WINE SPECTATOR 94 POINTS - "Though densely textured, this red offers ripe black currant, black cherry and violet aromas and flavors. The tannins are ripe and the vibrant acidity keeps this defined on the long aftertaste."
WINE ADVOCATE 92 - 94 POINTS - "They 2016 Gevrey-Chambertin Mes Cinq Terroirs was reduced by 30% production, with 30% whole bunch and 30% new oak. It has a well-defined blackberry and wild strawberry bouquet with subtle rose petal aromas. The palate is well balanced with supple red cherry and crushed strawberry fruit, just a subtle chalkiness to the texture toward the finish, but a very mineral-rich aftertaste in situ. This is a replica of the brilliant 2015. Arnaud Mortet can seemingly do little wrong at the moment when it comes to his wines. Having sped from Meursault to Gevrey-Chambertin in 30 minutes (surely a record…I kept to the speed limit…honest), I was eager to see what he had achieved in this tricky vintage. “It took three or four days to realize the extent of the frost damage,” he explained. “The vines then took three weeks to leaf. Then it was very rainy. It was very difficult for our team of vineyard workers. They were just exhausted. It was important to prune the vines after the frost, to clip away branches with no grapes in order to maintain vigor and prepare the vine for 2017. We picked from 23 to 25 September, quickly because I found the sugar levels increasing quickly. Potential alcohol levels came in between 12.8% and 13.5% alcohol, the highest in Clos de Vougeot and Mazis-Chambertin. So we only did a tiny amount of chaptalization, more to stagger the de-vatting so that you are not doing every vat at the same time.” All of Mortet’s wines were tasted from barrel at the domaine."
WINE ADVOCATE 92 - 94 POINTS - "They 2016 Gevrey-Chambertin Mes Cinq Terroirs was reduced by 30% production, with 30% whole bunch and 30% new oak. It has a well-defined blackberry and wild strawberry bouquet with subtle rose petal aromas. The palate is well balanced with supple red cherry and crushed strawberry fruit, just a subtle chalkiness to the texture toward the finish, but a very mineral-rich aftertaste in situ. This is a replica of the brilliant 2015. Arnaud Mortet can seemingly do little wrong at the moment when it comes to his wines. Having sped from Meursault to Gevrey-Chambertin in 30 minutes (surely a record…I kept to the speed limit…honest), I was eager to see what he had achieved in this tricky vintage. “It took three or four days to realize the extent of the frost damage,” he explained. “The vines then took three weeks to leaf. Then it was very rainy. It was very difficult for our team of vineyard workers. They were just exhausted. It was important to prune the vines after the frost, to clip away branches with no grapes in order to maintain vigor and prepare the vine for 2017. We picked from 23 to 25 September, quickly because I found the sugar levels increasing quickly. Potential alcohol levels came in between 12.8% and 13.5% alcohol, the highest in Clos de Vougeot and Mazis-Chambertin. So we only did a tiny amount of chaptalization, more to stagger the de-vatting so that you are not doing every vat at the same time.” All of Mortet’s wines were tasted from barrel at the domaine."
Overall Rating
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