Denis Mortet, Domaine
Summary
Domaine Denis Mortet is a family estate in Gevrey-Chambertin, Burgundy, led by Arnaud Mortet since 2006, farming 11.5 hectares of high-density Pinot Noir vineyards across premier cru sites including Lavaux St-Jacques and Champeaux. The domaine's meticulous approach combines traditional Burgundian methods with modern refinements, featuring hand harvesting, double sorting, and precise oak aging programs tailored to each wine level.
Heritage & Leadership
Domaine Charles Mortet et Fils was established in 1956, with Denis Mortet taking over management in 1991 when he began managing his family's vineyard holdings in Gevrey-Chambertin. Starting with just 1 hectare of vines inherited from his father Charles Mortet, Denis gradually expanded the domaine's holdings throughout the 1990s. Following Denis Mortet's passing in 2006, his son Arnaud Mortet assumed leadership of the domaine at age 25, continuing to work alongside his mother Laurence. Under Arnaud's direction, the domaine maintains its focus on Gevrey-Chambertin terroir while refining vineyard and cellar practices.
Vineyards & Wines
The domaine currently farms 11.5 hectares of vineyards, predominantly in Gevrey-Chambertin, with additional parcels in Marsannay and Fixin. Their holdings include village-level plots in Gevrey-Chambertin and premier cru sites including Lavaux St-Jacques and Champeaux. The vineyards are planted primarily to Pinot Noir, with small parcels of Chardonnay in Marsannay. Vine density averages 10,000 plants per hectare across the holdings. The domaine produces approximately 40,000 bottles annually across their range of wines.
Philosophy & Practice
The winemaking approach emphasizes traditional Burgundian methods while incorporating modern precision. Harvest is conducted by hand with strict sorting both in the vineyard and cellar. Fermentation takes place in temperature-controlled wooden vats with varying percentages of whole cluster inclusion depending on the vintage and specific vineyard site. New oak usage ranges from 20% for village wines to 80% for premier cru bottlings, with aging typically lasting 12-18 months. The domaine practices low-intervention viticulture with focus on soil health through careful plowing and organic soil amendments.
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