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| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 92 pts. in 94 notes) - hiding notes with no text | | | Tasted by Musinus on 1/3/2024 & rated 91 points: Black-ruby color, aromas of slate, black pepper, clove, black cherry, mulberry, pomegranate; extremely spicy. Juicy, tangy, vague flavor profile of red and black fruits. Needed 1.5 hours to shed the green finish. (407 views) | | | Tasted by Sean Tay on 9/10/2023 & rated 95 points: Tasted blind, didn’t expect it was from a weak vintage 2004. It only show that the wine are very well make and big and bold for ageing. Pronounced nose intensity with red fruits, strawberry, spices, toast. Medium+ acidity and tannin. Tannin is a little rough for Burgundy. Can drink or keep. (813 views) | | | Tasted by jgreco on 10/14/2022 & rated 93 points: This a very masculine wine. Blackberry, forest floor, black pepper, and spice. On the palate, some green stems and smoke are added. Very mineral texture. Incredibly long finish. (1206 views) | | | Tasted by MJReb on 9/5/2021 & rated 88 points: Chez Zim: had this wine several times over the last years and always showing well for a 2004. This one was herbaceous, a bit green, not a real fun. (2677 views) | | | Tasted by Tony Ling on 3/24/2021 & rated 94 points: 6 hours upon opening serving into 薄はり葡萄酒器 (“Leaf” day):
Red and bluish berries. Woody and flora.
Sandalwood on palate. Smoke, spices, ashy.
94 points.
Second round: not enough fruits to support but very much secondary notes.
Third round: mossy and minerality driven. (3041 views) | | | Tasted by Neecies on 3/29/2020: Wine suicide: took to a trendy restaurant I hadn't been to before that doesn't really get wine service, where neither the glassware nor the type/pacing of dishes was suitable for showcasing a wine of this caliber. (My fault for not investigating carefully enough in advance.) The nose was great, but that's really about all that came thru under the circumstances. F word! (3572 views) | | | Tasted by Jammy Wine on 9/17/2019 & rated 90 points: The 2004 Clos de Tart is still incredibly fresh and primary today in the context of the vintage, where most 2004 red Burgundies are maturing / fully matured. Concentrated array of fresh dark berries, violet with intense new oak spices (Le Moine level of new oak) and high-pitched toast. Full-bodied with structured mineral backbone. Muscular Grand Cru with green stemmy notes, cool vintage characteristics. Clos de la Roche 2011? (90/100) (4059 views) | | | Tasted by BenBlu on 9/14/2019 & rated 87 points: Served blind - lots going on here. Nose: stemmy, green, smoke, beacon, some game. On the palate some minerality, salty, meaty, lack of fruit, and ultimately left with an impression I was chewing on a wood chip. Naah - I actively dislike this and it gets worse with every minute. In the end the experience is that I am licking an ashtray after having eaten that wooden chip. As enjoyment goes this ranks very low. I simply can't drink it. (3450 views) | | | Tasted by MJReb on 7/14/2019 & rated 93 points: Blind tasting chez Said: black fruit, earthy, as good as usual, astonishing 2004 Burg. (2431 views) | | | Tasted by SteveVermeer on 12/15/2018 & rated 91 points: Wonderful Burgundy, the best 2004 I have had. Fruit aromas jumped from the glass, with sweet cherry and lite blueberry flavors following. Drink now. (2647 views) | | | Tasted by Neecies on 12/12/2018: Loved this. Nose of dark cherries, plums, mint and tomato skin. Great body for the vintage. Gloriously at peak right now. Took to a blind tasting, but transferred it to a Bdx shaped bottle. Interestingly, though the flavors were Burgundian it took awhile for guesses to come around. All denied taking bottle shape into consideration. Really? (1982 views) | | | Tasted by jmprusko on 8/3/2018 & rated 93 points: Needs at least 30min in glass and then is phenomenal (2194 views) | | | Tasted by MJReb on 7/8/2018 & rated 92 points: Chez SC: pretty closed after opening, needed some air to show it’s quality. Floral notes and herbs, nice wine, however not on the same level as the last 2 bottles I had some months ago. This wine should be decanted. (2138 views) | | | Tasted by MJReb on 2/18/2018 & rated 94 points: Chez JPL: spices, good length, fine, black fruit, nothing to do with some typical 2004 notes in Burgundy (2449 views) | | | Tasted by Pinotnut on 2/13/2018 & rated 88 points: Very green but full bodied and long finish. (2115 views) | | | Tasted by MJReb on 12/29/2017 & rated 95 points: Tasted blind at a friends place: pretty dark color, a clear and pure Pinot nose and mouth. The wine is silky with a very good length. Everything is in place, a very nicely developed red and black fruit. This is maybe the best 2004 red Burgundy I had so far. (2056 views) | | | Tasted by the player on 5/10/2017 & rated 93 points: Lovely wine. Drank from a double magnum. Nice nose of cherries, berries, currants, and flowers. Needed time to unwind and become seductive especially on the finish. However from this format I would have waited another 10 years to have the maximum out of this wine. (2839 views) | | | Tasted by swaap on 1/12/2017 & rated 93 points: Nez floral exuberant, pétales de roses. Magnifique en bouche; à boire ou à garder. (3328 views) | | | Tasted by wineordeath on 9/17/2016 & rated 92 points: Floral and elegant, faint, sweet red cherry on the nose. Rich and full on the palate, with a slightly puckery finish. (3251 views) | | | Tasted by Dehrmann on 12/30/2015 & rated 93 points: bold, great nose, full bodied, lacking some fruit... (4283 views) | | | Tasted by RayOB on 9/1/2015 & rated 86 points: Drank in London
