Domaine Thierry Mortet

The domaine was created in 1992 when Thierry’s father retired, and the family holdings were split between him and his late brother Denis. He received 4ha which subsequently increased to 8.5ha with various additions in and around Gevrey including some Marsannay. Totally destemmed, his pinots go through a cold soak of a few days before wild yeast fermentation takes place in open vats. Extraction is very gentle, and with the exception of his Gevreys which see around 25-30% new oak, his wines are aged in old oak for more than a year, and then a further 3-6 months in cuve. Pinches of sulphur are only added after the malolactics are completed and at bottling, reaching around 30mg total.