| Region of production: | Côte de Nuits |
| Winery Location: | Gevrey-Chambertin |
| Year Established: | 1956 |
Vineyard Holdings
10.87 ha
- Chambertin Grand Cru: 0.15 ha Pinot Noir, 60-year-old vines
- Clos de Vougeot Grand Cru: 0.31 ha Pinot Noir, 60-year-old vines
- Gevrey-Chambertin Lavaux Saint-Jacques Premier Cru: 1.16 ha Pinot Noir, 70-year-old vines
- Gevrey-Chambertin Champeaux Premier Cru: 0.41 ha Pinot Noir, 80-year-old vines
- Chambolle-Musigny Aux Beaux Bruns Premier Cru: 0.22 ha Pinot Noir, 30-year-old vines
- Gevrey-Chambertin En Champs: 0.86 ha Pinot Noir, 70-year-old vines
Marsannay Les Longeroies: 1.0 ha Pinot Noir, 40-year-old vines
Top Wines Produced
- Chambertin Grand Cru
- Clos de Vougeot Grand Cru
- Gevrey-Chambertin Lavaux Saint-Jacques Premier Cru
- Gevrey-Chambertin Champeaux Premier Cru
- Gevrey-Chambertin Premier Cru: from small holdings in Cherbaudes, Petite Chapelle, Champonnet and Bel Air
- Chambolle-Musigny Aux Beaux Bruns Premier Cru
- Gevrey-Chambertin En Champs
- Gevrey-Chambertin “Vieilles Vignes”: from old vines in Combe de Dessus and Au Vellé
- Marsannay Les Longeroies
Average Total Production
- N/A
Summary
Denis Mortet took over his share of the family domaine from his father Charles in 1993 and rapidly increased the domaine’s size and the quality of the wines. He purchased additional parcels in 1993, 1997, and 2000, including the Gevrey-Chambertin Lavaux Saint-Jacques, Marsannay Les Longeroies, and Chambertin parcels. He abandoned herbicide use – preferring to plow his vineyards for weed control – and greatly reduced yields through a severe pruning and green harvest. In the cellar Denis was very meticulous about hygiene and introduced 100% new oak for all of his wines. In the 2000s he reduced the amount of remontage and pigeage to increase the finesse of his wines, believing the concentration produced by the very old vines in his vineyards was sufficient. Denis Mortet passed away at an early age after the 2005 harvest, but his son Arnaud has taken over the domaine and preserved the high quality of his father’s wines.
Style & Vinification Techniques
The Mortet wines are bold, modern, and oaky. The grapes are sorted in the vineyard and again on the sorting table at the winery. The grapes are 100% de-stemmed prior to vinification in cement vats. Wines are cold-soaked for five days before spontaneous fermentation, which lasts for 25-30 days. The regional and village wines are aged in 50-60% new oak, while the premier and grand cruwines are aged in 100% new oak. The wines spend 18 months in oak prior to bottling with no fining or filtration.
Producer Website: Denis Mortet