2018 | Arnaud Mortet | Charmes-Chambertin

Like all great wines, it remains very closed in its youth. From its first tasting, however, we feel all its potential and the immediate class of the mouth: hyper elegant, fleshy, with silky tannins and a mineral structure that marks the wine from start to finish. Time will bring it all its complexity.

Reviews:

• Wine Advocate: The real highlight of the portfolio is Mortet's spectacular 2018 Charmes-Chambertin Grand Cru, a beautiful wine that soars from the glass with notes of cherries, berries, spices, sweet soil tones and peonies. Medium to full-bodied, layered and exquisitely refined, its deep and textural core of fruit entirely conceals its powdery tannins. Long and sapid, this is worth a special effort to seek out.

• Allen Meadows: The real highlight of the portfolio is Mortet's spectacular 2018 Charmes-Chambertin Grand Cru, a beautiful wine that soars from the glass with notes of cherries, berries, spices, sweet soil tones and peonies. Medium to full-bodied, layered and exquisitely refined, its deep and textural core of fruit entirely conceals its powdery tannins. Long and sapid, this is worth a special effort to seek out.

Producer Information

Arnaud Mortet is a wine producer based in Gevrey-Chambertin and established in the Burgundy village in 2016 after a retiring winegrower sold four hectares (10 acres) of vineyard holdings to Arnaud and his sister Clémence. The plots cover a range of vineyards from village-level Gevrey-Chambertin to premier cru and grand cru sites. The wines – Pinot Noir only – are vinified at Domaine Denis Mortet, where Arnaud is also the winemaker. A range of labels are made, including the a basic, village-level, Gevrey-Chambertin, as well as the Ma Cuvée and Cuvée de Très Vieille Vignes bottlings. Two premier crus (La Perrière and Lavaux Saint-Jacques) form part of the holdings, as do two grand cru titles: Mazoyères-Chambertin and Charmes-Chambertin. Winemaking resembles that at Denis Mortet, where a significant portion (around 50 percent) of the must is fermented as whole bunches and aged in up to 50 percent new oak.

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