In the line of the great reds of the Côte de Nuits, Arnaud Mortet's Gevrey-Chambertin "Ma Cuvée" 2023 offers a clear, refined interpretation of Pinot Noir. A selection of parcels chosen for their natural balance, this cuvée is aimed at enthusiasts seeking a vibrant, precise wine deeply rooted in its terroir. You'll find a combination of pure fruit, a silky texture and savoury length, conceived to accompany haute cuisine as well as convivial moments. The old vines, roughly fifty years old, bring density and structure, while the meticulous ageing sculpts the tannin grain without masking the aromatic brightness. Rated 93/100 by the Guide Bettane & Desseauve 2026, this bottle already combines the promise of pleasures to come with the confidence of a great wine built to endure. It will seduce informed palates looking for expressiveness, controlled freshness and a style of fine purity, true to the Mortet house aesthetic.

Blend and winemaking

Made from Pinot Noir 100% sourced from several parcels within the Gevrey-Chambertin appellation, this cuvée comes from old vines of about 50 years, hand-harvested into small crates with careful sorting in the vineyard. Vinification, partly destemmed, relies on indigenous yeasts to preserve the identity of the fruit and the vintage's signature. The ageing, carried out over 16 months in oak barrels with an even distribution—1/3 new oak, 1/3 one-wine barrels, 1/3 two-wine barrels—aims for a subtle integration of oak and to highlight the mineral framework. This attention at every stage, from parcel selection to ageing, gives "Ma Cuvée" aromatic precision and a polished structure, oriented towards fruit purity, terroir clarity and tactile finesse on the palate.

Tasting notes

• Appearance : Deep ruby with cherry highlights, bright and clear, promising a savoury core and good weight in the glass.
• Nose : Expressive bouquet of blackcurrant and violet, with discreet, perfectly integrated oak, a hint of cocoa and a mineral touch that brings definition and freshness.
• Palate : Straight, juicy attack; a mid-palate extended by vibrant freshness, very fine tannins, a savoury, clean and persistent finish, leaving an impression of precision and harmony.

Serving temperature and advice

For optimal expression, serve this Gevrey-Chambertin between 16 and 17°C. Prior aeration—simply opening in advance or gentle decanting according to your preference—will allow the bouquet to fully unfold. The wine will already show charm from 2026, will gain complexity between 2028 and 2035, and can be enjoyed beyond, up to 2038+, depending on cellar conditions. Store cool, in the dark and on its side to preserve fruit purity and the freshness of the structure. At the table, favour wide glasses to showcase the texture, aromatic lift and terroir depth.

Food pairings

• Starters : poultry pâté en croûte, refined game terrine, œufs meurette with lardons and reduced jus.
• Dishes : roasted free-range poultry, pink veal braised in a cocotte, porcini risotto with reduced jus.
• Meats : grilled beef steak, delicately smoked pigeon, duck with mild spices.
• Cheeses : aged Comté, Brillat-Savarin, mountain tomme with pressed paste.
• Plant-based cuisine : roasted root vegetables, beetroot in varied textures, sautéed wild mushrooms and reduced jus.

Occasions

The Gevrey-Chambertin "Ma Cuvée" 2023 is the ideal companion:

• To elevate a gastronomic dinner focused on seasonality and precision of cooking.
• At a cellar vertical tasting dedicated to Gevrey expressions, to gauge the vintage's imprint and the winemaker's hand.
• As a connoisseur's gift, for a Pinot Noir enthusiast sensitive to finely tuned balance and delicate textures.

Characteristics

• Name : Gevrey-Chambertin "Ma Cuvée" 2023, Arnaud Mortet
• Appellation : Gevrey-Chambertin AOC
• Type : Red wine
• Vintage : 2023
• Grape : Pinot Noir (100%)
• Harvest : manual, old vines approximately 50 years, sorting in the vineyard
• Winemaking : partly destemmed, fermentation with indigenous yeasts
• Ageing : 16 months in barrels, 1/3 new oak, 1/3 one-wine barrels, 1/3 two-wine barrels
• Cellaring : from 2026, peak 2028–2035, potential 2038+
• Serving temperature : 16–17°C