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Thierry Mortet Gevrey-Chambertin Vigne Belle 2014

ID No: 443272
Country:France
Region:Burgundy
Grape Type:Pinot Noir
Winery:Thierry Mortet
Organic:Yes
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Thierry Mortet Gevrey-Chambertin Vigne Belle 2015

The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
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.

Liquorice, blackberry, red fruits flavors.
Excellent with meat, game and cheeses

Thierry Mortet Gevrey-Chambertin 2016

Thierry Mortet Gevrey-Chambertin  is made from 100 percent Pinot Noir.

The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
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.

Liquorice, blackberry, red fruits flavors.
Excellent with meat, game and cheeses

Thierry Mortet Gevrey-Chambertin 2015

The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
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.

Liquorice, blackberry, red fruits flavors.
Excellent with meat, game and cheeses

Product Description

The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
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.

Liquorice, blackberry, red fruits flavors.
Excellent with meat, game and cheeses

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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Eden Valley Cabernet Sauvignon from an excellent vintage. Deep, dark fruit crashes over firm, ropey tannin. To say that this will live and mature over a long period is an understatement. Mint, cassis, clovey oak, undergrowth. A substantial wine with a substantial future. - The Wine Front 94 Points 

Raymond Chan, NZ, April 2016

 Dark, deep, near saturated black-red colour with a touch of garnet on the edge. The nose is very firm and tightly bound with concentrated aromas of blackberry fruit harmoniously entwined with layers of menthol and cedar, revealing nuances of eucalypt, black olives and cassis. The aromatics build in intensity with aeration. Full-bodied, the palate features a firm and tightly concentrated heart with layers of rich and lusciously sweet, blackcurrant fruit with cassis, blackberries, menthol. mint and cedar. The palate is well-constructed with plenty of fine-grained tannin extraction forming a firm and dense core, with integrated acidity lending tension and drive, and enhancing the fruit sweetness. The structure carries the flavours to a long, lingering finish. This is a finely concentrated, firm, but fine-grained Cabernet Sauvignon with sweet blackcurrant fruit and layers of cassis, menthol, mint and cedar. Serve with lamb and beef, and with hard cheeses over the next 7-10 years. Fruit from ‘Milton’ Park, Eden Valley, fermented to 14.5% alc., the wine aged 16 months in French oak hogsheads. -18.5/20 Raymond Chan, NZ, April 2016

 
 94 Points
Vitanza Super Tuscan Quadrimendo 2013

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This wine is flavorful and complex with a good backbone of acid and tannin.
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"Plenty of spice, chili and berry character with hints of cedar and dried mushrooms. Full body, firm tannins and a fresh finish. A blend of sangiovese and merlot. Drink now or hold."

- Jamessuckling.com (August 2015), 92 pts

 

 

 92 Points
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The namesake knoll from where this fruit is sourced is part of a larger area of the Napa Valley floor in the far north of St Helena where there is topographical undulation, indicating a onetime geologically active area where there was plenty of movement and unsettled earth as the valley floor was forming millions of years ago. The benefit is wine grapes grown in an area like this display more complexity and in particular, spice notes that other valley floor sites do not inherently possess.

The invitingly beautiful, rich, lush burgundy color is your first sense engaging you to taste. The nose gives off black currant, velvety vanilla, subtle fig, and crisp bell pepper with a clean refreshing hint of grapefruit. The finish is long and beautiful with a liveliness and hint of richness, all leading you to a pleasurable lasting finish.

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Organic/Free Shipping


Lyrarakis Za Za Zu Sparkling NV

Lyrarakis Za Za Zu Sparkling is made from Vilana, Vidiano and Muscat of Spina

A gentle sweet kiss of peach and juicy stone fruit that excites the senses and tickles the tongue with bubbly delight followed by aromas of a spring breeze bringing scents of apple and cherry blossom with hints of baby’s breath, lily and a garden of white flowers. There is a delicate sweetness to this wine that lends itself to enjoying with friends or peaceful contemplation.

Region: Alagni area, central Crete
Soil: Clay loam
pruning technique: Cordon trained, spur pruned
Altitude: 520m above sea level
Irrigation: Not irrigated
Yield: 8.5 tn/ha

Winemaking: Hand harvested in the last week of August. Grapes are vinificated separately. 
Blending was performed using internal tasting results, choosing the ones with the best characteristics of texture and freshness. Secondary fermentation adds subtle creamy complexity and gives the wine its attractive fine gas bead and mousse.

Alcohol: 10% ABV
Acidity: 5.7 g/L
pH: 3.15
RS: 4.29 g/100ML

Food pairing: Fruit paste desserts, vegetable risotto and a large variety of antipasti.