The 1998 Burgundy, due to the climate of that year, resulted in thicker grape skins because of its strong tannins. Fortunately, Clos de Tart has always been known for its strong structure, so this isn't much of an issue. The color of the wine is excellent, with a ruby hue tinged with a hint of brown, making it hard to believe it's a 26-year-old Burgundy. It exudes aromas of red cherries, cranberries, and a subtle scent of dates, that dense yet sweet fruit sensation. The acidity is moderate, with hardly any perception of tertiary aromas. It embodies my favorite elegant Burgundian style. Both the sommelier and friends feel that perhaps it could be aged for another 5-10 years. Looking forward to the experience it brings next time it's opened.
1998年的勃艮第,这一年的气候导致葡萄皮比较厚,因为丹宁很强 好在Clos de Tart一向是结构很强的,所以这也没什么问题 酒的颜色非常好,Ruby中带有一点点brown,感觉不到是一瓶26年的勃艮第 红樱桃,蔓越莓,然后还有一种很神奇的Dates的香气,就是那种绵密但又甜美的果实的感觉 酸度适中,几乎没有感受到第三类香气 是我最爱的优雅的勃艮第风格,直上天灵盖 和侍酒师和朋友都觉得或许还能等5-10年 期待下次开的时候带来的体验
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Bright ruby with touch of garnet, slightly inky Wow, damask roses, raspberries, dates, elegant, sage, eucalyptus, incenses, touch of mushroom Palate is even more airy and light Tannins still very strong but more like firm mulberry silk Like watching a biopic of elegant lady with flashbacks of her as a girl in rose fields Med+++ finish
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Opened 3 hours earlier. Light ruby with mature edge. Very fragrant secondary perfume with menthol. Medium bodied, not as concentrated as the Gros Richebourg alongside it. Lovely faded red fruit, fine acidity, excellent soil base, and some remaining tannin that is slightly coarse. Fully mature and just as seductive, elegant, and lovely as it has been in the past.
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Most enjoyable bottle of this wine so far, and the first to show well. The substantial core of fruit finally shows thru the massive and somewhat dry tannin, which is now after 25 years beginning to subside. A fair chance this will continue to improve.
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best bottle ever. and unfortunately cost and replacement cost is 3X what we paid but worth it.
Everything has come into balance. the last one we had was in 2016 which we rated at 91 after a series of 94s but this was perfectly in balance. popped and poured and was still big fruit, balanced tannins and long, long finish, everything you could ask for in a 24 year old wine and i don't think its over the hill or going down. the only thing wrong is that it was our last bottle. We drank our first one in 2010 after buying a few and went out and bout a case and a half, but that kind of price performance has you pulling it often.
we bought 124 1998s which had a terrible reputation but we were slective and bought Roussea's, DRC, Roumier, mugnier, Jadot, Vogue (the grand crus did not come around for over 20 years), clos de tart and then 3s of lafarge, ponsot, roty, Groffier, bouchard, anne gros, Grivot, anne gros, girardin, drouhin, meo-camuzet, drouhin, jjconfuron and Potel. they were almsot all excellent, tremendous value, you just needed to wait 10 to 15 year to et u=is blow off hte 98ustand i am sorry they were not all cases. you had to be picky so we went to some large tastings and tried them when we were tasting 99s in burgundy because it was often only one or two of the grand crus that were excellent. if you have them you can drink them but theres no hurry
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Given 3 hours of air before dinner. Clear ruby core with lighter outer third. Lovely mixed red fruit and late menthol on the nose. Perfectly ripe, sappy red fruit (more strawberry than cherry), the barest brambly bite, and a glorious, clay-filled medium body with superb length, suave tannins, and a twist of citrus toward the end. The soil coats the mouth for nearly a minute after swallowing. I am delighted with how this has sorted itself out over the past 4 or 5 years since I last tried a bottle. By far the best experience I've had with this wine. Outstanding now and probably at or close to peak; one of the best bottles of Burgundy I've had recently, and surprisingly from this hit or miss vintage.
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A lot of funk in the nose upon opening Took to Joe and Mirinda place Placed back in a decanter A lot of fine sediment It took 3+ hrs for the funk to go away then wine started to show; nice tart red fruit Although wine ended up showing ok this was my least favorite from the 3 bottles I’ve tried Decant this wine at least 3 hrs before
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Bright cherry and mushroom, light on the front palate. Swirls into a forest floor with a touch of wood. Tertiary flavors evident. The juxtaposition of flavors on each sip makes it exciting.
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Dinner at the Papies (The Papies, Elizabeth St, London): The 6th and last of our bottles of a wine that never delivered . We have tried this over the last 10 years and never has it been a wine worthy of its name and pedigree. Soft and ok but underwhelming. 88
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Decanted for 30 mins then off to Christys with large group Big wine with plenty of berries; pretty young The nose screamed burgundy Bottle was shared with 12 people and was the first wine poured. It was the only burgundy of the night amount Bordeaux and Cali cabs Think wine could have used more decant time but pours were so small and format of the dinner didn’t help to let the wine evolve in the glass
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Dark fruit, iron, and earth. The acidity was a bit overwhelming which made the fruit very tart. Dry tannins. Not a good vintage for Ponsot and Clos de tart.
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The 1998 Clos de Tart is an old school rustic style Grand Cru Burgundy with fair amount of chewy wood. Mature nose of saturated dark fruits and meaty leather, ample oak and fruit tannins with fair tautness on the palate. Good concentration and depth but too masculine for my liking. (88/100)
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It’s been a while so notes are from vague memory Took to Phil’s bistro with GA Brief decant at home Full body with beautiful red fruits Everybody loved the wine Wine has years to go
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Still dark ruby. This is SO much better than a few years ago. It took time to open up, and I think a decant would help. In our case, after an hour in the glass, there were increasingly bright notes of red berries, allspice, menthol and earth. Bright acidity and good if not endless length. This wine was a disappointment for several years, but has now come into its own. We will hold the last two bottles a little longer.
