Domaine Denis Mortet is one of the winemaking pearls settled in Gevrey-Chambertin, Burgundy. There are 16 hectares of vines farmed according to organic and biodynamic principles, though without being certified.

The current winemaker is Arnaud Mortet. His wines are genuinely magical, they reveal a bouquet of purity, brilliance, and energy accompanied by deep fruit tones.

The top wines of Domaine Denis Mortet are Mazis-Chambertin Grand Cru, Bonnes-Mares Grand Cru, and Chambertin Grand Cru. The Mazis-Chambertin Grand Cru 2016 and Bonnes-Mares Grand Cru 2015 scored 96 - 98, the Chambertin Grand Cru 2020 scored 95 - 97+ by the Wine Advocate.

Rober Parker’s tasting notes on the Mazis-Chambertin Grand Cru 2016: “The 2016 Mazis-Chambertin Grand Cru, which debuted in 2014, is the first vintage that Arnaud Mortet feels is part of the domaine. This was not affected by frost and was picked at 35 hectoliters per hectare. It has a ripe and intense bouquet with the 70 percent new oak and 50 percent whole bunch deftly integrated, very harmonious with superb mineral undertones. The palate is very poised, nicely structured, here the whole bunch more evident and lending and earthiness toward the masculine finish that indicates serious longevity. This is an astonishingly good sequel to the awesome 2015 Mazis.”

Nowadays, Domaine Denis Mortet is managed by Arnaud Mortet, assisted by his mother, Laurence Mortet and his sister, Clémence Mortet.

The roots of the domaine go back to Domaine Charles Mortet & Fils, founded in 1956 by Charles Mortet. In 1992, Charles Mortet divided the domaine's holdings between his sons - Thierry Mortet and Denis Mortet.

In the same year, Thierry Mortet founded Domaine Thierry Mortet, while Denis Mortet and his wife Laurence Mortet founded Domaine Denis Mortet. Denis Mortet was responsible for the vines and wines, while Laurence Mortet for the commercial part. The couple was driven by a tremendous devotion and firm intention to establish the domaine's name worldwide. Regrettably, Denis Mortet suddenly passed away in 2006. His responsibilities were taken over by his son - Arnaud Mortet, who joined the domaine in 2000. Arnaud Mortet continued to develop his father's lifework combining his own creativity and his father's techniques. His sister, Clémence Mortet, joined the estate in 2013.

The team of Domaine Denis Mortet consists of 9 people who are the true family crew - a mix of friendship, work and trust. The Mortet family sets the course, and the team accompanies it with the same passion and devotion.

The vineyards of Domaine Denis Mortet are farmed according to organic and biodynamic principles without being certified.

Any weedkillers or chemical fertilizers haven't been applied since 1996. The ploughing is conveyed with great respect to the soil's structure, so tractors are no longer used.

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.

In the past, such cuvées of Gevrey-Chambertin as En Motrot, Au Vellé, En Champs, En Derée and Combes Dessus were bottled separately. In the course of time it was decided to make a blend of these cuvées and bottle it as Cuvée Mes Cinq Terroirs.