2006 Domaine Thierry Mortet Bourgogne Rouge

Domaine Thierry Mortet Bourgogne Rouge

While the 2005 red Burgundies are some of the most powerful wines to emerge from the region in recent memory, we're still waiting for them to ease up a bit and show their full maturity. In the meantime, we're lucky to have the 2006 vintage. In the eyes of collectors with limitless budgets and cellars, the 2006s may forever be in the shadow of their siblings from the previous year. But we're less concerned about what's on the label, and more about what's in the bottle. The 2006 vintage is perfect for consumption in the short-term, giving us immediate pleasure while we patiently allow the 2005s to reach their peak.

The Domaine was created in 1992, when Thierry's father retired and his estate was divided between his two sons. Thierry uses Burgundy barrels from Rousseau et Toutan, one-third new each year. Annually, the estate bottles 1,100 cases. Thierry strives for fruit and finesse in his wines. Generally his top wines age well for 6-7 years.

The winery is made up of seven hectares and produces 85% red wine and 15% white wine. The vineyards spread over four villages in the Cote de Nuits: Gevrey-Chambertin, Chambolle-Musigny, Couchey and Daix (west of Dijon). The 2006 Bourgogne Rouge is produced from six different parcels one hectare in total, planted on clayey soils and chalky rocks sub-soils.

Thierry Mortet
Thierry Mortet
Thierry believes that classic winemaking techniques best allow the unique -- and expensive -- land and soil of the Cote de Nuits to express themselves to their fullest in the finished wine. To this end, he makes use of pre-fermentation maceration for three to four days, with a total fermentation time of two weeks. Prior to this, the grapes are harvested by hand, sorted, and 100% de-stemmed. The wine is then finished with 11 months in French oak.

The result is a fresh and fruity wine displaying red and black cherry flavors. Well balanced, a good structure and a nice finish.

Pair this wine with salmon with a sauteed wild mushroom sauce. Or try it with duck legs braised with pears and onions.