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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.6 pts. and median of 94 pts. in 54 notes) - hiding notes with no text | | | Tasted by Dan_K on 1/21/2024 & rated 95 points: This is the best Clos de Tart I've had and probably will be the best Morey I will ever drink. Blown away from the nose. Wild brambles on the balanced palate. Lucky for this evening. 05 worth holding. (1179 views) | | | Tasted by Collector1855 on 5/26/2023 & rated 91 points: During a Paulee dinner, so only brief impressions. Too rich, lacking a bit of freshness, suffering from the late picking era. (2950 views) | | | Tasted by glou.sf on 12/24/2022 & rated 96 points: Beautiful, floral nose with baking spices, red cherries, and plenty of depth despite the youthful and still quite primary flavor profile. Well structured but not overly tannic palate with nice acidity, more red cherry flavors, strawberries, and just a hint of forest notes. Long finish. Fantastic wine that will be even better in another 10 years. (3020 views) | | | Tasted by WoodieBayArea on 8/4/2022 & rated 94 points: my only bottle (sadly), this was a very nice burg, with depth and yet lifted... umami on the palate along side blue fruit... delicious (as it should be for the $375 I paid a while back... couldn't help notice the bottling is now going for $750 on WineSearcher) (3355 views) | | | Tasted by Goodwine4ever on 6/15/2022 & rated 95 points: Rouge rubis, nez sur la mure fraiche, un peu de thym, petite touche florale, très expressif. En bouche, le vin présente une belle minéralité ainsi qu'une belle richesse. Camerise , cassis, Un GC assez structuré mais a la fois élégant qui peut tenir la route encore quelques années sans problème. Grand vin ce Clos de Tart 2005 ! (3637 views) | | | Tasted by MJReb on 2/20/2022 & rated 94 points: Chez JPL: A wonderful mix of red and black fruit, harmonious, well balanced. In a perfect shape tonight. (3547 views) | | | Tasted by rttpv on 12/21/2021 & rated 90 points: Ultra fin, mais nez un peu trop marqué par légère madérisation (2935 views) | | | Tasted by yukoner on 11/12/2020 & rated 93 points: I have little experience with high end Burgundy wines, preferring Bourdeau or Napa styles. The 2004 Clos de Tart was very mellow...almost boring. Easy and ready to drink. Went very well with a roast dall sheep saddle. (4890 views) | | | Tasted by Doctor Koulodare on 11/7/2020 & rated 98 points: Beautiful dark cherry, spice, and coffee nose, intense in the mouth, underlying earthiness and herb notes, with beautiful tannins, and lingering mouthfeel. (4072 views) | | | Tasted by Miceri on 10/10/2020 & rated 96 points: Dark red; dark fruit nose, some tobacco, licorice; mild and rounded with good depth, some black pepper, long aftertaste; nice and gentle (3900 views) | | | Tasted by drjb on 7/29/2020 & rated 92 points: Wine Group Dinner #176, Harvey's Restaurant, Brisbane. 2005 Grand Cru ( Ex-Gevrey ) Burgundy Dinner. (Harvey's Restaurant, James St, Fortitude Valley, Brisbane.): Wine Group Dinner #176, Harvey's Restaurant, Brisbane. 2005 Grand Cru Burgundy Dinner. Unfortunately the Clos de Tart did not live up to expectations tonight with a dense dark cherry colour and savoury lifted nose of dark cherry, blackberry, tilled loam and some spice but marred initially by some VA characters. The palate was quite dense and closed giving up little on the night. While the structure was all there it was very tightly packed and with the nose it all left me wondering whether it needed time or whether this was simply an unrepresentative bottle. (4279 views) | | | Tasted by steinersing on 5/23/2020 & rated 94 points: excellent wine in the making here, but as all GC 2005 this is still tight. (4205 views) | | | Tasted by rttpv on 5/8/2020 & rated 90 points: Bu après le Cheval Blanc. A lire les autres commentaires, il semble hélas qu'il y avait un léger goût de bouchon que j'attribue peut-être à la mauvaise filtration lorsque quelques fragments de liège sont hélas tombés dans le vin lors de l'ouverture... (2713 views) | | | Tasted by MJReb on 2/23/2020 & rated 93 points: Chez JPL: cherries, still too young, very good, the note is a potential one, I would wait at least 5 years. (2994 views) | | | Tasted by Burgundy Mitch on 1/18/2020 & rated 96 points: 2005 Clos de Tart. Not your typical Pinot Noir, not your typical Burgundy. Purple, extracted, youthful looking. Gorgeous, effusive nose of plums, cassis, fruit cake, and baking spices. Full bodied with plush ripe tannins, this drink very well with 2 hours in a decanter which I highly recommend as this was rather tight on initial opening. I drank this beauty from barrel in 2006 at the Grand Jour de Bourgogne and it was my wine of the trip after tasting hundreds of Burgundies, bought quite a few on release with no regrets. At 15 this is just starting to come into maturity but I think this will continue to drink well for another 15 years no problem, such is the power, concentration, and balance of this beauty. No longer true infanticide to open one now though either. Had this at a friends dinner alongside 1990 Jaboulet La Chapelle (RP 100), and a 1990 and 1998 Beaucastel and this was consensus WOTN. I'd give it a 96+. (2950 views) | | | Tasted by Musigny1955 on 11/22/2019 & rated 91 points: {Poured by DE from a Double Mag after our Confrerie's Richebourg tasting so we would not suffer from a lack of wine during dinner. (!) Waxed capsule, perfect fill} In this format, very dense and unresolved wine. Still very tight, and over the following 90 minutes it remained so. Dark