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1998 Red Burgs at 20 years old.: Decanted off the sediment and right back into the bottle two hours before drinking. The wine was mute to the point where I thought it flawed. But it simply needs more time, I’d guess 10 years in the cellar still. It’s a wine that’s dense with layers of sweet dark fruit, with power and impact that surprised me given the gentle texture of the wine. There are musky and mineral notes that add complexity. I don’t feel like I experienced everything this wine will be tonight, but seems like there’s a lot of promise here.
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Clos de Tart Dinner (Tocqueville): Bright and energetic nose, more in common with the ‘08 and ‘06 earlier on than the ‘99 or ‘96 beside it. Elegant florals but mostly primary red berry. Palate is nice, a little darker, accessible if a little straightforward.
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Clos de Tart Dinner (Cherry Circle Room - Chicago IL): Tasted alongside the 1996. Ripe and powerful with plenty of fruit and structure in good balance. This was a wine I adored for several years at/ near release, then found less exciting each time tasted post-2005, until it started re-emerging in the past few years. Still slightly tough to assess its trajectory.
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Zachys La Paulee Auction, Day One (Le Bernardin Prive - New York NY): Popped-and-poured. Red and black fruit. Meaty and concentrated. Quite this is still very firm, it is finally pleasurable after an awkward decade of seeming much too closed. I will still hold my bottles to 2020 or later.
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Not sure what to make of this. Popped before dinner to make sure it was sound, immediately recorked and served a few hours later. The bottle was pretty cranky and angry. Tighter aromatics that started to open up and show dark cherry and herbs, but never really unfolded. What did unfold was more roasted than I'd like. The palate had good fruit, but again, just pretty closed up and un-interesting. Hold?
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Nice surprise here. First aromatics raised some caution flags -- tropical fruit+smoke+chalk? Badness, right? Tannins get integrated quickly, and those other things go away too. Plus the texture just gets better and better. great balance. Delicious. Let it open and let it shine -- this rocks right now (with some air)!
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Annual End of Year Mostly Magnum Funday (Dig Wines, San Francisco): Unevolved ruby. Fabulous aromatics-red fruits, pomegranate, toffee. Medium weight, sappy but awkward combination of fruit and structure now. The really good news is that it seems as though wood is not an issue at this point. If the palate resolves and becomes nearly as attractive as the nose, this has a chance to be really excellent with more time in bottle.
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The wine was very tight. Nose had mushroom, soy sauce, and wild berries. The palate was restrained with some plums. There was also some volatile acidity. I think the wine is sleeping at the moment. It should improve with time. Too young now.
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Medium ruby throughout, quite primary looking. First impression was tangy red fruit subsequently complemented by wonderful spiciness and a touch of wintergreen. Big wine for Burgundy with a strong underpinning of oak which does not interfere with the flavors. Dark red fruit, spice as noted on the nose, good acidity, and ripe tannins still to be incorporated. Very good but still somewhat blockish and foursquare. Well constituted but not destined to be a wine of grace or tremendous finesse. That said, I am confident that it will continue to improve.
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Clear ruby color. Brambly, complex nose. Red fruit dominates - strawberry and cherry stones. Still some tannin that needs to resolve. Nice acidity. Still needs time.
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En helt underbar mogen doft med komplex frukt, rosor, violer, tryffel, till och med lite apelsinskal. På bara doften skulle jag gissat på en riktigt mogen bra Barolo från typ 1982. I smaken är det däremot ingen tvekan om att det är en Bourgogne. Tyvärr så kan det inte i smaken leva upp till denna helt magiska doft. Men inget snacka om att det är ett bra vin
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Dark red, with a slightly murky and cloudy look. This showed some age on the appearance. Nose was gorgeous, drop dead gorgeous. Lots of rose petals, violets and fresh summer flowers. Matured fruits, leather, earth and some truffles. There was so much complexity on the nose alone, this was well worth its weight in gold. Sadly, or disappointingly the palate really really struggled to live up to the early expectations. Prunes, raisins, sour cherries, tartness, some meat and rusticity. This really lacked the acidity as well, so it appeared slightly flabby. But this really went well short on the mid and back palate, lacking any form of Grand Cru complexity from such an excellent monopole. On the nose alone, this deserves a 98, but I'm really averaging it out here, because I'd look at no more than 86-88 on the palate. Maybe my expectations were high, but this is a Grand Cru, from Clos de Tart, from a good enough vintage. I'm expecting a wine to really excite me. I'm hoping this might improve slightly over a little more time, but considering the secondary characteristics and profile showed itself tonight, I'm doubting it. Drink now, and enjoy the bouquet.
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Monfortino 1971 Dinner: Served blind. Very perfumed floral nose with some spice, spice and cherry as well. Delicate and with very fine tannin, this is well balanced and still youthful. One of the best Clos de Tarts I've had.
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Medium red with slight signs of age in the color. Double decanted 1/2 the bottle 3 hours before. At opening, very tight and astringent. A bit better after 3 hours, but really it took another hour to round out. This needs some time, but with a full decant 3 hours in advance it can likely be enjoyed for the cool, dark fruits and minerals it shows now along with the structure on the finish. Try again in a few years. A-
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Not nearly as progressed as the other notes stated. Still very structured with tannin and fruit both prominent. With time, eucalyptus comes out. Has plenty of life left.
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Dark aromas of blood, leather, and toast along with black cherries. Chewy dense dark dried fruit core. Zippy with nice fruit wall in mid palate, although somewhat feeling it is not yet fully strutting. Potential for further improvement is clearly there and still a very nice drink even now. Just a bit hard on the edges likely needing a bit more time.
