Arnaud Mortet Gevrey-Chambertin Ma Cuvée 2022

Arnaud Mortet Gevrey-Chambertin Ma Cuvée is a village Gevrey drawn from seven parcels on the southern side of the commune, several of them sitting close to Premier and Grand Cru land.

Gevrey-Chambertin is the largest commune of the Côte de Nuits and the source of its most structured Pinot Noir. Domaine Denis Mortet, run today by Arnaud Mortet, splits its village fruit between two bottlings: Les Cinq Terroirs from the Brochon side to the north, and Ma Cuvée from the parcels south of the village, most of them just east of the Combe de Lavaux. Ma Cuvée covers a little over two hectares across Les Epointures, La Justice, Champs-Chenys, Les Champerriers, En Jouise, Clos de l’Arche and Les Platières, the last of these carrying 70-year-old vines on gravel and limestone. The fruit is mostly destemmed on a SOCMA Cube destemmer, which strips the pedicel and leaves the berries whole, though around 30 per cent whole bunches were retained. Ageing runs to a quarter new oak.

Approachable after two or three years in bottle and capable of a decade. Serve at 16-18°C with roast duck, mushroom risotto or aged Comté.

*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: 750mL
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.

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.