Gevrey Chambertin Mes 5 Terroirs 2023 Domaine Denis Mortet
€119.00
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Product Details
- Format
- 75 cl
- Region
- Bourgogne
- Vintage
- 2023
- Ranking
- VILLAGE
- Appellation
- GEVREY-CHAMBERTIN
- Degree
- 12.5°
- Color
- ROUGE
- Country
- FRANCE
- Author
- Adrien
A blend of five Gevrey parcels bringing together red and black fruits, spice and minerality. The signature village cuvée of Domaine Denis Mortet, a wine of depth that surpasses its rank.
The Gevrey-Chambertin Mes Cinq Terroirs 2023 from Domaine Denis Mortet is the domaine's signature village cuvée and most emblematic expression, a unique blend whose complex recipe belongs to the Mortet family alone, passed down generation after generation. With this cuvée, Domaine Denis Mortet achieves the remarkable feat of expressing the complexity of Gevrey's diverse terroirs in a single bottle. This village Gevrey-Chambertin possesses a depth and nobility that far exceed its classification, conceived as a precise and faithful portrait of the appellation in all its geological complexity.
The terroir and five parcels
Mes Cinq Terroirs expresses the quintessence of Gevrey's finest sites. The lieux-dits Les Motrot, En Champ, Combe du Dessus, Au Vellé and En Derée offer impressive soil diversity: limestone, volcanic soils, argilo-calcareous gravels, gravel and marl. The combined area of all parcels amounts to barely one hectare. This concentration of distinct terroirs within such a confined space is precisely what creates the singularity and richness of this cuvée: each lieu-dit contributes its precise and irreplaceable character. Les Motrot brings structure and depth from limestone soils; En Champ contributes freshness and minerality from argilo-calcareous gravels; Combe du Dessus lends elegance and finesse from marl; Au Vellé provides tension and vibrancy from volcanic soils; En Derée adds roundness and generosity from gravels. Only the Mortet family knows the complexity of assembling these carefully chosen grand climates. This cuvée has been produced since 2013 from five different terroirs on the appellation's northern slope. The vines, aged 60 to 70 years, receive meticulous care from the domaine, trained in simple Guyot with no chemical fertilisers or herbicides. Vinification incorporates 30 percent whole bunches, and ageing lasts 18 months in oak, of which 30 percent is new wood. For the 2023 vintage, the wine is ready to drink from 2027, with peak drinking between 2029 and 2038.
Tasting profile
This Gevrey-Chambertin reveals an expressive nose of forest floor, fully ripe dark fruits and discreet oak. The palate is suave and velvety, driven by black cherry aromas, with small red fruits, violet and sweet spice. The 30 percent whole-bunch vinification adds a floral and spicy note that enriches the nose with precious complexity and freshness. On the palate, the diversity of five terroirs translates into a matter of remarkable breadth and depth, supported by silky tannins and well-integrated acidity that confer the wine's characteristic tension and length. The finish is long, spicy and mineral, with the layered complexity found only in wines from such a diverse mosaic of soils. A wine built for a minimum of ten to fifteen years' ageing.
The domaine
Born in 1991 from the division of Charles Mortet's vineyard holdings, Domaine Denis Mortet today encompasses all appellations within the commune of Gevrey-Chambertin, producing an annual total of 55,000 bottles. The vines are old, the terroir distinctly characteristic, yields ruthlessly controlled and berries scrupulously sorted twice over, all resulting in wines of exceptional consistency. Denis Mortet, who passed away prematurely in 2006, imposed a revolutionary style in the 1990s. His son Arnaud has accepted the ambitious mission of succeeding his father. A talented winemaker, he has evolved the wines through his personal style: they are slightly less concentrated but endowed with greater finesse. He speaks not of extraction but of 'infusion' to describe one of the vinification methods he holds most dear.
Food and wine pairings
This Gevrey-Chambertin Mes Cinq Terroirs pairs beautifully with beef fillet with wild mushrooms, rack of lamb with Provençal herbs, roasted Bresse chicken with morels, hare with lentils, or game birds such as roasted partridge with cabbage. It will also find excellent harmony with affined soft-paste cheeses such as Époisses, Soumaintrain or Cîteaux. One hour of decanting is imperative in its youth. Served between 16 and 17 °C, it will progressively reveal the full complexity, depth and nobility of a Gevrey-Chambertin whose secret recipe has belonged to the Mortet family for three generations.
The terroir and five parcels
Mes Cinq Terroirs expresses the quintessence of Gevrey's finest sites. The lieux-dits Les Motrot, En Champ, Combe du Dessus, Au Vellé and En Derée offer impressive soil diversity: limestone, volcanic soils, argilo-calcareous gravels, gravel and marl. The combined area of all parcels amounts to barely one hectare. This concentration of distinct terroirs within such a confined space is precisely what creates the singularity and richness of this cuvée: each lieu-dit contributes its precise and irreplaceable character. Les Motrot brings structure and depth from limestone soils; En Champ contributes freshness and minerality from argilo-calcareous gravels; Combe du Dessus lends elegance and finesse from marl; Au Vellé provides tension and vibrancy from volcanic soils; En Derée adds roundness and generosity from gravels. Only the Mortet family knows the complexity of assembling these carefully chosen grand climates. This cuvée has been produced since 2013 from five different terroirs on the appellation's northern slope. The vines, aged 60 to 70 years, receive meticulous care from the domaine, trained in simple Guyot with no chemical fertilisers or herbicides. Vinification incorporates 30 percent whole bunches, and ageing lasts 18 months in oak, of which 30 percent is new wood. For the 2023 vintage, the wine is ready to drink from 2027, with peak drinking between 2029 and 2038.
Tasting profile
This Gevrey-Chambertin reveals an expressive nose of forest floor, fully ripe dark fruits and discreet oak. The palate is suave and velvety, driven by black cherry aromas, with small red fruits, violet and sweet spice. The 30 percent whole-bunch vinification adds a floral and spicy note that enriches the nose with precious complexity and freshness. On the palate, the diversity of five terroirs translates into a matter of remarkable breadth and depth, supported by silky tannins and well-integrated acidity that confer the wine's characteristic tension and length. The finish is long, spicy and mineral, with the layered complexity found only in wines from such a diverse mosaic of soils. A wine built for a minimum of ten to fifteen years' ageing.
The domaine
Born in 1991 from the division of Charles Mortet's vineyard holdings, Domaine Denis Mortet today encompasses all appellations within the commune of Gevrey-Chambertin, producing an annual total of 55,000 bottles. The vines are old, the terroir distinctly characteristic, yields ruthlessly controlled and berries scrupulously sorted twice over, all resulting in wines of exceptional consistency. Denis Mortet, who passed away prematurely in 2006, imposed a revolutionary style in the 1990s. His son Arnaud has accepted the ambitious mission of succeeding his father. A talented winemaker, he has evolved the wines through his personal style: they are slightly less concentrated but endowed with greater finesse. He speaks not of extraction but of 'infusion' to describe one of the vinification methods he holds most dear.
Food and wine pairings
This Gevrey-Chambertin Mes Cinq Terroirs pairs beautifully with beef fillet with wild mushrooms, rack of lamb with Provençal herbs, roasted Bresse chicken with morels, hare with lentils, or game birds such as roasted partridge with cabbage. It will also find excellent harmony with affined soft-paste cheeses such as Époisses, Soumaintrain or Cîteaux. One hour of decanting is imperative in its youth. Served between 16 and 17 °C, it will progressively reveal the full complexity, depth and nobility of a Gevrey-Chambertin whose secret recipe has belonged to the Mortet family for three generations.