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This wine is in that show-me phase. It is awkward and shows the typical muddled (not stewed) nose that was typical in many 1998's when they were younger. It is making the transition from primary to secondary adding to its adolescent awkwardness. The palate showed a lot more than the nose with lots of bright red raspberries and lots of power. This should mature into a lovely grand cru burgundy. Needless to say I was one who disagreed with Burgundy Al.
Birthday Celebration (Chicago, IL): An odd bottle that I would have to think flawed even though I haven't tried this wine in several years. This came across as somewhat muddy and stewed, not terribly, but somehow showing as if heat damaged. Others disagreed.
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This seems like using old barrique from 1996 or may be it's not fully opened at the moment. Not fresh smell but better after breathing. Nothing's special, just nice. Should buy only from good vintages or 2000 upward.
Drink now - 2020
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Acquerello dinner-La Paulee SF 2012: Dark fruits. Spice, sous bois. Firm tannins and great structure along with lots of fruit. Starting to open up, but no hurry on the next one.
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Burg BYO at Blu (Blu, Shangri-La, Singapore): A good wine. However, given that it should have been the best red by some distance on paper, it somehow struck us all as rather underperforming when the blind was removed. I liked the nose here - little notes of earth, spice and rubber floated around a core of blueberry and dark cherry scents, and then there was a whiff of flower petals and a little touch of herbs. Very attractive with a nice typicity for a Morey - I thought it may have been a Clos des Lambrays on the nose alone. The palate, unfortunately, was a bit weak for a Clos de Tart from a decent vintage. It showed Mommessin's usual sense of extract in its dark cherry and blackberry flavours crowned with a touch of flowers and Morey spice, all supported by a savoury, meaty depth that I liked quite a bit. The balance was very proper too. However, there was just something missing both in terms of liveliness and precision, so that this came across somewhat less than a sum of its parts. The finish was impressive, with a sense of power and length as it unwound in notes of dried prune and plums sprinkled amidst more rose-petal floral notes. There was still a hint of woodiness and some drying tannins at the very end - characteristic 1998 nuances that suggested the wine could have used a bit more time in the bottle. However, the slightly dried fruit notes at the tail were a little disturbing in a Clos de Tart that was so young, indicative perhaps that the wine may not have been stored or transported in the best possible manner. A good, solid wine no doubt. But after the wonderful bottles across a span of different vintages that we have had in recent years, this was more than a little disappointing.
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Another great showing for this wine. Served side by side with the 90 and 99, this is still one of the great 98s, 99 was silent in comparison and the 90 blew it away.
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44: Dark fruits with a strong nose of blueberries and richwell balanced and long. This is a wine that gives real pleasure and the monopole is truly unique. It just kept getting better. Gave it 45 minutes of air
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This bottle showed overwhelming musty characteristics with little fruit showing. My wife thougth it was an old past it's prime Bordeaux. Well, the past it's prime part is about right. Tasted over five hours with consistent results. Very unfortunate.
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A trip around France in 9 wines (The Papies, Elizabeth St, London): Nice pinot nose, elegant. Mild notes of red fruit.On the palate it had a green notes on open which gave us a scare but the sort of mellowed and vanished away after 1 hour in the bottle. Well rounded at the moment, elegant grnd cru. Could use some more complexity and depth but guess thats an issue of the 98 vintage.. Not sure how time will affect this but doesnt seem to have longevity written all over it. Drink now 91-92
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Opened and drank. The dark, blue fruits predominated with a strong nose of blueberries that expands in your mouth to be a rich (but not in any way cloying), well balanced and long. This is a wine that gives real pleasure and the monopole is truly unique. It just kept getting better. i would give it 30 minutes air, but an hour would not hurt
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Bryan's Chambolle & Morey GC Dinner (The Ledbury, London): Quite neutral on the nose initially, opening up to a slightly savoury note. Warmer and lusher on the palate with a core of tight red fruit. Just starting to wake up but needs another five years to get going I think. ***(*)
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Dark red color, nose need to swirl to open up, hints of licorice, earth and cherries, full bodied, loads of structure, deep, black currant, beef jerky, fresh ripe grapes and very very long finish. Pretty high sugar and upfront fruit. Not the best time to drink will improve with more cellaring.
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Nice deep red color. The nose itself is worth the admission, fantastic perfume of red cherries and raspberry liquer with beautiful asian spices (nutmeg, cloves...). The palate is classic Burgundy, incredibly lush and broad palate without feeling heavy, nice long sweet red fruit attack with a lingering notes of asian and wood spice in the mouth. The balance is just outstanding.
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Great nose, rich dark red fruits and lots of glycerin. Really enjoyable. On the palate, still way too tannic and primary. Had flashes of brilliance, but either this is way too young or won't resolve. Wait at least 5 if not 10 more years.
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Opened and drank. The dark, blue fruits predominated with a strong nose of blueberries that expands in your mouth to be a rich (but not in any way cloying), well balanced, long pleasure. This is a wine that gives real pleasure and the monopole is truly unique. It was at its apogee after an hour, so plenty of time left for this vintage
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Popped and poured. Complex, black fruit nose that leads to a dense, rich, attack, expansive at the mid-palate and a lovely finish. This is absolutely delicious and a treat
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Earthy and brooding pinot. The nose was deep and youthfully powerful with more earth, some asian spice, blood/iron. Rich and dense yet not heavy with dark cherries, more earth, and heme. Lovely wine with tons of time in hand. 92 pts.
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This wine continues to withdraw upon itself, increasingly shutting down since its incredible charm at release. Still enjoyable, but probably not worth trying another bottle for another decade+.
