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 2,900 cases. Thierry strives for fruit and finesse in his wines. Generally his top wines age well for 6-7 years.
Thierry Mortet and daughter Lise
Winery Acreage: 17 acres
Winery Production: 2,900 / 9L cases
Varietals Produced: Chardonnay
Winemaker: Thierry Mortet
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.
1/3 new oak barrels, 1/3 one year old and 1/3 two years old barrels.
Dry - less than 4 grams/liter
Wine Making Notes
The wine is produced from two different parcels.
The age of the vines are 20-40 years old. These vines are planted on clay and limestone soils, made of numerous small flints.
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 1/3 new oak barrels, 1/3 one year old and 1/3 two years old barrels.
Final blend right before bottling.