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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 90 pts. in 54 notes) - hiding notes with no text | | | Tasted by Andrewbdc on 3/15/2024 & rated 92 points: First two bottles of 12, just removed from in-bins storage since bought en-primeur.
Medium garnet. Pronounced nose of red fruits - strawberries, cherries, alongside oak spice (cinnamon and cloves) and tertiary development of mushrooms and forest floor. The acidity is high, balancing the fruit, medium alcohol, and the medium- tannins are chalky. Long finish.
This is drinking beautifully now and will do so for a few more years but there really is no need to hold although it will be very interesting to see how it develops as it loses the primary fruits. Outstanding quality for a village Gevrey Chambertin. (340 views) | | | Tasted by Derek Darth Taster on 12/22/2023 & rated 92 points: Friday night dinner at Nicolas.
Appearance is clear, medium intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of gorgeous deep red fruits, ripe strawberries, red flwoers, integrated toast oak with hint of smoke. Developed.
On the palate, dry, high acidity, medium alcohol (13%), smooth medium tannins, medium body. Medium+ flavour intensity, with flavours of ripe strawberries, deep red cherries, integrated oak spice, some bits of Gevrey meat and smoke. Long sumptuous finish.
Very good quality Gevrey village. Drinking in a great place at peak.
30% new oak. (684 views) | | | Tasted by Wadham Cellar on 2/17/2023 & rated 88 points: Sour cherry, nice but not complex, could have mistaken for new world. Good but not great. (1194 views) | | | Tasted by MaurizioAbba on 1/22/2023 & rated 98 points: This is a wow wine that, after ten years, has no real imperfections.
Curiously deep in color, beautifully ruby.
The nose. Wow, the nose. Raspberry and sour cherry on top, opening up to layers of forest floor, mushroom, reminiscences of leather, vanilla, and nutmeg. It's so complex and so beautifully harmonious that made you go back multiple times to see the evolution and development of its beautiful aromas.
Medium body, with medium + acidity and medium alcol. The best part here is the tannin maturation. Tannins are silky, velvety, persistent, yet gentle, a real pleasure. Long finish, with reminders of the sour cherry from the nose and a slightly more balsamic note.
This is a fantastic product, and every new vintage is better than the previous one. On the 2013, after 10 years, is sublime. Peak maturation, it can stay 2/3 more years at this level before starting to lose the freshest fruity notes. (1123 views) | | | Tasted by markydb on 12/29/2022 & rated 91 points: This was unusual in that this wine is an easy, tasty drinker which is not my typical experience with a GV village. Yet it has the spice, yet muted, the aromas, but not powerful, fully resolved tanins and a long finish. Very enjoyable and will be drinking more. (1233 views) | | | Tasted by Rogershkg on 11/30/2022 & rated 92 points: 2 hour decant and this wine is good. On opening the bouquet of fruit comes up. The wine is not harsh but it is strong.
Went well with duck confit. reasonably long taste (1270 views) | | | Tasted by sjfunkenhauser on 11/6/2022 & rated 92 points: Pale ruby.
Medium (+) intensity aromas caramel, prune, dried dark cherry, all spice, clove, cinnamon, cedar, cola, red cherry, cranberry, licorice, dried violet, under brush.
Pronounced palate.
Medium (-) body, medium tannin, medium (+) acidity, long finish. (244 views) | | | Tasted by Irish_Wine on 11/1/2022 & rated 92 points: Pale ruby.
Medium plus intensity on the nose with ripe and rich red cherry and black cherry, raspberry, red plum, vanilla, chocolate, clove, earth, dried violet, hint of wet leaves, and forest floor. Developing.
Pronounced and dry on the palate with pepper and cedar coming through. High acidity, medium minus tannins, medium alcohol, medium minus body, long finish.