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Opened for a Christmas party. Pulled the cork and ran into the kitchen for more stems. When I came back it was empty. The bottle smelled nice. Holiday guests are FUN.
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Chris K. dinner (Boka): Full ruby color. Birght medium acidic nose. Big tight black cherry fruit with an angular notes. A bit of VA? Nice enough, but nothing great.
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Very tight and not surprisingly very primary. Tingly acid provides most of the structure, but there are tannins to resolve as well. This has plenty of fruit to hang on the ample structure, though. Won't open another for at least 5 years.
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Masses of everything, oak, concentrated raspberry and liquourice fruit, tannin, very deep, and tight, enjoyable now, but with more age this could become very special whereas tonight it gave no more pleasure than the much simpler Savigny that followed it.
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crimson in colour and rich fruit and earth on the nose from the get-go. Still very youthful and primary to taste, the fruit a match for the fine tannins still in evidence. Most enjoyable but I'm sure will benefit from more time in the cellar. To re-visit in 3-5 years time!
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Burg Dinner, Mostly Bonnes Mares and Clos de Tart (Caliterra -Chicago IL): Red fruit and good spice on nose. Flavor of strawberry on palate, seems somewhat shut down and austere for today. Moderate finish, starts to show some interesting spice. Better in 2015 or later. My long-term WOTN, but perhaps that's partly based on prior tastings over the past few years. Others just didn’t care for this wine at all.
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Clos de Tart (INAO Vin-Passion, Bruxelles, Belgium): Nez du sud, chocolaté, fruits noirs, lactique, boisé doucereux, mais a tendance à s'appauvrir Attaque fruitée et savoureuse, acidité redoutable, qui domine le milieu de bouche, dissocié, pas très long, boisé vanillé
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Sensational floral nose with great red fruit. On palate the fruit is less lush than I remember from a couple of years ago, somewhat shut down for now. Spice comes out on long finish which shows really good textures. Hold to 2010 or later.
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Wine tasting. Superb bright raspberry and strawberry with exceptional spice. Same fruit on palate, picks up power towards end. Already a glass full of pleasure, showing amazingly well at this age. Best very young Burgundy I can remember trying.
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($100) Wet earthy red fruit nose with dense color. Long with rather high acidity. Tight, medium bodied, maybe showing some oak. I find the acids just too overwhelming.
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2/24/2024 - Yuchen Likes this wine: 96 Points
The 1998 Burgundy, due to the climate of that year, resulted in thicker grape skins because of its strong tannins.
Fortunately, Clos de Tart has always been known for its strong structure, so this isn't much of an issue.
The color of the wine is excellent, with a ruby hue tinged with a hint of brown, making it hard to believe it's a 26-year-old Burgundy. It exudes aromas of red cherries, cranberries, and a subtle scent of dates, that dense yet sweet fruit sensation.
The acidity is moderate, with hardly any perception of tertiary aromas. It embodies my favorite elegant Burgundian style. Both the sommelier and friends feel that perhaps it could be aged for another 5-10 years. Looking forward to the experience it brings next time it's opened.
1998年的勃艮第,这一年的气候导致葡萄皮比较厚,因为丹宁很强
好在Clos de Tart一向是结构很强的,所以这也没什么问题
酒的颜色非常好,Ruby中带有一点点brown,感觉不到是一瓶26年的勃艮第
红樱桃,蔓越莓,然后还有一种很神奇的Dates的香气,就是那种绵密但又甜美的果实的感觉
酸度适中,几乎没有感受到第三类香气
是我最爱的优雅的勃艮第风格,直上天灵盖
和侍酒师和朋友都觉得或许还能等5-10年
期待下次开的时候带来的体验
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2/2/2024 - chicsucre wrote:
Bright ruby with touch of garnet, slightly inky
Wow, damask roses, raspberries, dates, elegant, sage, eucalyptus, incenses, touch of mushroom
Palate is even more airy and light
Tannins still very strong but more like firm mulberry silk
Like watching a biopic of elegant lady with flashbacks of her as a girl in rose fields
Med+++ finish
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12/30/2023 - Burgnick Likes this wine: 93 Points
This has come around with earthy, sweet and savoury palate. It showed plum fruit, sweet cherry fruit, soil and musk. Drinking very well tonight. 92-93
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10/5/2023 - drwine2001 wrote:
Opened 3 hours earlier. Light ruby with mature edge. Very fragrant secondary perfume with menthol. Medium bodied, not as concentrated as the Gros Richebourg alongside it. Lovely faded red fruit, fine acidity, excellent soil base, and some remaining tannin that is slightly coarse. Fully mature and just as seductive, elegant, and lovely as it has been in the past.
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4/20/2023 - cavalpha Likes this wine: 93 Points
Most enjoyable bottle of this wine so far, and the first to show well. The substantial core of fruit finally shows thru the massive and somewhat dry tannin, which is now after 25 years beginning to subside. A fair chance this will continue to improve.
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4/2/2023 - BLam Likes this wine: 94 Points
Thank you Louis for this wonderful wine with Teppanyaki in his restaurant.
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12/10/2022 - ricknat1 Likes this wine: 95 Points
best bottle ever. and unfortunately cost and replacement cost is 3X what we paid but worth it.