fruits, not yet displaying any of the fireworks aromatics I associate with Clos de Tart. Needs 20 years in this format. Based on structure and prior bottles this is likely to be a 95 point wine but for now, it remains (in this format) still hidden. (3216 views) | | | Tasted by jpbach13C on 11/2/2019 & rated 83 points: Stewed. If I tasted this blind I would say Aussie Shiraz and a mid level one at that and past it’s prime. Gonna sell the rest. This isnt going to turn around. Unlike any other clos du tart I’ve had before. (2580 views) | | | Tasted by hprphf on 2/1/2019: Acker 2019/02 (Vaucluse): From magnum. Second time and confirmed previous rating. (4510 views) | | | Tasted by Keith Levenberg on 12/28/2018: Still searingly oaky with sweet jammy fruit. Both elements mellow out some with time in the glass but then the structure gets more ragged. Hold (5930 views) | | | Tasted by hprphf on 11/17/2018 & rated 93 points: Acker 2018/11 (Marea): From Jeroboam. Cherry, caramel, vanilla, earth. Good balance and straight finish. 93 (4004 views) | | | Tasted by rttpv on 10/28/2018 & rated 91 points: quelques bulles
ultra fin et équilibré avec tabac (un très léger twist un peu bizarre humide), tabac caramel groseille
Une impression globale très agréable (3537 views) | | | Tasted by The Vines That Bind on 4/27/2018 & rated 89 points: Clos de Tart Dinner (Tocqueville): Dark, closed, brooding, even a little stewed. Licorice and tar. Not pretty right now. Medicinal. Not a fair comparison but this is miles off of the Mugnier Musigny last night. Palate is shut down too. Completely. Over extracted. Just looking at the glasses you can see a huge difference in colour. Don't like this and struggle to see the upside. Feels like a miss... (5652 views) | | | Tasted by Derek Darth Taster on 12/6/2017 & rated 95 points: Clos de Tart Horizontal Blind Tasting (Extra Space): Tasted blind. First round poured from bottle and second round from decanter over 2 hours.
Appearance is clear, pale intensity, ruby colour. Legs. Colour pale but definitively darker colour than the 2008 Clos de Tart.
Nose is clean, medium+ intensity, with aromas of earth, black cherries, dark red cherries, spice, some funky undergrowth. Nose closes up and open ups periodically. Tight. Better with more air in the decanter.
On the palate, dry, high acidity, medium alcohol (14%), firm medium+ tannins, medium+ body. Medium+ flavour intensity, sweet earth, mushrooms, black cherries, dark red cherries, ripe stems, some savoury meat, spice. Long finish.
Outstandingly good quality. Lots of fine balance in this bottle. Still some more age required to unlock its full potential. Grand Cru weight and finesse. Clearly a ripe good vintage. Correctly identified as a Clos de Tart. Will surge to 96 points when the time is right. (5404 views) | | | Tasted by alanr on 11/1/2017 & rated 95 points: Quite a bit darker than the 2011 Rousseau Clos St Jacques it paired with. More masculine to the Rousseau's lightness and femininity, with deep, darker cherry fruit, a pomegranate note buried in there, plenty of power and verve. Still young, but quite drinkable, and utterly delicious. Fabulous. (4332 views) | | | Tasted by King Julien on 10/28/2017 & rated 96 points: Popped and let it sit in the decanter for about 5 hours. it was pretty nice when first popped, but coming back to it later it mellowed considerably and was amazing with more complexity showing itself. Outstanding nose, palate, and lengthy finish. (4626 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Charles Curtis MW
Decanter, Clos du Tart: 1947-2019 vertical tasting (4/1/2022)
(Clos de Tart, Pinot Noir / Pinot Nero, Clos de Tart Grand Cru Monopole, Burgundy, France, Red) Subscribe to see review text. | 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 (4/12/2016)
(Clos de Tart, Clos de Tart Grand Cru Monopole, Burgundy, France, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/10/2009)
(Dom de la Famille Mommessin, Grand Cru Clos de Tart Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (6/11/2009)
(Dom du Clos de Tart Morey-St-Denis Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Mommessin Clos de Tart Clos de Tart Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/30/2007)
(Dom du Clos de Tart Morey-St-Denis Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/30/2007)
(Dom du Clos de Tart, Clos de Tart Morey-St-Denis Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/30/2007)
(Dom du Clos de Tart, Clos de Tart Morey-St-Denis Red) Subscribe to see review text. | The World of Fine Wine, March 2007, Issue #15
(Mommessin Clos de Tart) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2007, IWC Issue #131
(Domaine du Clos de Tart Clos de Tart) 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 Allen Meadows
Burghound
(Maison Mommessin Clos de Tart Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Maison Mommessin Clos de Tart Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine du 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 (4/1/2009)
(Clos du Tart Clos du Tart) Deep colour. Very tight aromas with dark, creamily oaked fruit notes at the core, slowly releasing raspberry notes. A little prickly carbon dioxide then tongue saturating flavours of coffee and roast nuts. Lots of structure, but balance too. As it loses the CO2 it becomes close to a complete wine. |
NOTE: Scores and reviews are the property of Decanter and Vinous and JancisRobinson.com and Burghound and The World of Fine Wine 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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