The 2023 Gevrey-Chambertin Mes Cinq Terroirs from Domaine Denis Mortet is sourced from five top village-level parcels in the northern section of Gevrey, including En Motrot, Au Velle, Combe du Dessus, En Champs, and En Derée. These sites are renowned for producing exceptional village-level wines. The estate practices organic farming, and the wine is crafted from 60+ year old vines. It undergoes aging for 18 months in barrels, with 25% new oak, and is bottled unfined and unfiltered. Denis Mortet believes in using one- to three-year-old barrels to enhance the wines by lessening the wood impact. The domaine is highly regarded for its blend of traditional and innovative winemaking techniques. 【Sourced from five top village-level parcels with 60+ year old vines and praised by multiple critics for its depth and complexity】 Neal Martin of Vinous describes a "very well-defined bouquet with raspberry and crushed strawberry fruit," noting that the one-third whole bunch fermentation imparts light white-peppery scents. The palate is well balanced with a sharp entry, presenting as a "more angular Gevrey with plenty of spice on the finish," which he calls "superb" (91-93 points). William Kelley from Wine Advocate highlights "aromas of orange zest, sweet red berries, cherries and rose petals," preceding a medium to full-bodied, fleshy, and layered wine that is deep yet suave, with polished tannins and a long, perfumed finish (90-92 points). Jasper Morris notes a "more crimson than ruby" color and a bouquet with a "deeper darker style of fruit, cherry-raspberry rather than strawberry," along with firmer tannins and a notably long finish (92-94 points). Allen Meadows of Burghound praises its "ripe but nicely fresh nose" blending both fruit spectrums with earthy, spice, and floral wisps, leading to powerful, mineral-driven flavors and an impressively complex, balanced, and lingering finale (89-92 points). While specific food pairings were not detailed, Gevrey-Chambertin wines typically excel with roasted red meats, game dishes like venison or wild boar, and strong, aged cheeses such as Comté or Époisses. This wine is built for aging, with suggestions to drink from 2029-2035 by Jasper Morris, though some note it is "already good now" but needs a few years to soften its tannins. It is an excellent choice for cellaring or for a serious wine dinner where a robust and complex red Burgundy is appreciated, especially with decanting if enjoyed in its youth.