1998 Domaine Denis Mortet Chambertin

Community Tasting Notes (3) Avg Score: 88.5 points

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  7/16/2017 - noppakit s. wrote: 95 Points

  This wine is really great showing at the moment.
  
  Drink it side by side with Rousseau 2003 Chambertin and Meo-Camuzet 2004 Richebourg, I vote Denis Mortet WOTN.

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  11/29/2014 - tcosgriff wrote: 82 Points

  Now I am going to write a cautionary tale. Because I have spent my life being disappointed by expensive red Burgundy-- at home, at restaurants, with family, and with friends, thinking that I must have a defective palate, I took extra care to follow the advice of no less than Robert Parker. In his book on Burgundy, he emphasizes not to decant Burgundy, and to serve it at 60-65 degrees. He also recommends drinking red Burgundy within 15 years of the vintage, with a general figure of 10. As Mortet Chambertins can be monsters, I think that waiting a bit longer should not have put me too off the mark, but maybe not. The wine had a typical Burgundy color with no brown in the rim. I used a thermometer to ensure that it was at the right temperature, and I did not decant it. Unlike many Burgundies that I have tasted, it had a very definite bouquet. It smelled like sweet tar, marred by stemmy notes in the ending. It had a similar flavor, but muted, compared with the bouquet. It had mediocre balance, no finesse, and a modest finish. It was decidedly not silky in the mouth, and not graceful. It was, in fact, not very pleasant to drink. So I am still waiting for the great red Burgundy. That is not to say that I have not had a handful of very good red Burgundies, but they are so hard to come by. It took the Californians to show us that Pinot Noir has fruit, not imagined fruit, but easy-to-taste, real fruit. Drink the wines of Aubert and Marcassin, and compare.

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  10/23/2008 - Burgundy Al wrote:

  Decanted an hour, not even close to ready. Massive aromas of black fruit, dark coffee, dark chocolate and meaty spice. Fruit was not forthcoming on the palate, but showed incredible concentration and depth when coaxed out for a few minutes here or there. Big tannins, also good acidity. Clearly a great wine (under development) but I wish I brought something else tonight.

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