Can drink now but has potential for aging or further aging. (260 views) | | | Tasted by steinersing on 8/31/2022 & rated 87 points: Lacking charm but drinkable (1451 views) | | | Tasted by HENNO1 on 8/25/2022 & rated 90 points: Very nice and much much better than the Mortet GC 12. I suspect better grapes have been included in this wine to make up for the vintage and as it was a new wine for 2013. I definite buy if you can find it at the right price (937 views) | | | Tasted by mmcdds on 2/25/2022 & rated 91 points: This was delightful tonight after several hours of air and except for the fact that the tannins are now resolved, this was drinking consistently with the note I wrote in May of 2020. Sadly, my last bottle. (1286 views) | | | Tasted by carstenf on 12/23/2021 & rated 90 points: Rustic Gevrey with ion notes and sour cherries. Really nice through. (1514 views) | | | Tasted by steinersing on 11/18/2021 & rated 89 points: Lovely nose but would have liked a little more fruit intensity (1457 views) | | | Tasted by Shiaxonna on 6/7/2021 & rated 90 points: Nose: sour cherries, strawberries, tea, hibiscus, cold fruit.
Palate: bit more tartness than the 2017 next to it. More prominent tannins. Still powerful and enjoyable.
90p (1669 views) | | | Tasted by sburtt on 5/7/2021 & rated 89 points: pretty basic (1614 views) | | | Tasted by nihraguk on 1/24/2021: Slightly sweet on the nose; sleek and notes of red fruit on the palate. Drinking well, medium+ finish, an archetypal mid-tier burgundy. Better than I expected, actually. (1656 views) | | | Tasted by JJYoyo on 1/16/2021 & rated 90 points: An hour of air. Fairly straightforward red berry taste. A little bit of cinnamon. Short finish. Not bad but not that memorable- probably an aspect of the vintage because I have had the 2018 which I admired a lot more. Maybe just shut down.
Score : 90. Relative to expectations: - (1607 views) | | | Tasted by Raizes on 8/19/2020 & rated 90 points: 红色水果、丁香、咖啡太妃糖和一些泥土的气息，并不复杂但有自己的层次。果味飘忽，却没有被较重的桶味盖过，展现了酿酒的水平。入口有不错的结构，但后段集中度略有不足，在保持了自己风格个性的前提下，优缺点都比较明显的一款酒。 (1673 views) | | | Tasted by vide on 7/11/2020 & rated 90 points: Twelve months later, and this wine is beginning to oxidise. Bricking in colour leads to a fairly forward fruit nose, but one that darkens and thins out after 1-2 hours of decanting. The quality of the wine is still discernible behind this downward trend (good mouthfeel and reasonable longueur), but acidity has taken over at the expense of the fruit.
It would be interesting to see whether these comments apply to the 2013 vintage as a whole. My experience so far is that they probably do. (1641 views) | | | Tasted by mmcdds on 5/30/2020 & rated 91 points: At first sip, this came off as being fairly dilute, but as I drank the glass(or 2 or 3) over the next hour or so, it’s colors really began to show. Rather than dilute, it was delicate with subtle, sneaky depth to the pretty, earthy, red fruit with a firm minerality at its core. The tannins were dusty and fine on the longish finish. This is not a blockbuster or powerhouse, rather, it’s a wine that shows great finesse and surprising depth for its level(and by the way, the nose is expressive and delightful too!) (1598 views) | | | Tasted by soyhead on 1/28/2020: drinking very nicely, nice fruit good balance and a pleasing acidic zip on the finish that makes this very enjoyable (1802 views) | | | Tasted by Sneakaway on 12/25/2019 & rated 92 points: Un vin tout en gourmandise. Que l’on déguste sur le fruit ��... archétype du pinot noir, la patte Mortet est bien là. Framboise, groseille, cassis... un très beau vin d’entrée en matière pour un dîner Bourguignon... �� (1731 views) | | | Tasted by vide on 12/8/2019 & rated 92 points: This is not a big wine; the fruit is muted and the overall viscosity is so understated to be fairly classified as "dry". But what charm, delicacy, subtle nuances in its structure, and such a crafted interplay between all parts. Great winemaking skills here; even without upfront fruit, the wine coats the palate and the taste goes on.
