2012 Gevrey Chambertin Les Champeaux Denis Mortet



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£1,178.00
£589.00
£101.00

Average critic rating : 92.5 points

90-92

90-92

Subtle but not invisible wood sets off cool, pure and impressively elegant aromas of red currant, plum and distinct sauvage notes. There is a lovely refined mouth feel to the delineated and equally cool middle weight flavors that brim with minerality on the linear and balanced finish. A classic Champeaux of finesse and refinement. Tasted: Jan 15, 2014. Drink: 2020+

93-95

93-95

The 2012 Gevrey-Chambertin 1er Cru Les Champeaux comes from 4 parcels of vines totaling around 0.5-hectares between 60 and 90 years that is worked by horse and sees 50% new wood (reduced from 80% in the past). It has a complex bouquet with maraschino, fresh strawberry, cold stone and orange rind that unfolds in the glass. The palate is medium-bodied with fine tannins, slightly chalky in texture with firm backbone. There is a hint of white pepper loitering at the sides of the mouth, the finish assertive and demonstrative, lingering long like a grand cru. This is a serious, compelling Gevrey-Chambertin from Arnaud Mortet. ||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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