Everything has come into balance. the last one we had was in 2016 which we rated at 91 after a series of 94s but this was perfectly in balance. popped and poured and was still big fruit, balanced tannins and long, long finish, everything you could ask for in a 24 year old wine and i don't think its over the hill or going down. the only thing wrong is that it was our last bottle. We drank our first one in 2010 after buying a few and went out and bout a case and a half, but that kind of price performance has you pulling it often.
we bought 124 1998s which had a terrible reputation but we were slective and bought Roussea's, DRC, Roumier, mugnier, Jadot, Vogue (the grand crus did not come around for over 20 years), clos de tart and then 3s of lafarge, ponsot, roty, Groffier, bouchard, anne gros, Grivot, anne gros, girardin, drouhin, meo-camuzet, drouhin, jjconfuron and Potel. they were almsot all excellent, tremendous value, you just needed to wait 10 to 15 year to et u=is blow off hte 98ustand i am sorry they were not all cases. you had to be picky so we went to some large tastings and tried them when we were tasting 99s in burgundy because it was often only one or two of the grand crus that were excellent. if you have them you can drink them but theres no hurry
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6/12/2020 - Burgnick wrote: 88 Points
Earthy and rustic with plum fruit, blood and forest.
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5/10/2020 - drwine2001 wrote:
Given 3 hours of air before dinner. Clear ruby core with lighter outer third. Lovely mixed red fruit and late menthol on the nose. Perfectly ripe, sappy red fruit (more strawberry than cherry), the barest brambly bite, and a glorious, clay-filled medium body with superb length, suave tannins, and a twist of citrus toward the end. The soil coats the mouth for nearly a minute after swallowing. I am delighted with how this has sorted itself out over the past 4 or 5 years since I last tried a bottle. By far the best experience I've had with this wine. Outstanding now and probably at or close to peak; one of the best bottles of Burgundy I've had recently, and surprisingly from this hit or miss vintage.
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3/18/2020 - redknife wrote: 90 Points
A lot of funk in the nose upon opening
Took to Joe and Mirinda place
Placed back in a decanter
A lot of fine sediment
It took 3+ hrs for the funk to go away then wine started to show; nice tart red fruit
Although wine ended up showing ok this was my least favorite from the 3 bottles I’ve tried
Decant this wine at least 3 hrs before
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3/4/2020 - BURGHen Boy Likes this wine: 93 Points
Bright cherry and mushroom, light on the front palate. Swirls into a forest floor with a touch of wood. Tertiary flavors evident. The juxtaposition of flavors on each sip makes it exciting.
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2/8/2020 - Papies wrote: 88 Points
Dinner at the Papies (The Papies, Elizabeth St, London): The 6th and last of our bottles of a wine that never delivered . We have tried this over the last 10 years and never has it been a wine worthy of its name and pedigree. Soft and ok but underwhelming. 88
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11/25/2019 - redknife Likes this wine: 94 Points
Decanted for 30 mins then off to Christys with large group
Big wine with plenty of berries; pretty young
The nose screamed burgundy
Bottle was shared with 12 people and was the first wine poured. It was the only burgundy of the night amount Bordeaux and Cali cabs
Think wine could have used more decant time but pours were so small and format of the dinner didn’t help to let the wine evolve in the glass
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10/17/2019 - Burgnick wrote: 88 Points
Dark fruit, iron, and earth. The acidity was a bit overwhelming which made the fruit very tart. Dry tannins. Not a good vintage for Ponsot and Clos de tart.
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8/2/2019 - Jammy Wine Does not like this wine: 88 Points
The 1998 Clos de Tart is an old school rustic style Grand Cru Burgundy with fair amount of chewy wood. Mature nose of saturated dark fruits and meaty leather, ample oak and fruit tannins with fair tautness on the palate. Good concentration and depth but too masculine for my liking. (88/100)
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5/18/2019 - Dehrmann Likes this wine: 95 Points
11 mad - NE + Shlappes - oxidated but mir powerful and deeper than ‘96 vogue musigny
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4/27/2019 - redknife Likes this wine: 95 Points
It’s been a while so notes are from vague memory
Took to Phil’s bistro with GA
Brief decant at home
Full body with beautiful red fruits
Everybody loved the wine
Wine has years to go
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1/4/2019 - Mistress of Wine Likes this wine:
Still dark ruby. This is SO much better than a few years ago. It took time to open up, and I think a decant would help. In our case, after an hour in the glass, there were increasingly bright notes of red berries, allspice, menthol and earth. Bright acidity and good if not endless length. This wine was a disappointment for several years, but has now come into its own. We will hold the last two bottles a little longer.
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11/9/2018 - brooklynguy Likes this wine:
1998 Red Burgs at 20 years old.: Decanted off the sediment and right back into the bottle two hours before drinking. The wine was mute to the point where I thought it flawed. But it simply needs more time, I’d guess 10 years in the cellar still. It’s a wine that’s dense with layers of sweet dark fruit, with power and impact that surprised me given the gentle texture of the wine. There are musky and mineral notes that add complexity. I don’t feel like I experienced everything this wine will be tonight, but seems like there’s a lot of promise here.
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4/27/2018 - The Vines That Bind wrote: 91 Points
Clos de Tart Dinner (Tocqueville): Bright and energetic nose, more in common with the ‘08 and ‘06 earlier on than the ‘99 or ‘96 beside it. Elegant florals but mostly primary red berry. Palate is nice, a little darker, accessible if a little straightforward.
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3/25/2018 - Dehrmann Likes this wine: 92 Points
No nose, a slight funk around edge, great dark color, very balanced, high tanins, not impressed
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11/5/2017 - Dehrmann wrote: flawed
Funky color, metallic nose, high acidity, recovered at end...disappointing showing
Lecoucou...2nd bottle '82 Leoville las cases
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10/6/2017 - Sleepy Dave wrote:
Theme: MSD Grand Crus
Structured, good depth, a tad rustic. Still long life ahead
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10/6/2017 - etyc Likes this wine:
MSD GC theme'd dinner @ Summer Pavilion.
TBU...
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8/14/2017 - Burgundy Al wrote: 91 Points
Clos de Tart Dinner (Cherry Circle Room - Chicago IL): Tasted alongside the 1996. Ripe and powerful with plenty of fruit and structure in good balance. This was a wine I adored for several years at/ near release, then found less exciting each time tasted post-2005, until it started re-emerging in the past few years. Still slightly tough to assess its trajectory.
