2016 | Arnaud Mortet | Gevrey Chambertin Lavaux St Jacques

It’s a medium-bodied, beautifully scented wine, revealing notes of violets, dark berries and crushed stones.

Reviews:

• Wine Advocate: The 2016 Gevrey-Chambertin 1er Cru Lavaux Saint-Jacques was affected by 50% to 60% because of the frost, with 20% whole bunch and 70% new oak. It has a very crystalline bouquet with perfumed dark berry fruit, crushed stone and hints of violet that just deliver stupendous precision. The palate is medium-bodied with a velvety smooth entry and great depth, with the new oak nicely integrated, although maybe I might have chucked a few more stems in the vat on the finish? Still, this has great potential, a magnificent Lavaux Saint-Jacques that will dazzle for many years to come.

• Burghound: An ultra-floral and highly restrained nose offers up aromas of airy and cool essence of red currant, freshly turned earth, humus and forest floor scents. The intense, powerful and muscular broad-shouldered flavors possess fine mid-palate concentration thanks to the abundant level of dry extract that buffers the firm tannic spine on the austere and serious finish. In sum this is a classically styled LSJ.

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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