94-Points by Jasper Morris - Inside Burgundy & Burghound.
Certified Organic!
Here too the nose is quite ripe yet fresh with its aromas of poached plum, violet, red and dark currant and warm earth. The delicious and generously proportioned medium weight flavors exude a subtle minerality on the balanced, long and sleekly muscular finish. This is sufficiently plush and fleshy that it could actually be enjoyed after only a few years of cellar time while rewarding up to a decade of it.
 
La Perriere is a Premier Cru climat in the southern part of Gevrey-Chambertin, just below the hill where the appellation's Grand Cru vineyards are situated. The vineyard's name - "perrière" - is a reference to its former occupation as a quarry. Pinot Noir-based wines from La Perriere are medium-bodied with soft tannins and earthy red fruit characters. The Mazis-Chambertin Grand Cru climat lies along La Perriere's western edge.
Vineyard sits on site of a former quarry, very stony any rocky terroir
60+ year old vines
40% hand-cut whole cluster
Indigenous yeast
Aged 17 months in barrel (50% new)
Unfined and unfiltered
Arnaud Mortet is a wine producer based in Gevrey-Chambertin and established in the Burgundy village in 2016 after a retiring winegrower sold four hectares (10 acres) of vineyard holdings to Arnaud and his sister Clémence. The plots cover a range of vineyards from village-level Gevrey-Chambertin to premier cru and grand cru sites. The wines – Pinot Noir only – are vinified at Domaine Denis Mortet, where Arnaud is also the winemaker.
A range of labels are made, including the a basic, village-level, Gevrey-Chambertin, as well as the  Ma Cuvée and Cuvée de Très Vieille Vignes bottlings. Two premier crus (La Perrière and Lavaux Saint-Jacques) form part of the holdings, as do two grand cru titles: Mazoyères-Chambertin and Charmes-Chambertin.
Winemaking resembles that at Denis Mortet, where a significant portion (around 50 percent) of the must is fermented as whole bunches and aged in up to 50 percent new oak.