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5/18/2017 - thomasito2001 Likes this wine: 94 Points
Big muscular wine, but well balanced with no sweetness that can be found in some 98 wines. Nose already developped, so can be drunken now.
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3/9/2017 - Burgundy Al wrote: 92 Points
Zachys La Paulee Auction, Day One (Le Bernardin Prive - New York NY): Popped-and-poured. Red and black fruit. Meaty and concentrated. Quite this is still very firm, it is finally pleasurable after an awkward decade of seeming much too closed. I will still hold my bottles to 2020 or later.
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2/26/2017 - Nanda wrote:
Not sure what to make of this. Popped before dinner to make sure it was sound, immediately recorked and served a few hours later. The bottle was pretty cranky and angry. Tighter aromatics that started to open up and show dark cherry and herbs, but never really unfolded. What did unfold was more roasted than I'd like. The palate had good fruit, but again, just pretty closed up and un-interesting. Hold?
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11/6/2016 - Dehrmann Likes this wine: 95 Points
Marcus dinner - before 2002 confuron romanee st vivant - amazing crushed fruit Pinot nose - dark color - long finish
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5/16/2016 - Papies wrote:
A bit of Flaw? bad batch (one one of the 4 we tried so far was a worthy bottle - Papies 91) or just a poor wine .
will refrain from rating once again.
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4/30/2016 - Sycamore Likes this wine: 93 Points
Nice surprise here. First aromatics raised some caution flags -- tropical fruit+smoke+chalk? Badness, right? Tannins get integrated quickly, and those other things go away too. Plus the texture just gets better and better. great balance. Delicious. Let it open and let it shine -- this rocks right now (with some air)!
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2/24/2016 - ricknat1 wrote: 91 Points
still great and enjoyable. popped and poured. i prefer giving it a little air but it was gone
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2/13/2016 - Dehrmann Likes this wine: 92 Points
Black fruit, fresh Pinot, high tannins, still contrived, closed and somewhat austere
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12/13/2015 - drwine2001 wrote:
Annual End of Year Mostly Magnum Funday (Dig Wines, San Francisco): Unevolved ruby. Fabulous aromatics-red fruits, pomegranate, toffee. Medium weight, sappy but awkward combination of fruit and structure now. The really good news is that it seems as though wood is not an issue at this point. If the palate resolves and becomes nearly as attractive as the nose, this has a chance to be really excellent with more time in bottle.
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11/17/2015 - Burgnick wrote: 91 Points
The wine was very tight. Nose had mushroom, soy sauce, and wild berries. The palate was restrained with some plums. There was also some volatile acidity. I think the wine is sleeping at the moment. It should improve with time. Too young now.
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7/5/2015 - drwine2001 wrote:
Medium ruby throughout, quite primary looking. First impression was tangy red fruit subsequently complemented by wonderful spiciness and a touch of wintergreen. Big wine for Burgundy with a strong underpinning of oak which does not interfere with the flavors. Dark red fruit, spice as noted on the nose, good acidity, and ripe tannins still to be incorporated. Very good but still somewhat blockish and foursquare. Well constituted but not destined to be a wine of grace or tremendous finesse. That said, I am confident that it will continue to improve.
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2/27/2015 - WestJohnson Likes this wine: 90 Points
Clear ruby color. Brambly, complex nose. Red fruit dominates - strawberry and cherry stones. Still some tannin that needs to resolve. Nice acidity. Still needs time.
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2/7/2015 - Tavastgatan wrote: 93 Points
@Fred_Lund: Clos de Tart 98 delivers big time for the vintage. Mature nose and lovely deep complex fruit.
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2/5/2015 - FamilyLarsson wrote: 93 Points
En helt underbar mogen doft med komplex frukt, rosor, violer, tryffel, till och med lite apelsinskal. På bara doften skulle jag gissat på en riktigt mogen bra Barolo från typ 1982.
I smaken är det däremot ingen tvekan om att det är en Bourgogne. Tyvärr så kan det inte i smaken leva upp till denna helt magiska doft. Men inget snacka om att det är ett bra vin
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1/29/2015 - justburg wrote: 91 Points
Dark red, with a slightly murky and cloudy look. This showed some age on the appearance. Nose was gorgeous, drop dead gorgeous. Lots of rose petals, violets and fresh summer flowers. Matured fruits, leather, earth and some truffles. There was so much complexity on the nose alone, this was well worth its weight in gold. Sadly, or disappointingly the palate really really struggled to live up to the early expectations. Prunes, raisins, sour cherries, tartness, some meat and rusticity. This really lacked the acidity as well, so it appeared slightly flabby. But this really went well short on the mid and back palate, lacking any form of Grand Cru complexity from such an excellent monopole. On the nose alone, this deserves a 98, but I'm really averaging it out here, because I'd look at no more than 86-88 on the palate. Maybe my expectations were high, but this is a Grand Cru, from Clos de Tart, from a good enough vintage. I'm expecting a wine to really excite me. I'm hoping this might improve slightly over a little more time, but considering the secondary characteristics and profile showed itself tonight, I'm doubting it. Drink now, and enjoy the bouquet.
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7/20/2014 - steinersing wrote: 92 Points
open and ready - almost opulent now.
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6/14/2014 - CamWheeler wrote: 92 Points
Monfortino 1971 Dinner: Served blind. Very perfumed floral nose with some spice, spice and cherry as well. Delicate and with very fine tannin, this is well balanced and still youthful. One of the best Clos de Tarts I've had.
