Cellar for up to 15 years. Decant 1 hour before serving.

Denis Mortet started out working for his father Domaine Charles Mortet, before taking over winemaking there in the mid-1980s. Around that time he met the legendary Burgundian winemaker Henri Jayer, with the two soon becoming lifelong friends. In 1991 his father retired and Denis was able to found his own domaine with his 4.5 hectare inheritance. Denis sadly passed away in 2006, and today the estate is run by his son, Arnaud, who never stops working to improve the quality of his sensational wines.

This stunning Gevrey-Chambertin is made from manually-harvested fruit from five top “lieux-dits”, or named plots, on the appellation’s northern slope which is known as the Côteau de Brochon. The average age of the vines is 50 years, with some plots like Combe du Dessus and En Derée planted with much older vines. They typically produce small, very concentrated grapes which give the wine the classic rich fruit and opulence of a Gevrey-Chambertin.

Once in the winery the fruit is carefully sorted and fermented using wild yeasts which occur naturally in the environment. The wine then spends 18 months maturing in oak barrels before its deemed ready for release, helping to add subtle hints of toast and spice to the velvety tannins and generous medium body. Intensity and power balanced by a bright streak of acidity make this a great wine to cellar for a few more years or enjoy now with favourite red Burgundy pairings like roast duck and game.