Quite muted and definitely not worth the price. Maybe it was the bottle. (4274 views) | | | Tasted by emzee.mc on 8/8/2015 & rated 93 points: Second one of the night. This Morey St. Denis pours a dark red color, almost deep ruby, with good legs. Despite the 2004 being a vintage beset by hail, the extraction levels on this wine is still impressive. On first whiff, the nose is pungent and smoky. The core is quite concentrated and is dominated by macerated cherries, blackberries, tobacco and tar, with tertiary notes of earth and mushrooms. On the palate, the wine is smooth with the tannins well-resolved. The wine glides down effortlessly without much astringency. A very racy and refined structure. There are flavors of blackberries, kirsch, spice, leather and tobacco smoke. Acidity is at quite a minimum but the finish is still long and lingering. A wine driven by black fruits as much as smoke. Superb, and probably my favorite of the night, slightly edging past Domaine Leroy NSG Aux Allots just because I prefer the smoky undertone. (3760 views) | | | Tasted by mkoss on 3/29/2015 & rated 92 points: beautiful wine, nothing green here, lovely fruit, light tannins, red fruit, a bit tangy. Opened only 30 minutes before first glass. (4147 views) | | | Tasted by justburg on 3/12/2015 & rated 87 points: Medium red, rather translucent, with some apparent age. Rather herbaceous, black tea, hints of green with some mature red fruit, sour cherries and dried flowers. Rather meaty and austere. Palate seemed rather disjointed, with lack of structure and acidity. Some dried plums, prunes and grapefruit, but again, there was some unpleasant grass flavours to this wine. Tart and sour with some time. Not a good 2004. (3936 views) | | | Tasted by Pinotnut on 2/9/2015 & rated 92 points: Third favorite at MSD GC tasting. Out of mag. Still a very good wine. Just not the power of the Clos St Denis and CDLR. Lots of Chambolle influence. (2876 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Caught Somewhere in Time: Clos de Tart 1887-2016 (Feb 2019) (2/1/2019)
(Clos De Tart Clos De Tart Grand Cru Red) Subscribe to see review text. | By Andrew Jefford
Decanter, Jefford on Monday:Tasting history (4/13/2016)
(Clos de Tart, Clos de Tart Grand Cru Monopole, Burgundy, France, Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Mommessin Clos de Tart Clos de Tart Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2006, Issue #2, 2004 Burgundy: A Second Round of Producers
(Clos du Tart Clos du Tart) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2006, IWC Issue #125
(Domaine du Clos de Tart Clos de Tart) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom du Clos de Tart, Clos de Tart Morey-St-Denis Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2006, Issue #21
(Mommessin Clos de Tart Clos de Tart Grand Cru Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Clos de Tart: Sylvain Pitiot Retrospective
(Clos de Tart Grand Cru, Domaine du Clos de Tart, Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (3/1/2006)
(Mommessin Clos du Tart) A wide, creamy and interesting nose. Versus 'La Forge' this is much silkier and has so many more facets - more intense and certainly more complex. Lovely, lingering finish. My style of wine - super. |
NOTE: Scores and reviews are the property of Vinous and Decanter and Burghound and View From the Cellar and JancisRobinson.com and Jasper Morris Inside Burgundy and Burgundy-Report. (manage subscription channels) |
| Domaine du Clos de Tart Producer website
Source: VinConnect (VinConnect.com)
The Clos de Tart was founded in 1141 by the Tart Abbey Bernardine sisters, a branch of the nearby Cistercian congregation.
In 1791, the Clos de Tart was originally purchased by the Marey-Monge family. Later it was acquired by the Mommessin family, from the Mâconnais, who then became the sole owners of this estate.
The Clos de Tart is a single plot of land covering 7.53 hectares of vines located on the Morey-Saint-Denis terroir in the Côte de Nuits.
Since its creation, this Clos has never been parcelled out and it is presently the largest Grand Cru classified property with a single owner in all of Burgundy.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.info |
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