Arnaud Mortet Gevrey-Chambertin Ma Cuvée 1.5L MAGNUM 2023

Arnaud Mortet Gevrey-Chambertin Ma Cuvée is a village wine assembled from seven parcels south of the village, offered here in magnum.

Gevrey-Chambertin is the largest of the Côte de Nuits communes, and its village land varies widely: the Brochon end to the north gives lift and finesse, while the vineyards south of the village, tucked among the Premier and Grand Crus, tend to be deeper and firmer. Where Domaine Denis Mortet’s Les Cinq Terroirs comes from the Brochon side, Arnaud Mortet’s Ma Cuvée is drawn from just over two hectares south of Gevrey, most of it immediately east of the Combe de Lavaux. The parcels are Les Epointures, La Justice, Champs-Chenys, Les Champerriers, En Jouise, Clos de l’Arche and Les Platières, the last of these carrying seventy-year-old vines on gravel and limestone. Most of the fruit is destemmed with a machine that leaves the berries whole and the pedicels behind, though 40 per cent whole bunches were retained, and just under a quarter of the barrels were new. The magnum format will slow its development.

Worth five years in the cellar and good for fifteen or more from this format. Serve at 16-18°C with roast guinea fowl, mushroom risotto or a mild washed-rind cheese.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Structured, Dark-fruited
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a fine Pinot Noir, but darker, firmer and more savoury than a fruit-driven New World example
Alcohol Percentage: 13%
Closure: Cork
Size: 1.5L Magnum
Appellation: Gevrey-Chambertin AOC
Region: Gevrey-Chambertin, Côte de Nuits, Burgundy, France
Terroir: Parcels across the commune, on limestone and clay at the northern end of the Côte d’Or
Aging: Raised in barrel with restrained use of new oak
Serving Temperature: 15–16℃ – Serve at cellar temperature

Arnaud Mortet works in Gevrey-Chambertin, the largest and most celebrated red wine commune of the Côte de Nuits, farming the family vineyards his father established a reputation with. The wines are built on low yields, meticulous work in the vineyard and a restrained hand in the cellar.

Gevrey-Chambertin holds more grand cru land than any other village in Burgundy, and its wines are known for depth, structure and a darker register than the perfumed reds further south. Ma Cuvée is the domaine’s village bottling, drawn from parcels across the commune and made to show the character of Gevrey without the price of a named cru. The magnum format ages more slowly than a standard bottle, and suits a wine built to be kept.

Meat: Perfect with roast beef, braised short rib or rack of lamb
Game: Excellent with venison, hare, pheasant or partridge
Poultry: Pairs beautifully with roast duck, pigeon or coq au vin
Cheese: Ideal with Ami du Chambertin and Burgundian washed rinds

Ami du Chambertin: The washed rind of Gevrey itself, made expressly for these wines
Époisses: Pungent and rich, matching the wine’s intensity
Cîteaux: A Burgundian abbey cheese, supple and savoury
Comté: Nutty and firm, softening the wine’s tannin

Poulet Gaston Gérard (Dijon Chicken with Mustard and Comté)

Ingredients (Serves 4):

• 1 free-range chicken, jointed into 8 pieces
• 3 tbsp Dijon mustard
• 300ml thick cream
• 150g Comté, grated
• 150ml dry white wine
• 2 French shallots, finely chopped
• 1 tsp sweet paprika
• 40g butter
• 1 tbsp neutral oil
• Salt and cracked black pepper

Instructions:

1. Season the chicken and brown it in the butter and oil in an ovenproof pan until deep golden on all sides.
2. Remove the chicken, lower the heat and soften the shallots in the same pan.
3. Pour in the white wine and reduce by half, scraping up the caught juices.
4. Whisk the mustard and cream together with the paprika and plenty of pepper, then stir into the pan.
5. Return the chicken, spooning the sauce over each piece.
6. Scatter over two thirds of the grated Comté.
7. Bake at 200℃ for 25 minutes, then add the remaining cheese and grill briefly until blistered and golden.
8. Rest for five minutes and serve straight from the pan.

Created in Dijon in the 1930s and named after the city’s mayor, this is the dish of the northern Côte d’Or. Gevrey-Chambertin has the depth to hold its own against mustard and melted Comté, while its firm structure and dark fruit keep the richness of the cream in check.