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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.3 pts. and median of 95 pts. in 50 notes) - hiding notes with no text | | | Tasted by Philip67 on 2/15/2024 & rated 93 points: Very good quite fruit forward and ripe in style. Blackberry and red fruit, forest floor, tobacco, earth. Some tar. Medium weight. Long finish and good complexity. Drinking now, will improve with time. (725 views) | | | Tasted by RayOB on 12/16/2023 & rated 91 points: Drank at Home
Rich smooth and elegant (783 views) | | | Tasted by RobinTeo on 9/22/2023 & rated 95 points: The one with MSD + Bonnes Mares (Chapter 1 Wine Bar): Coming right after the Dujac, this was no slouch and although lacking in the elegance department, this was more classic and structured than the Dujac. Fantastic bouquet of dark berries, spice and violets. Black tea, cinnamon and maraschino cherries dominate the palate. Good energy and concentration with acidity typical of the vintage with sturdy tannins. Still youthful today and if you had to open one, I’d give it some air time 😊 (1106 views) | | | Tasted by Sean Tay on 9/22/2023 & rated 95 points: Morey Saint Denis & Bonne Mares: Pronounced nose intensity with notes of red fruits, sour cherry, spices and toast. High acidity with medium+ tannin to high tannin. Feel that both acidity and tannin is high side. Even though tannin is on the higher side, it does not taste austere, just grippy to me. So far, when drinking 2008 Burgundy, always feel that 2008 is not ready to drink for me as the acidity is unbalanced with the body. Tasted blind (1194 views) | | | Tasted by Rote Kappelle on 3/22/2023 & rated 93 points: This wine helped secure my place on the Presidium of the Lynehamsas and Hanseatic League of Esteemed Schtiffie Grippers. My stocks had been lowered by the previous weekend's 2015 Rostaings (I am trying not to waver in my role of Rostywallah, but tested I am), which were so disappointingly muted as to lead to sotto voce claims that I was a possible revanchist, or even a right deviationist. People can be fickle.
Clos de Tart is a monopole Grand Cru from Morey-St Denis in the Cote d' Nuits. All good signs, omens and portents. The vineyards of the Tart are located adjacent to Chambolle-Musigny and Gevry Chambertin and can be said to offer some of the more open, scented elements of one and the potent, muscular elements of the other.
The 2008 vintage for Red Burgundy (we must not like the Whites for political reasons) has been described as a good drinking vintage, rather than a classical cellaring year, with plenty of spicy characters, softer tannins and ripe fruit. Many producers used a higher proportion of whole bunches than usual - this can give short term complexity but at risk of tannin nasties unless the stems and seeds have seen tannins well ripened.
This wine shows a depth of colour unusual in any Red Burgundy; the wine is still bright and primary. Reassuring for any wine under the treacherous cork.
The nose and palate are truly exciting. I was receptive to this wine because I felt like drinking, I wanted Burgundy and I liked the rather dowdy label, for some reason. This is relevant because whilst we try ahrd to be objective, assessing wine always involves some elements of the subjective. If we disclose those, the reader has a fighting chance.
I decanted the wine, but from the start what arrested me was the combination of poise, ripeness and power. For every one really good Red Burgundy you drink a lot of crap and it usually is 'expensive shit', to paraphrase Fela Kuti. However, this wine just gets better and better with time open.
I get ripe raspberry and strawberry, but other notes speak of cherry - I guess these are all on the same spectrum. There is some kirsch, earth and smoke, a little pepper/spice and a touch of cinnamon and cedary oak. The wine tastes very fresh and it is intense and long. Strawberry and jube are potent in the finish. You are torn between wanting to guzzle and wanting to savour every sip. You might be torn - I am not. "To guzzle or not to guzzle, that is no question". Guzzle we do as guzzle we must and guzzle we shall.
Tannins are firm, mostly well-mannered and ripe. This drinks really well now but has a comfortable decade ahead of it, probably more; it is presently still in its primary phase. I think it has the makings of something spectacular with more time. Right now, it is merely fantastic.
