2012 Domaine Denis Mortet Gevrey-Chambertin 1er Cru "Lavaux-St-Jacques" (Pre-Arrival)

SKU #1166608 93-95 points Robert Parker's Wine Advocate

 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. (NM)  (12/2013)

93-95 points Stephen Tanzer's International Wine Cellar

 Distinctly wilder on the nose than the foregoing samples, offering blackberry and game aromas. Dense, silky, very ripe and deep, with a distinctly glyceral, creamy character to the palate-saturating dark fruit flavors. Finishes with outstanding breadth, suave tannins and explosive fruit. Due to the high percentage of millerande grapes, the potential alcohol here was 12.7%, the highest ripeness that Arnaud Mortet can recall for this premier cru. This beauty leaves the taste buds quivering.  (2/2014)

93-95 points Vinous

 The Gevrey-Chambertin Lavaux St.-Jacques takes hold of the palate and never lets up. At once explosive yet inward, the 2012 boasts superb depth and concentration. Today, it comes across as quite raw in its unbridled energy. This should be fabulous once the tannins soften. Sweet, floral notes add an attractive element of lift as the wine opens up in the glass. A wine of volume, the 2012 is going to need at least a few years to come together. Arnaud Mortet gave this fruit a few extra days on the vine to achieve more phenolic ripeness. The results speak for themselves.  (1/2014)

91-93 points Allen Meadows - Burghound

 *Outstanding!* 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.  (1/2014)

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Price: $249.00
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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.


- The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Côte d'Or (the Golden Slope). It is divided into the Côte de Beaune, south of the town of Beaune (famous principally for its whites), and the Côte de Nuits, North of Beaune (home of the most famous reds). In addition, the Côte Chalonnaise and the Mâconnais are important wine growing regions, although historically a clear level (or more) below the Côte d'Or. Also include by some are the regions of Chablis and Auxerrois, farther north. View our bestselling Burgundy.
Specific Appellation:

Gevrey Chambertin

- For many wine aficionados, Gevrey Chambertin is the northernmost end of the true Côte d'Or. The largest of all of the communes, it has 9 Grands Crus (Chambertin, Chambertin Clos de Bèze, Chapelle Chambertin, Charmes Chambertin, Griotte Chambertin, Latricieres Chambertin, Mazy Chambertin, Mazoyeres Chambertin and Ruchottes Chambertin). The best Premier Cru wines come form the vineyards nestled along a hill to the west of the village. The Grands Crus are planted in compacted limestone, while the soils in the rest of the village vary as to their clay content. If we are to characterize broadly, the wines are powerful, muscular and need time in the bottle to develop.