Arnaud Mortet
Summary
Arnaud Mortet operates his family's 11-hectare domaine in Gevrey-Chambertin and a complementary négociant business, producing concentrated Pinot Noir from premier and grand cru vineyards across the limestone-clay soils of Côte de Nuits. His winemaking balances tradition with thoughtful refinement, employing gentle extraction techniques and calibrated oak aging to create wines of greater finesse and transparency while maintaining site-specific expression.
Heritage & Leadership
Domaine Denis Mortet was established in 1993 when Denis Mortet separated from the family domaine he had previously shared with his brother Thierry. Based in Gevrey-Chambertin, the domaine began with just 4.5 hectares of vineyards. Following Denis Mortet's tragic passing in 2006, his son Arnaud Mortet, then only 22 years old, assumed control of the family estate with support from his mother Laurence. Arnaud had been working alongside his father since 2003, providing him with foundational knowledge of their vineyards and winemaking practices.
Under Arnaud's direction, the domaine has expanded its holdings to approximately 11 hectares spread across several communes in the Côte de Nuits. In 2016, Arnaud established a separate négociant business called "Arnaud Mortet," allowing him to work with additional vineyard sites beyond the domaine's own holdings. This parallel venture enables him to produce wines from prestigious appellations where the domaine does not own land, including select premier and grand cru sites.
## Vineyards & Wines
Domaine Denis Mortet's 11 hectares are distributed primarily across Gevrey-Chambertin, with additional parcels in Chambolle-Musigny, Marsannay, and Fixin. The domaine produces wines from seven Gevrey-Chambertin premier crus, including Lavaux St-Jacques, Champeaux, and Petite Chapelle. Their grand cru holdings include parcels in Chambertin, Clos de Vougeot, and Bonnes-Mares.
The vineyards are planted predominantly to Pinot Noir, with vine ages ranging from 20 to 70+ years. Soils vary across the holdings but typically feature the limestone-clay composition characteristic of the Côte de Nuits, with varying proportions of limestone pebbles and iron-rich clay. Vineyard work is meticulous, with low yields maintained through careful pruning and green harvesting when necessary. Average yields range between 30-35 hectoliters per hectare for village wines and 25-30 for premier and grand crus.
Through his négociant label, Arnaud Mortet works with additional sites including Chambertin-Clos de Bèze, Mazis-Chambertin, and select premier crus in Vosne-Romanée and Chambolle-Musigny. These wines are made with the same attention to detail as the domaine bottlings.
## Philosophy & Practice
Arnaud Mortet has evolved the domaine's approach since taking over, maintaining his father's commitment to quality while developing his own winemaking style. The domaine practices sustainable viticulture with organic methods, though without seeking certification. Vineyard management emphasizes soil health through limited chemical interventions and careful canopy management to ensure optimal ripeness.
In the winery, Arnaud has gradually reduced extraction levels and new oak influence compared to his father's era. Grapes are fully destemmed for most cuvées, though Arnaud has experimented with partial whole-cluster fermentation for select wines in recent vintages. Fermentations occur with native yeasts in temperature-controlled stainless steel tanks, with gentle extraction through pump-overs rather than punch-downs.
Aging takes place in French oak barrels, with new oak percentages tailored to each wine's structure: approximately 20-30% for village wines, 40-50% for premier crus, and 50-70% for grand crus. Wines typically spend 12-15 months in barrel before bottling without fining or filtration.
Arnaud's winemaking philosophy centers on expressing site-specific characteristics through precise viticulture and gentle handling. His approach has resulted in wines of greater finesse and transparency compared to the more extracted style that characterized the domaine's earlier years, while maintaining the concentration and structure for which the domaine has been recognized.
Vineyards & Wines
Domaine Denis Mortet's 11 hectares are distributed primarily across Gevrey-Chambertin, with additional parcels in Chambolle-Musigny, Marsannay, and Fixin. The domaine produces wines from seven Gevrey-Chambertin premier crus, including Lavaux St-Jacques, Champeaux, and Petite Chapelle. Their grand cru holdings include parcels in Chambertin, Clos de Vougeot, and Bonnes-Mares.
The vineyards are planted predominantly to Pinot Noir, with vine ages ranging from 20 to 70+ years. Soils vary across the holdings but typically feature the limestone-clay composition characteristic of the Côte de Nuits, with varying proportions of limestone pebbles and iron-rich clay. Vineyard work is meticulous, with low yields maintained through careful pruning and green harvesting when necessary. Average yields range between 30-35 hectoliters per hectare for village wines and 25-30 for premier and grand crus.
Through his négociant label, Arnaud Mortet works with additional sites including Chambertin-Clos de Bèze, Mazis-Chambertin, and select premier crus in Vosne-Romanée and Chambolle-Musigny. These wines are made with the same attention to detail as the domaine bottlings.
## Philosophy & Practice
Arnaud Mortet has evolved the domaine's approach since taking over, maintaining his father's commitment to quality while developing his own winemaking style. The domaine practices sustainable viticulture with organic methods, though without seeking certification. Vineyard management emphasizes soil health through limited chemical interventions and careful canopy management to ensure optimal ripeness.
In the winery, Arnaud has gradually reduced extraction levels and new oak influence compared to his father's era. Grapes are fully destemmed for most cuvées, though Arnaud has experimented with partial whole-cluster fermentation for select wines in recent vintages. Fermentations occur with native yeasts in temperature-controlled stainless steel tanks, with gentle extraction through pump-overs rather than punch-downs.
Aging takes place in French oak barrels, with new oak percentages tailored to each wine's structure: approximately 20-30% for village wines, 40-50% for premier crus, and 50-70% for grand crus. Wines typically spend 12-15 months in barrel before bottling without fining or filtration.
Arnaud's winemaking philosophy centers on expressing site-specific characteristics through precise viticulture and gentle handling. His approach has resulted in wines of greater finesse and transparency compared to the more extracted style that characterized the domaine's earlier years, while maintaining the concentration and structure for which the domaine has been recognized.
Philosophy & Practice
Arnaud Mortet has evolved the domaine's approach since taking over, maintaining his father's commitment to quality while developing his own winemaking style. The domaine practices sustainable viticulture with organic methods, though without seeking certification. Vineyard management emphasizes soil health through limited chemical interventions and careful canopy management to ensure optimal ripeness.
In the winery, Arnaud has gradually reduced extraction levels and new oak influence compared to his father's era. Grapes are fully destemmed for most cuvées, though Arnaud has experimented with partial whole-cluster fermentation for select wines in recent vintages. Fermentations occur with native yeasts in temperature-controlled stainless steel tanks, with gentle extraction through pump-overs rather than punch-downs.
Aging takes place in French oak barrels, with new oak percentages tailored to each wine's structure: approximately 20-30% for village wines, 40-50% for premier crus, and 50-70% for grand crus. Wines typically spend 12-15 months in barrel before bottling without fining or filtration.
Arnaud's winemaking philosophy centers on expressing site-specific characteristics through precise viticulture and gentle handling. His approach has resulted in wines of greater finesse and transparency compared to the more extracted style that characterized the domaine's earlier years, while maintaining the concentration and structure for which the domaine has been recognized.