Gevrey Chambertin 1er cru La Perrière 2023 Arnaud Mortet
€279.00
-
Master Cellar Expert Selection
Bottles chosen with passion, directly from the winemakers
-
Zero Breakage Guarantee
Every order carefully packed, each bottle individually protected
-
Tax-Free / Worldwide Shipping
VAT automatically deducted at checkout for non-EU customers, Global Blue in-shop
Product Details
- Format
- 75 cl
- Region
- Bourgogne
- Vintage
- 2023
- Ranking
- PREMIER CRU
- Appellation
- GEVREY-CHAMBERTIN
- Degree
- 13.5°
- Color
- ROUGE
- Country
- FRANCE
- Award
- LA PERRIERE
- Author
- Adrien
Red and black fruits, spices and floral notes. Elegant and structured in the lineage of great Gevrey, precise and deep.
The Gevrey-Chambertin Premier Cru La Perrière 2023 from Domaine Arnaud Mortet is one of the most precious and eagerly awaited cuvées from this domaine born of the family legacy of Denis Mortet, a Premier Cru marked by black cherry notes and signed by one of Gevrey-Chambertin's legendary estates. Fine, delicate and fruity, these wines reveal the character of their original terroir and are built for long ageing. A confidential cuvée from a recent acquisition and exceptional terroir below the Mazis-Chambertin, which unfolds with disarming generosity and finesse all that Arnaud Mortet brings of his own vision and accomplishment to his father's heritage.
The terroir of La Perrière
In 2016, Clémence and Arnaud, sister and brother who took over the family domaine Denis Mortet, acquired parcels of Gevrey-Chambertin Premier Cru "Les Perrières", situated below the Grand Crus Mazis-Chambertin. The limestone soils are brown and thin with marl, limestone scree and red silts. The marls are rich in fossil shells and clayey, giving the wine body and firmness. The exposures are generally facing east and south-east. La Perrière is the fruit of a blend of two parcels of sixty-year-old Pinot Noirs flourishing below the Mazis-Chambertin on soils that are sometimes argilo-calcareous, sometimes marly. From these come concentrated juices, as only old vines can offer, bearing the delicate signature of the calcareous terroir and the elegant structure of the clay. Vinification is precise and respectful, the harvest received in small crates is sorted. During destemming, Arnaud takes great care not to damage the berries to maintain their quality. Vinification is carried out with whole clusters to preserve all the fruit aromas. Indigenous yeasts are used, sulphur is applied in minimal doses. The maceration time is 18 to 20 days with 5 or 6 punch-downs. Ageing lasts between 16 and 18 months. The measured use of new oak during ageing adds an additional dimension to the wine without masking its deep identity.
Tasting profile
The nose exhales a superb depth of black cherries punctuated by fig notes for intense and indulgent complexity. The palate turns tender and caressing, with a velvet texture and seductive fruity accents balanced by elegant tannins and a finish that lingers. Very perfumed, less incisive, quite complex, with fresh raspberries and wild strawberries, delivering without excess weight across the full length. Very persistent. This Gevrey-Chambertin red presents a rich aromatic palette ranging from ripe red fruits to spicier, earthier notes typical of the appellation. The balance between acidity, silky tannins and length on the palate is remarkable, offering a unique tasting experience. A wine of race and delicacy that directly evokes the immediate proximity of the Grand Crus, destined for ten to fifteen years of ageing.
The domaine
Following the premature death of Denis Mortet, his children took up the torch. In 2006, Arnaud Mortet's domaine was born, extending then over a modest four hectares of vineyard in Côte de Nuits at Gevrey-Chambertin. Today Pinot Noir extends over roughly ten hectares of fine crus. Arnaud belongs to a reflection group of young vignerons from Gevrey-Chambertin working in partnership with the local Chamber of Agriculture, constantly observing to improve product quality. In the vineyards, no herbicides or chemical fertilisers are used, ploughing is minimised to preserve soil structure and grass cover is encouraged naturally. Supported by his sister Clémence and his mother, Arnaud signs wines distinguished by their finesse, purity and precise expression of terroir, a style more delicate and airier than his father's, yet of a consistency and rigour that commands unanimous critical acclaim.