So, a wine that will not be for all, and the less food you eat with wines of this delicacy, the better. Just crackers. Have your steak and chips earlier. Then drink water, and then this. (1809 views) | | | Tasted by soyhead on 10/9/2019: Nose - fragrant berry with an ever so subtle hint of animale
Mouth - delicious fruit forward yet restrained, not overly complex but a charming clean drink (1683 views) | | | Tasted by dbkitc on 3/5/2019 & rated 89 points: Transparent. Lots of red fruit and some earthy notes. Hopefully will develop more complexity with age. Neither powerful nor pretty. (89) (1995 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (10/20/2016)
(Dom Denis Mortet, Mes Cinq Terroirs Gevrey-Chambertin Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The 2013 Red Burgundies: Fascinating and Challenging (Mar 2016) (3/1/2016)
(Domaine Denis Mortet Gevrey-chambertin Mes Cinq Terroirs) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-16, Issue #61
(Domaine Denis Mortet Gevrey-Chambertin Mes 5 Terroirs Villages Red) Subscribe to see review text. | By Alex Hunt, MW
JancisRobinson.com (1/12/2015)
(Dom Denis Mortet, Mes Cinq Terroirs Gevrey-Chambertin Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2015)
(Dom Denis Mortet, Mes Cinq Terroirs Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-15, Issue #57
(Domaine Denis Mortet Gevrey-Chambertin "Mes 5 Terroirs" Villages Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The 2013 Red Burgundies (Jan 2015) (11/1/2014)
(Domaine Denis Mortet Gevrey-chambertin Mes Cinq Terroirs) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and Burghound. (manage subscription channels) |
| Domaine Denis Mortet Producer websiteDomaine Denis Mortet Gevrey-Chambertin Mes Cinq TerroirsGEVREY CHAMBERTIN
My Five Terroirs - Mes Cinq Terroirs
• CLIMATE AND SOIL: as its name suggests, it is composed of five localities:
In Motrot: this climate is located between the church and the Château de Gevrey-Chambertin, in the wake of Clos Saint-Jacques and out of Combe Lavaux. The lands are stony, deep and compact.
At Vellé: located north of Château de Gevrey-Chambertin, this old vine rests on a gently sloping hillside facing east. Below, the land is deep with some pebbles and clays. Above, they are less rich and peppered with finer pebbles. Combe du Dessus is gently sloping, it is located at the end of the Combe Lavaux, in front of the climate In Motrot. There are deep soils with lots of small pebbles and sometimes rock benches. It is a very old vine that produces small clusters with high concentration.
In Fields: located on a gentle slope below
1er Cru The Champeaux and exposed to the rising sun, the two climates have a comparable profile. It is said that several soils are found in this climate: very stony, very stony soils at the top and thicker and deeper soils at the bottom. In Fields is typically Burgundian and gives grapes to small berries very qualitative.
In Derée: located at the foot of the hill of the locality En Champs, this very old vine producing millerandés grapes is planted on soils rich in clay with some rocky banks.
• TYPICITY: These five climates are located on the
north slope of Gevrey-Chambertin called Coteau de Brochon; thanks to the small concentrated berries produced in these old vines, one finds there all the richness and the fruitiness of a Gevrey-Chambertin, its velvety tannins, its nice freshness, and its length in mouth.
• AREA: 6 ha.
• AVERAGE AGE OF VINES:
70 years.
• AVERAGE PRODUCTION:
30,000 bottles.
• GRAPE: pinot noir.
• VITICULTURE: size in Guyot
simple, mechanical plowing, neither fertilizers nor chemical weed killers, organic amendments exclusively.
• VENDANGES: manual in small boxes.
• WINEMAKING
Severe sorting of the grapes, partly destemmed, alcoholic fermentation in native yeasts only, pumping and very moderate punching.
• Oak
18 months in oak barrels: 1/3 new wood, 1/3 wood of 1 wine, 1/3 wood of 2 wines.
• Cellar: 8-10 years
THIS ASSEMBLY CUVÉE IS PRODUCED SINCE 2013 VINTAGE;
BEFORE 2013 THESE FIVE PLACES WERE VINIFIED SEPARATELY.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoGevrey-Chambertin On weinlagen.info |
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