Domaine Thierry Mortet is located in Gevrey-Chambertin, Burgundy. It owns 8.5 hectares of vineyards settled within Gevrey-Chambertin and Chambolle-Musigny. The domaine also holds vineyards in Daix. The viticulture of the domaine is organic, certified in 2007 and re-certified in 2019 due to the 2016 synthetic treatments because of the vines’ disease.

The winemaker is Thierry Mortet. His wines are luscious, with good grip.

The top wines of Domaine Thierry Mortet are Gevrey-Chambertin Premier Cru Clos Prieur, Chambolle-Musigny Premier Cru Aux Beaux-Bruns and Gevrey-Chambertin Vignes Belles. On Inside Burgundy, the Gevrey-Chambertin Premier Cru Clos Prieur 2019, Chambolle-Musigny Premier Cru Aux Beaux-Bruns 2019 and Gevrey-Chambertin Vignes Belles 2019 scored 92.

Jasper Morris’s tasting notes on the Gevrey-Chambertin Premier Cru Clos Prieur 2019: “From 70+ year old vines, planted between 1945 and 1950. The colour is very similar to Vigne Belle but again the level of intensity is ratcheted up. There is pronounced strawberry fruit here, typical of this sector of Gevrey, very juicy, really very persistent.”

The domaine is managed by Thierry Mortet.

Domaine Thierry Mortet was founded in 1992 by the dissolution of Domaine Charles Mortet & Fils. Charles Mortet divided its holdings between two sons - Thierry Mortet and Denis Mortet. Thierry Mortet founded Domaine Thierry Mortet, while Denis Mortet and his wife Laurence Mortet founded Domaine Denis Mortet.

The viticulture of Domaine Thierry Mortet is organic, certified in 2007 and re-certified in 2019 due to the 2016 synthetic treatments because of the vines' disease.

In the vineyards, pruning, disbudding, leaf stripping, trimming and green harvesting are carried out. Besides, regular ploughing is conveyed to allow aeration of the soils.

Harvesting is done by hand; the grapes are sorted in the vineyards and the cellar - on a vibrating sorting table to eliminate dry grains, insects or other unwanted garbage.

The grapes are totally destemmed. Afterwards, the reds are transferred to the vats, while the whites are pressed and settled for 24 hours.

Cold maceration at 15 °C takes nearly 5 days and is followed by fermentation under the temperature of around 31 to 33 °C with punching down applied twice a day; no yeasts are added. Fermentation lasts from 3 to 10 days, depending on the cuvée and the vintage. Maturation takes place in barrels and lasts around 16 months. The wines are racked as malolactic fermentation is finished.

Before bottling, the whites are lightly membrane-filtered, and the reds kieselguhr-filtered.