Food pairings
This Gevrey-Chambertin Premier Cru La Perrière pairs beautifully with roasted Bresse chicken with porcini, beef fillet with wild mushrooms, rack of lamb with Provençal herbs, partridge with cabbage or game birds. It will also find fine harmony with aged cheeses such as Époisses or Soumaintrain. An hour of decanting is recommended in its youth. Served between 15 and 17°C, it will reveal the full fruited depth and elegant refinement of a Premier Cru below the Mazis-Chambertin.
The terroir of La Perrière
In 2016, Clémence and Arnaud, sister and brother who took over the family domaine Denis Mortet, acquired parcels of Gevrey-Chambertin Premier Cru "Les Perrières", situated below the Grand Crus Mazis-Chambertin. The limestone soils are brown and thin with marl, limestone scree and red silts. The marls are rich in fossil shells and clayey, giving the wine body and firmness. The exposures are generally facing east and south-east. La Perrière is the fruit of a blend of two parcels of sixty-year-old Pinot Noirs flourishing below the Mazis-Chambertin on soils that are sometimes argilo-calcareous, sometimes marly. From these come concentrated juices, as only old vines can offer, bearing the delicate signature of the calcareous terroir and the elegant structure of the clay. Vinification is precise and respectful, the harvest received in small crates is sorted. During destemming, Arnaud takes great care not to damage the berries to maintain their quality. Vinification is carried out with whole clusters to preserve all the fruit aromas. Indigenous yeasts are used, sulphur is applied in minimal doses. The maceration time is 18 to 20 days with 5 or 6 punch-downs. Ageing lasts between 16 and 18 months. The measured use of new oak during ageing adds an additional dimension to the wine without masking its deep identity.
Tasting profile
The nose exhales a superb depth of black cherries punctuated by fig notes for intense and indulgent complexity. The palate turns tender and caressing, with a velvet texture and seductive fruity accents balanced by elegant tannins and a finish that lingers. Very perfumed, less incisive, quite complex, with fresh raspberries and wild strawberries, delivering without excess weight across the full length. Very persistent. This Gevrey-Chambertin red presents a rich aromatic palette ranging from ripe red fruits to spicier, earthier notes typical of the appellation. The balance between acidity, silky tannins and length on the palate is remarkable, offering a unique tasting experience. A wine of race and delicacy that directly evokes the immediate proximity of the Grand Crus, destined for ten to fifteen years of ageing.
The domaine
Following the premature death of Denis Mortet, his children took up the torch. In 2006, Arnaud Mortet's domaine was born, extending then over a modest four hectares of vineyard in Côte de Nuits at Gevrey-Chambertin. Today Pinot Noir extends over roughly ten hectares of fine crus. Arnaud belongs to a reflection group of young vignerons from Gevrey-Chambertin working in partnership with the local Chamber of Agriculture, constantly observing to improve product quality. In the vineyards, no herbicides or chemical fertilisers are used, ploughing is minimised to preserve soil structure and grass cover is encouraged naturally. Supported by his sister Clémence and his mother, Arnaud signs wines distinguished by their finesse, purity and precise expression of terroir, a style more delicate and airier than his father's, yet of a consistency and rigour that commands unanimous critical acclaim.
Food pairings
This Gevrey-Chambertin Premier Cru La Perrière pairs beautifully with roasted Bresse chicken with porcini, beef fillet with wild mushrooms, rack of lamb with Provençal herbs, partridge with cabbage or game birds. It will also find fine harmony with aged cheeses such as Époisses or Soumaintrain. An hour of decanting is recommended in its youth. Served between 15 and 17°C, it will reveal the full fruited depth and elegant refinement of a Premier Cru below the Mazis-Chambertin.