2012 Gevrey Chambertin Lavaux St Jacques Denis Mortet



Size Availability? price? Qty
£1,513.00
£1,513.00 DP
£755.00
£128.00
£128.00 DP

Average critic rating : 93.0 points

91-93

91-93

This is the first wine to display what I would describe as generous wood and it fights somewhat with the otherwise layered and complex dark berry fruit, stone and distinctly sauvage aromas. There is good volume and excellent power to the dense and serious mineral-inflected medium weight flavors that deliver impressive length on the balanced finish. This is a lovely combination of moderate refinement with good power. Tasted: Jan 15, 2014. Drink: 2022+

93-95

93-95

The 2012 Gevrey-Chambertin 1er Cru Lavaux St-Jacques comes from 5 parcels totaling around 1.5-hectares and is aged in 60% new oak, whereby Arnaud tries to combine the different types of soil. It has an earthier, more forest-floor influenced bouquet that pierces the black and red fruits. The palate is lively on the entry with a gentle grip. This is very fresh and lithe, handling the new oak with style and departing with an effervescent kiss on the finish. This is both delicious and entrancing. ||Things are certainly changing at this domaine. When Arnaud took over I felt that the level of new oak was excessive, superfluous to requirements given the fruit bestowed by his family’s prodigious holdings. And he was refreshingly candid about this when we sat down in his offices to taste through his 2012s, where he told me that he is now dialing down the new oak in order to express the terroir. That said, there is still more new wood here that say, Armand Rousseau just round the corner, but tasting through these 2012s I would say that the wood is better assimilated than previous vintage and yes, the terroir does shine through. “The harvest began on 23 September,” Arnaud explained. “It lasted for about 9 days in Gevrey and then finishing off with the Bourgogne Rouge. We had a lot of millerandage. Everything was de-stemmed this year. We left the wine on its lees in barrel and might sulfur in two or three months. We’ll also transfer the wine in to stainless steel to marry everything together. But the end result is that we are about 40% down on average.” eRobertParker.com.December, 2013

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