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4/7/2014 - MC wrote:
Medium red with slight signs of age in the color. Double decanted 1/2 the bottle 3 hours before. At opening, very tight and astringent. A bit better after 3 hours, but really it took another hour to round out. This needs some time, but with a full decant 3 hours in advance it can likely be enjoyed for the cool, dark fruits and minerals it shows now along with the structure on the finish. Try again in a few years. A-
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1/7/2014 - MondovinoCA Likes this wine: 94 Points
Not nearly as progressed as the other notes stated. Still very structured with tannin and fruit both prominent. With time, eucalyptus comes out. Has plenty of life left.
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8/30/2013 - KenK Likes this wine: 93 Points
Dark aromas of blood, leather, and toast along with black cherries. Chewy dense dark dried fruit core. Zippy with nice fruit wall in mid palate, although somewhat feeling it is not yet fully strutting. Potential for further improvement is clearly there and still a very nice drink even now. Just a bit hard on the edges likely needing a bit more time.
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5/24/2013 - LBBURGJUNKIE wrote: 92 Points
This wine is in that show-me phase. It is awkward and shows the typical muddled (not stewed) nose that was typical in many 1998's when they were younger. It is making the transition from primary to secondary adding to its adolescent awkwardness. The palate showed a lot more than the nose with lots of bright red raspberries and lots of power. This should mature into a lovely grand cru burgundy. Needless to say I was one who disagreed with Burgundy Al.
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5/24/2013 - Burgundy Al wrote: flawed
Birthday Celebration (Chicago, IL): An odd bottle that I would have to think flawed even though I haven't tried this wine in several years. This came across as somewhat muddy and stewed, not terribly, but somehow showing as if heat damaged. Others disagreed.
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4/18/2013 - rnellans wrote: 93 Points
Served alongside Dujac BM and CSD. Bigger, more depth and extract. Some tannins on the finish...needs time.
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11/17/2012 - Papies wrote: flawed
Maderised. Shame
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8/22/2012 - noppakit s. wrote: 90 Points
This seems like using old barrique from 1996 or may be it's not fully opened at the moment.
Not fresh smell but better after breathing.
Nothing's special, just nice.
Should buy only from good vintages or 2000 upward.
Drink now - 2020
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2/23/2012 - rnellans wrote: 92 Points
Acquerello dinner-La Paulee SF 2012: Dark fruits. Spice, sous bois. Firm tannins and great structure along with lots of fruit. Starting to open up, but no hurry on the next one.
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11/4/2011 - Paul S wrote: 92 Points
Burg BYO at Blu (Blu, Shangri-La, Singapore): A good wine. However, given that it should have been the best red by some distance on paper, it somehow struck us all as rather underperforming when the blind was removed. I liked the nose here - little notes of earth, spice and rubber floated around a core of blueberry and dark cherry scents, and then there was a whiff of flower petals and a little touch of herbs. Very attractive with a nice typicity for a Morey - I thought it may have been a Clos des Lambrays on the nose alone. The palate, unfortunately, was a bit weak for a Clos de Tart from a decent vintage. It showed Mommessin's usual sense of extract in its dark cherry and blackberry flavours crowned with a touch of flowers and Morey spice, all supported by a savoury, meaty depth that I liked quite a bit. The balance was very proper too. However, there was just something missing both in terms of liveliness and precision, so that this came across somewhat less than a sum of its parts. The finish was impressive, with a sense of power and length as it unwound in notes of dried prune and plums sprinkled amidst more rose-petal floral notes. There was still a hint of woodiness and some drying tannins at the very end - characteristic 1998 nuances that suggested the wine could have used a bit more time in the bottle. However, the slightly dried fruit notes at the tail were a little disturbing in a Clos de Tart that was so young, indicative perhaps that the wine may not have been stored or transported in the best possible manner. A good, solid wine no doubt. But after the wonderful bottles across a span of different vintages that we have had in recent years, this was more than a little disappointing.
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10/30/2011 - ricknat1 Likes this wine: 94 Points
Another great showing for this wine. Served side by side with the 90 and 99, this is still one of the great 98s, 99 was silent in comparison and the 90 blew it away.
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10/8/2011 - Lord Rayas wrote: 95 Points
Alex Tam dinner with Norman, Marc, Chris and wives (G.E. at Luxe Manor): seductively rich and complex nose of dark fruits and sweet earth. would have merited an even higher score if not for the overwhelming dryness on the finish.
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9/28/2011 - Papies wrote:
Lots of variability in quality and evolution in this wine. 2 Bad 1 good so far... this wasnt nice.
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9/10/2011 - ricknat1 wrote: 93 Points
served with the cheese after 93 jadot beze and the intensity and freshness was outstanding. Always a crowd pleaser at our house
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8/20/2011 - ricknat1 Likes this wine: 93 Points
44: Dark fruits with a strong nose of blueberries and richwell balanced and long. This is a wine that gives real pleasure and the monopole is truly unique. It just kept getting better. Gave it 45 minutes of air
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7/8/2011 - Mark wrote:
This bottle showed overwhelming musty characteristics with little fruit showing. My wife thougth it was an old past it's prime Bordeaux. Well, the past it's prime part is about right. Tasted over five hours with consistent results. Very unfortunate.
