" We don't sell the wine without touching the vine "
Domaine Thierry Mortet Bourgogne Rouge 2009
No longer available.
| Country: | France |
| Region: | Burgundy |
| Winery: | Thierry Mortet |
| Grape Type: | Pinot Noir |
| Organic: | Yes |
| Vintage: | 2009 |
| Bottle Size: | 750 ml |
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Product Description
Domaine Thierry Mortet Bourgogne Rouge is produced from 6 different parcels (1 hectare total), planted on clayey soils and chalky rocks sub-soils. The age of the vines varies from 10 to 40 years old.
Yield: 50-55 hl/ha.
Production: 6,000 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; racking twice a day. Fermentation in stainless steel tanks for 4 months. M-L. Aging in oak barrels for 11 months.
Fresh and fruity wine displaying red and black fruits flavors (cherry). Well balanced, a good structure and a nice finish.
A rich, meaty style, with ripe blackberry, cherry and earth notes. This is fleshy, staying focused and long on the finish. Drink now through 2014. 400 cases made.
- Wine Spectator (June 15th 2011) - 88 pts
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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Dominique Piron Morgon Cote du Py is made from 100 percent Gamay.
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Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks and lasts for 18-25 days with remontages and pigeages. Then after pressurage starts the aging, for 2/3 in concrete tanks, and 1/3 in recent French oak barrels with batonages on fine lies only. After 10 month we do the blending, keeping only the best cuvees and best barrels, and do the bottling.
Pairs well with red meat like beef, duck and game (Hare, Dear, Wild Pork,…), cheses.
Demoiselles Sancerre Blanc is made from 100 percent Sauvignon Blanc.
The name "Les demoiselles" (translate as "The young ladies"), refers to the beautiful migratory birds (Cranes) that fly over the town of Sancerre twice a year (in the Fall going South to spend the winter in the African continent, and in the Spring going back North to spend the Summer in Northern Europe). These graceful birds offer a unique and impressive show when they sometimes land on the banks of the Loire River. The Fleuriet family wanted to highlight this exceptional grace and express an elegant and refined bouquet in this Sancerre Demoiselles cuvée.
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