2023 Thierry Mortet Gevrey-Chambertin, Burgundy, France
ABOUT THIS WINE
This vintage comes from vines aged between 20 and 60 years planted on clay-limestone soils of different textures: stony, marly, or on rocky subsoils. Grapes are hand harvested, 100% destemmed, maceration for 15. Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 5 months. 30% of the wine is aged in new barrels for 16 to 17 months, without racking. The remaining 70% are aged in vats for 5 months, then racked into older barrels for 11 to 12 months.
ABOUT THIS PRODUCER
Thierry Mortet took over his half of the family domain, Domaine Charles Mortet et Fils in 1992 with 4 hectares of vines. He now oversees 7.3 hectares (just under 17 acres) of production, 6 ha in red and the rest in white, for an annual production of 30-35000 bottles. When he officially converted his domain to organic agriculture in 2007, he was merely codifying practices that he had already been following for years out of respect for the environment and an understanding of the cultural significance of his work.
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Description
ABOUT THIS WINE
This vintage comes from vines aged between 20 and 60 years planted on clay-limestone soils of different textures: stony, marly, or on rocky subsoils. Grapes are hand harvested, 100% destemmed, maceration for 15. Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 5 months. 30% of the wine is aged in new barrels for 16 to 17 months, without racking. The remaining 70% are aged in vats for 5 months, then racked into older barrels for 11 to 12 months.
ABOUT THIS PRODUCER
Thierry Mortet took over his half of the family domain, Domaine Charles Mortet et Fils in 1992 with 4 hectares of vines. He now oversees 7.3 hectares (just under 17 acres) of production, 6 ha in red and the rest in white, for an annual production of 30-35000 bottles. When he officially converted his domain to organic agriculture in 2007, he was merely codifying practices that he had already been following for years out of respect for the environment and an understanding of the cultural significance of his work.
