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Domaine Denis Mortet

Arnaud Mortet told me that he has actually been picking later and later in recent years, in search of full phenolic maturity, and yet his 2012s (and 2011s) are wonderfully perfumed and vibrant wines. He has continued to cut back on the use of new oak and pigeage, relying instead on remontage, which gives him a gentler, longer extraction by keeping the grapes unbroken longer. His use of cement tanks also helps him maintain a consistent fermentation temperature in the 31 to 32 degree C range. Mortet told me he had decent yields in 2012 and that grape sugars were very healthy. He began harvesting on September 23 and noted that he did not see much difference in the fruit picked before and after the substantial rain that fell on the 26th. Only the Fixin and the Chambertin had been racked at the time of my visit, as these wines had been quite reduced following their malolactic fermentations, which generally finished between June and early August.

From 2012 Red Burgundies (Jan 2014) by Stephen Tanzer

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2012 Clos de Vougeot

Color: Red

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