2008 Gevrey Chambertin 1er Cru "Lavaux St Jacques" 0,75 l Denis Mortet
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The 2008 Gevrey-Chambertin Lavaux Saint-Jacques 1er Cru has a very harmonious bouquet, a mixture of red and black fruit, freshly tilled loam, mint and just a touch of tea leaf. The palate is medium-bodied with fine tannins, quite backward considering that it is already 13-years old, fresh and vibrant with a dash of black pepper on the finish. Another excellent 2008 from Mortet.
Punteggi della critica
Antonio Galloni, Vinous
Jancis Robinson MW
Altre recensioni e punteggi
The 2008 Gevrey-Chambertin Lavaux St. Jacques is a round, seamless wine graced with exquisite inner perfume and tons of nuance. I especially admire the sheer energy here. This is a baby, but beautiful all the same. The vibrant acidity should allow this to age gracefully for many years. Anticipated maturity: 2023-2038. Arnaud Mortet told me he is working with less extraction and lower levels of new oak than his father used to employ. Mortet did 5 days of cold maceration followed by 20 or so days of fermentation with very light extraction. The malos finished between June and November 2010, on the late side for the vintage. Arnaud Mortet told me he is working with less extraction and lower levels of new oak than his father used to employ. Mortet did 5 days of cold maceration followed by 20 or so days of fermentation with very light extraction. The malos finished between June and November 2010, on the late side for the vintage. Importer: Martine’s Wines, Novato, CA; tel. (415) 883-0400
Dark crimson. Very wild and vital. Vibrates! Lots of everything. Acidity and delicate fruit. Very well-managed tannins – not obvious. Pretty bone-dry end though. Wild! (JR)
The 2008 Gevrey-Chambertin Lavaux St. Jacques is a round, seamless wine graced with exquisite inner perfume and tons of nuance. I especially admire the sheer energy here. This is a baby, but beautiful all the same. The vibrant acidity should allow this to age gracefully for many years. Anticipated maturity: 2023-2038. ||Arnaud Mortet told me he is working with less extraction and lower levels of new oak than his father used to employ. Mortet did 5 days of cold maceration followed by 20 or so days of fermentation with very light extraction. The malos finished between June and November 2010, on the late side for the vintage.||Arnaud Mortet told me he is working with less extraction and lower levels of new oak than his father used to employ. Mortet did 5 days of cold maceration followed by 20 or so days of fermentation with very light extraction. The malos finished between June and November 2010, on the late side for the vintage. Wine Advocate.May, 2011