Tasting Notes
This wine comes from very old vines in En Champs, Combe de Dessus and Aux Echézeaux. Close to the Brochon borderline, En Champs sits high up on the slope, just beneath the 1er Cru Champeaux at the northern end of what is sometimes called the Côte Saint-Jacques. Arnaud Mortet knows this terroir well; En Champs forms the backbone of his Mes Cinq Terroirs cuvée and was previously bottled as its own old-vine lieu-dit. The vines here are an incredible 120 years old, delivering tiny yields of intensely flavoured grapes. The vines in Aux Echézeaux, on the Morey line, and Combes Dessus, below Cazetiers, are only slightly younger, averaging 80 years old. The 2022 fermented with 60% hand-destemmed fruit and was matured in 30% new oak. - Importer Note
“Mid purple, with a lifted bouquet, very floral on the nose, ahead of the fruit. There is a saline note as well, adding complexity, and a touch of liquorice. This wine will take time to come together but will be very rewarding. When it does. Drink from 2030-2037. Tasted Nov 2023.” 91-94 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 |