Domaine Arnaud Mortet is a young but promising estate located in Gevrey-Chambertin, Burgundy. The holdings of the domaine cover 4 hectares of vineyards farmed organically, though without being certified.

Arnaud Mortet is the winemaker whose wines are described as notable success - velvety, generous, delightful, and expressive.

The top wines of Domaine Arnaud Mortet are Charmes-Chambertin Grand Cru, Gevrey-Chambertin Premier Cru La Perrière, and Gevrey-Chambertin Premier Cru Lavaux Saint-Jacques. The Charmes-Chambertin Grand Cru 2020 scored 93 - 95, the Gevrey-Chambertin Premier Cru La Perrière 2020 and Gevrey-Chambertin Premier Cru Lavaux Saint-Jacques 2018 scored 92 - 94 by the Wine Advocate.

Robert Parker’s tasting notes on the Charmes-Chambertin Grand Cru 2020: “The 2020 Charmes-Chambertin Grand Cru is excellent. Mingling aromas of cherries and wild berries with hints of rose petals, spices, orange rind and burning embers, it's full-bodied, ample and concentrated, with a deep and layered core of vibrant fruit, ripe tannins and a long, saline finish.”

The domaine is managed by Arnaud Mortet and his sisiter Clémence Mortet.

Domaine Arnaud Mortet is a négociant company, but it operates as a domaine. Arnaud Mortet and his team are working the vines and get paid for that by the owner. Afterwards, Arnaud Mortet buys grapes from these vineyards.

Arnaud Morte is a member of the group of young winegrowers from Gevrey-Chambertin, who work in close partnership with Chambres d'Agriculture.

The domaine was founded in 2016 when a retiring vigneron leased 4 hectares of vineyards to the Mortet siblings.

The Domaine Arnaud Mortet's vineyards are farmed organically, though without being certified. No herbicides have been used for more than ten years.

In the winery, the grapes are sorted on a vibrating table and destemmed. Since 2010, Arnaud Mortet has experimented with whole bunches. For instance, the entire 2012 vintage was fermented whole-bunched.

Fermentation is conveyed with the help of indigenous yeasts. It lasts from 18 to 20 days and takes place in vats. In addition, punching down is applied. The amount of sulphur has decreased.

Maturation takes from 16 to 18 months, depending on the cuvée and the vintage. A tiny amount of new wood is used.