I did a quick check and saw that the wine had 17 months in new oak (which it has happily absorbed) and had a lot of whole bunch. Vinous, Decanter, Wine Advocate and, especially, Burghound all loved this wine and scored it a little higher (94-96) than me. Jancis Robinson became ecstatic rating this wine at 19/20 before passing out. What higher accolade can there be? Comrades, grippe your schtiffies! Vorwarts! Charge! (1962 views) | | | Tasted by Formerwinemaker on 9/16/2022 & rated 96 points: An excellent wine. Soaring aromatics from opening, glistening ruby red, red and blue fruits and violets on the nose and palate, and outstanding length. Acid, tannin and fruit very will aligned. Maybe a touch too young still, and the only minor quibbles - a fraction (and only a fraction) too lifted and still a touch too firm. A little more time will resolve the latter and it has the potential to score higher should it do so. (2093 views) | | | Tasted by Ozen on 6/26/2022 & rated 96 points: This is a truly lovely wine, very harmonious and well integrated, truly pinot noir from a great vineyard and very well made. Clos de Tart doesn't hit the sweet spot in every vintage but the 2008 for sure is a truly great wine. It clearly has more years head while it is drinking extremely well today. (2426 views) | | | Tasted by nywine68 on 12/3/2021 & rated 96 points: A beauty. Barely a note of secondary development and brimming with energy and class. Robust black cherry fruit in a chiseled frame. A powerful masculine profile of Pinot rather than a floral one. This has a lot more left in store and will undoubtedly last for another two decades but is delicious to drink today. (3015 views) | | | Tasted by kr522 on 11/23/2021 & rated 94 points: evolving very nicely....a few years ago i found this quite backwards but that structure has mellowed, red and black cherry fruit is complemented by earth and modest spice. Perhaps a touch herbaceous (2928 views) | | | Tasted by Tim2 on 11/1/2019 & rated 95 points: With filed mignon on a special occasion (5069 views) | | | Tasted by BaroloRob on 9/16/2019 & rated 94 points: Still significant tannins.
Good fruit and finish.
Between new world profile and old.
Hold. (4586 views) | | | Tasted by mikerando on 8/3/2019 & rated 95 points: Very complex, deep fruit that was neither totally black or red; good mouth feel. I suppose it will get better with more age, but it was a stunner. Aromatics were lacking a bit, hopefully time will allow those to evolve. (2318 views) | | | Tasted by BillyT on 12/23/2018 & rated 95 points: Drank at ‘special’ dinner at Brabo restaurant in Alexandria, VA. The chef prepared an off the menu dinner special for my wife and I as a challenge I made several months earlier during a visit. The star of the show was to be Duck l’orange, and it would have been if not for the fact that his initial 3 courses were incredible. In the end the duck was paired with the Clos de Tart. I have read the notes for this wine and can’t really find argument with any of them. This wine was stunning but I believe still very young. Interestingly I felt it had several elements of classic Burgundy but the somewhat fruit forward almost oak laden fruit hinted a bit of a more new world tendencies. Regardless, a beautiful wine that should develop over the years. Stunning balance, fruit, complexity. Very intriguing. Matured in the glass to a more traditional profile over 2 hours. (4504 views) | | | Tasted by Tim2 on 12/4/2018 & rated 90 points: Strange. My wife and I both agreed that this bottle tasted completely different from the bottle of the same 08 Clos de Tart we had consumed just 5 weeks ago. The prior one was smooth; this one was not smooth, but rather chock full of density. Most enjoyable, I found , with the English cheddar at the very end of the meal (which I think makes sense given our prior observation of its density: it needed something challenging to match up to. I have no idea why the difference. Admittedly, the food was different, the atmosphere was different, but still ... I would guess it confirms that much depends on when one opens a bottle of Burgundy, even just five weeks can make a world of difference. I guess. (4306 views) | | | Tasted by felixp on 11/10/2018 & rated 98 points: not sure young Burgundy gets much better than this.
incredible length and complexity, I am not the greatest fan of Clos de Tart, think it generally is pretty expensive for what it is, but this surely changes everything. This is certainly a level above anything Clos des Lambrays can put out there, and those wines are fantastic.
will it improve? yes, certainly, but it is incredibly difficult to resist right now. (4397 views) | | | Tasted by Tim2 on 11/1/2018 & rated 95 points: at the Riggsby restaurant on a special occasion (1692 views) | | | Tasted by Tim2 on 11/1/2018 & rated 100 points: Perfection. One almost wishes it had an imperfection, so there’d be something other than perfection to describe it. (3008 views) | | | Tasted by The Vines That Bind on 4/27/2018 & rated 92 points: Clos de Tart Dinner (Tocqueville): The noses on 2010 to 2006 are all very similar, bright red cherry, energetic, clean, youthful, polished but not overwhelmingly woody. The nose on the ‘08 is actually the most floral and elegant of the first young four vintages. The palate here is round, accessible, primary but elegant. Best wine of the first flight for the time being, although the ‘09 is the best built. (4063 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.
