about whole berries. When he wants to destem fully, Mortet is now using the new state-of-the-art SOCMA Cube destemmer, which leaves the berries mostly intact, without the pedicel, and discards any dried-out grapes and all green matter.
Arnaud Mortet is on a killer run of form. Not only is the quality in each bottle off the charts, but the layered, seductive wines exhibit more purity, terroir transparency and finesse than ever before. In many ways, Arnaud has completed the vision that his father, Denis Mortet, always held for the Domaine, which was established in the early ’90s. Denis was inspired by his mentors Henri Jayer, Bize Leroy and his cousin (Arnaud’s uncle) Charles Rousseau. In short, he aimed to produce wines of great depth—from perfectly ripe fruit—yet equally great finesse. His son is now offering us precisely this combination, year in, year out. In some ways, Arnaud Mortet’s wines represent an ideal form of modern Burgundy. Like Jayer and his father before him, he believes great wines are those that deliver enormous pleasure.
| Product Type | Wine Red Pinot Noir |
| Volume | 750ml |
| Country | France |
| Region | Burgundy |
| Sub Region | Gevrey Chambertin |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Minimal Intervention |