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Domaine Thierry Mortet Bourgogne Aligote 2011
No longer available.
| Country: | France |
| Region: | Burgundy |
| Winery: | Thierry Mortet |
| Grape Type: | Aligote |
| Organic: | Yes |
| Vintage: | 2011 |
| Bottle Size: | 750 ml |
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The age of wines varies between 15 to 60 years.
Yield: 45 hl/ha
Production: 15,000 bottles on average.
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 4 months. Aging in oak barrels for 12 months (new and 1 or 2 year old barrels). Kieselguhr filtration before bottling.
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Product Description
Domaine Thierry Mortet Bourgogne Aligote is made from 25 years old Aligot vines
Clayey soils and chalky rocks sub-soils Yield: 60hl/ha.
Production: 3,000 bottles in average
Manual harvest with a selection of the grapes Fermentation with controlled temperature between 18 and 22 degrees celcius.
Ageing on the lees and malolactic fermentation in stainless steel tanks. Then after the racking, the wine is fined used bentonite or caseine, before bottling. Usually the ageing process takes around 8 to 10 months.
The wine is fresh and fruity with loads of grapefruit aromas, fresh green apple, tons of citrus in the palate as well, giving the wine a very friendly freshness.
Winery: Thierry Mortet
The Domaine Thierry Mortet Estate
The Domaine was officially created in 1992, when Thierry’s father retired and his estate was divided between his two sons. Thierry studied enology and viticulture in Beaune before joining his parents and brother and working at the Domaine
Thierry uses Burgundy barrels from Rousseau et Toutan, one third new each year. Annually, the estate bottles 1,100 cases. Thierry strives for fruit and finesse in his wines. Generally his top wines age well for 10-15 years.
The Domaine Thierry Mortet Vineyard
Thierry started in 1992 with a 4 hectare vineyard. It now measure 7 hectares (17.5 acres) and produces 85% red wine and 15% white wine. The vineyards spread over four villages: Gevrey-Chambertin, Chambolle-Musigny, Couchey and Daix (west of Dijon).
Thierry Mortet uses classic winemaking techniques: pre-fermentation maceration for 3 or 4 days, total fermentation time of 2 weeks. The grapes are harvested by hand, are sorted and are 100% de-stemmed. The result is expressive, full-bodied, generous, pure wines.
Starting with the 2010 vintage, the Estate is now certified Organic !
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So silky and drinkable at the first sip, this well-concentrated wine feels tight and restrained with more tastes, holding its trove of black fruits, cedar, cinnamon and dark chocolate in a rich blanket of extra-fine tannins. Its complexity, layering and lingering finish are something special.
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