Nose is clean, medium+ intensity, with aromas of violets, toasty sweet perfumed spices, elegant sweet red cherries. Developing.
On the palate, dry, bright soaring high acidity, medium alcohol (14%), medium tannins, medium body. Medium+ flavour intensity, with flavours of earth, slight bitter stems, toasty sweet spices, ripe sweet red cherries, darker red cherries with more air. Long finish.
Put on a bit more weight on the second pour onwards after more air.
Very very good quality. Extremely drinkable and was the first bottle to be finished. Oh so sexy. I would like to try this again in another 5 years' time. (3750 views) | | | Tasted by fcxj on 12/5/2016 & rated 90 points: Floral, stemmy and pleading aromatics. Pretty pure though felt a touch over-extracted and slightly medicinal finish with time in glass. (4737 views) | | | Tasted by Eros Coniglio on 11/17/2016 & rated 94 points: Too young. 5-10 more years and will go much longer. Still enjoyable. (4354 views) | | | Tasted by felixp on 10/9/2016 & rated 98 points: stunning wine, truly great. Probably just about my best for 2016, and about time too (after a string of perfect wines in 2015, this year has been a little lean for me!!!)
hard to describe just how incredibly complex this wine is.Whilst it does not posses the "weight" of it's younger brother the 2009, it has the polish, richness and finesse that elevate this to a significantly higher level than that wine. With the 2002 and 2005, this is one of the three best wines from Clos de Tart this century.
stupendous effort from a mysteriously under-rated vintage (it is a mystery to me, anyway)
whilst this will continue to improve, it is certainly drinking wonderfully well now. (4935 views) | | | Tasted by FamilyLarsson on 6/16/2016 & rated 94 points: Underbart vin med kraft och kryddighet och ändå så otroligt elegant och silkigt (4589 views) | | | Tasted by Peter Kleban on 6/16/2016: ***
Oh my goodness. Opens with a note almost of cognac and deep rich spices. Slightly oaky, with deep dark red fruit and spice. Intriguing mix of flavors. Subtle and long. Apparently more feminine than the 2009, lean, but powerful all the same. Still young, but very drinkable. (4131 views) | | | Tasted by Sycamore on 5/27/2016: Still quite tannic, big and oaky. Great underlying material, but don't touch again for at least 5 years. (3021 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 (4/9/2016)
(Clos de Tart, Clos de Tart Grand Cru Monopole, Burgundy, France, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/15/2011)
(Dom de la Famille Mommessin, Grand Cru Clos de Tart Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies (May 2011)
(Clos De Tart Clos De Tart – Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2011, Issue #41
(Clos de Tart Clos de Tart Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2010, IWC Issue #149
(Clos de Tart Clos de Tart) Subscribe to see review text. | By Allen Meadows
Burghound, January 2010, Issue #37
(Clos de Tart Clos de Tart Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, A Second Helping of the Beautiful 2008 Red and White Burgundies (Bonus Issue #2, March-April 2010)
(Clos de Tart) Login and sign up and 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 Neal Martin
Vinous, Relive the Nightmare! 2008 Red & White Burgundy (Aug 2022)
(Domaine Clos de Tart Clos de Tart Reserve Grand Cru Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (9/27/2012)
(Domaine du Clos de Tart Clos de Tart) Dark ruby color; appealing, stems, sous bois, gunpowder, green peppercorn nose; tasty, youthful, sous bois, green peppercorn, tart cherry, mineral palate; needs 6-7 years; medium-plus finish 92+ points 92 points |
NOTE: Scores and reviews are the property of Vinous and Decanter and JancisRobinson.com and Burghound and View From the Cellar and Jasper Morris Inside Burgundy and RJonWine.com. (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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