Domaine Thierry Mortet Gevrey-Chambertin 'Vigne Belle' 2018
This single vineyard village Gevrey-Chambertin is not called ‘Vigne Belle’ (beautiful vine) for nothing. This vineyard produces one of the finest expressions of Gevrey-Chambertin ‘terroir’ in the AOC zone. The domain produces about 3000 bottles a year of old vine wine that is subtle and complex, suave and voluminous. A gem in Gevrey.
DOMAINE THIERRY MORTET
We first met Thierry Mortet at one of the early editions of the ‘Grands Jours de Bourgogne’ where the theme of the Gevrey-Chambertin tasting was the two distinct village appellation zones on either side of the mouth of the Combe Lavaux. Tasting at Thierry’s stand was a master class in the subject that is as clear today as it was twenty years ago.
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.
BURGUNDY 2018 VINTAGE
There has been talk over the past year of the 2018 vintage in Burgundy being one of the greatest of all time. Comparisons with the mythical 1947, and all that. But let’s be careful and take a closer look.
We’ve tasted some marvelous wines, both white and red, and from all of the appellation levels. Purity and concentration would be the key words across the board.
But lest we forget, 2018 was the hottest vintage in Burgundy since 2003. And frankly, we were expecting wines like we got in 2003: flabby whites and Cote du Rhone-like reds. But that did not happen. And the secret to understanding 2018 Burgundy lies in understanding the difference between these two very hot years.
If you look at 2018 from start to finish, not only was it hot, it was dry: 50% less precipitation than the annual average over the past 30 years. However, if you were here in the early part of the year, you’ll certainly remember the rain.
After a very dry summer in 2017, winter 2017-18 was wet. It rained nearly every day through March and into April. And the vine was slow to bud.
That all changed in the middle of April. Wet soil and higher temperatures brought on explosive growth in the vineyards that the vignerons had a tough time keeping up with. In a week we went from bud burst to unfurled leaves.
The first flowers burst in mid-May. The crop set regularly with very little disruption, and summer settled in. The early wet conditions followed by April’s warmth saw the onset of mildew, but the fungus never stood a chance.
It was a hot and sunny summer. Some would say it was a heat wave and a drought. And we started to see signs of stress in vineyards in certain sectors. Things were better where there was a little rain. But August was bone dry. In fact, there was no rain from June 15th to the end of October.
It was about this time that comparisons to 2015 cropped up. You could see ripeness rapidly approaching, and there was talk of harvest starting at the end of August.
The vines were incredibly healthy; no moisture means no threat from mildew or odium. No rot. Good ripeness.
And, for the first time since 2009….a normal yield! So, let the harvest begin!
And it did, in the last days of August. What was most astonishing right from the start was that the perceived acidity levels seem OK. Granted, there’s no malic acid, but the levels of tartaric acid seem to be compensating, and there is an over-all impression of balance.
Also amazing was the amount of juice the crop produced. Not only was the yield bigger than the past 10 years’ average, but the amount of juice set a record for Burgundy. So there will be a lot of 2018 around.
And all this in a year that felt more like the south of Spain than Burgundy as we know it. The only thing we can attribute the quality of 2018 to is the abundant winter rains, and the vine’s ability to go searching for water when it needs it.
COTES DE NUITS
Chambolle-Musigny is a tiny village, and is likely to remain so. Expansion would mean encroaching on some of the best vineyard land in the world. With two superb Grands Crus, Bonnes Mares (which links Chambolle to Morey-Saint-Denis), and Musigny, which overlooks the Clos de Vougeot, the village also has several prestigious premier cru, notably among them Les Amoureuses. Its AOC dates from September 1936, making it one of the first French vineyards to be designated.
Produced in the commune of Chambolle-Musigny, the appellation Chambolle-Musigny includes 24 premiers crus as well as two Grands Crus: Musigny and Bonnes Mares.
Chambolle-Musigny is Pinot Noir par excellence, and is often regarded as the most elegant wine of the Côte de Nuits. Its intensity is subtle. It tends to be bright ruby and may darken a little over time. Its violet bouquet is one of the most easily recognizable in Burgundy. With aging it tends towards spiced ripe fruits and truffle, underbrush and animal notes. Rich and complex, it is silky and lacy on the one hand, and solid and structured on the other.
The slope faces east at altitudes of 250-300 meters with only a shallow covering of soil overlying the parent rock, but fissures in the hard Jurassic limestone allow the roots to seek dig deep into the complex sub-soil. Gravel in the valley bottom ensures good drainage.
Red wines exclusively - Pinot Noir
Production surface area
1 hectare (ha) = 2.4 acres
152.23 ha (including 56.23 ha premier cru)
With a personality that is both powerful and delicate, the wines of Chambolle call for sophisticated cuisine. Feathered game in sauce, roasted lamb or a free-range capon. Roast veal's subtle texture would work too. Cheeses should be mild : Brillat-Savarin, Reblochon, Cîteaux, Vacherin, Brie de Meaux or Chaource.
The following climats are classified as premier cru:
Aux Beaux Bruns
Derrière la Grange
La Combe d'Orveau
Les Feusselottes (ou « Les Feusselotes »)
Les Hauts Doix
The following climats are village wines from a single vineyard known as a lieu-dit:
Derrière le Four
La Combe d'Orveau
Les Bas Doix
Les Clos de l'Orme
Les Creux Baissants
Les Mal Carrées
Les Pas de Chat