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7/2/2011 - Papies wrote: 91 Points
A trip around France in 9 wines (The Papies, Elizabeth St, London): Nice pinot nose, elegant. Mild notes of red fruit.On the palate it had a green notes on open which gave us a scare but the sort of mellowed and vanished away after 1 hour in the bottle. Well rounded at the moment, elegant grnd cru. Could use some more complexity and depth but guess thats an issue of the 98 vintage.. Not sure how time will affect this but doesnt seem to have longevity written all over it. Drink now 91-92
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6/22/2011 - ricknat1 Likes this wine:
Opened and drank. The dark, blue fruits predominated with a strong nose of blueberries that expands in your mouth to be a rich (but not in any way cloying), well balanced and long. This is a wine that gives real pleasure and the monopole is truly unique. It just kept getting better. i would give it 30 minutes air, but an hour would not hurt
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4/17/2011 - ricknat1 wrote:
Very frustrating. 2 bottles that were not up to par at all from the same 6pack as 3 great bottles before it. Fruit just did not come formward
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2/9/2011 - SimonG wrote:
Bryan's Chambolle & Morey GC Dinner (The Ledbury, London): Quite neutral on the nose initially, opening up to a slightly savoury note. Warmer and lusher on the palate with a core of tight red fruit. Just starting to wake up but needs another five years to get going I think. ***(*)
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12/24/2010 - Pacalet wrote: 93 Points
Dark red color, nose need to swirl to open up, hints of licorice, earth and cherries, full bodied, loads of structure, deep, black currant, beef jerky, fresh ripe grapes and very very long finish. Pretty high sugar and upfront fruit. Not the best time to drink will improve with more cellaring.
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12/14/2010 - Papies wrote:
Tuesday at the Papies (The Papies, London): Poor showing, very stemmy and green. maybe a bad bottle. 5 more to go..
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11/23/2010 - devraj wrote: 94 Points
Nice deep red color. The nose itself is worth the admission, fantastic perfume of red cherries and raspberry liquer with beautiful asian spices (nutmeg, cloves...). The palate is classic Burgundy, incredibly lush and broad palate without feeling heavy, nice long sweet red fruit attack with a lingering notes of asian and wood spice in the mouth. The balance is just outstanding.
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10/16/2010 - toomuchwine wrote: 92 Points
Great nose, rich dark red fruits and lots of glycerin. Really enjoyable. On the palate, still way too tannic and primary. Had flashes of brilliance, but either this is way too young or won't resolve. Wait at least 5 if not 10 more years.
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10/2/2010 - ricknat1 Likes this wine: 94 Points
Opened and drank. The dark, blue fruits predominated with a strong nose of blueberries that expands in your mouth to be a rich (but not in any way cloying), well balanced, long pleasure. This is a wine that gives real pleasure and the monopole is truly unique. It was at its apogee after an hour, so plenty of time left for this vintage
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4/11/2010 - ricknat1 wrote: 93 Points
Popped and poured. Complex, black fruit nose that leads to a dense, rich, attack, expansive at the mid-palate and a lovely finish. This is absolutely delicious and a treat
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3/20/2010 - ricknat1 wrote: 93 Points
At Talulahs Table paired with Cheese
Complex, l fresh, black fruit nose that leads to a dense, rich, attack, expansive at the mid-palate and a lovely finish. Drinking very well on opening
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11/14/2009 - jpb2007 wrote: flawed
Vin piqué par l'acidité après une heure en carafe.
A oublier.
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8/28/2009 - cct wrote: 92 Points
Earthy and brooding pinot. The nose was deep and youthfully powerful with more earth, some asian spice, blood/iron. Rich and dense yet not heavy with dark cherries, more earth, and heme. Lovely wine with tons of time in hand. 92 pts.
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2/5/2009 - Burgundy Al wrote: 90 Points
This wine continues to withdraw upon itself, increasingly shutting down since its incredible charm at release. Still enjoyable, but probably not worth trying another bottle for another decade+.
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12/25/2008 - JScott wrote:
Opened for a Christmas party. Pulled the cork and ran into the kitchen for more stems. When I came back it was empty. The bottle smelled nice. Holiday guests are FUN.
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4/9/2008 - winefool wrote: 91 Points
Chris K. dinner (Boka): Full ruby color. Birght medium acidic nose. Big tight black cherry fruit with an angular notes. A bit of VA? Nice enough, but nothing great.
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3/4/2007 - JScott wrote: 93 Points
Very tight and not surprisingly very primary. Tingly acid provides most of the structure, but there are tannins to resolve as well. This has plenty of fruit to hang on the ample structure, though. Won't open another for at least 5 years.
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2/22/2007 - cortoncharlie wrote: 92 Points
Way too young to consume but I like what was there. Tannic and primary
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1/13/2007 - Rupert wrote: 92 Points
Masses of everything, oak, concentrated raspberry and liquourice fruit, tannin, very deep, and tight, enjoyable now, but with more age this could become very special whereas tonight it gave no more pleasure than the much simpler Savigny that followed it.
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7/12/2006 - d7jersey wrote: 90 Points
Nice balance well structured an excellent bottle
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6/24/2006 - Deaks wrote: 93 Points
crimson in colour and rich fruit and earth on the nose from the get-go. Still very youthful and primary to taste, the fruit a match for the fine tannins still in evidence. Most enjoyable but I'm sure will benefit from more time in the cellar. To re-visit in 3-5 years time!
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3/29/2006 - Burgundy Al wrote: 92 Points
Burg Dinner, Mostly Bonnes Mares and Clos de Tart (Caliterra -Chicago IL): Red fruit and good spice on nose. Flavor of strawberry on palate, seems somewhat shut down and austere for today. Moderate finish, starts to show some interesting spice. Better in 2015 or later. My long-term WOTN, but perhaps that's partly based on prior tastings over the past few years. Others just didn’t care for this wine at all.
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3/1/2006 - winefool wrote: 91 Points
Full red. Big bright red fruit aroma. Tight and acidic. Nice candied red fruit but also some canned notes. 3/06
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11/30/2005 - PhDP wrote: 84 Points
Clos de Tart (INAO Vin-Passion, Bruxelles, Belgium): Nez du sud, chocolaté, fruits noirs, lactique, boisé doucereux, mais a tendance à s'appauvrir
Attaque fruitée et savoureuse, acidité redoutable, qui domine le milieu de bouche, dissocié, pas très long, boisé vanillé
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1/26/2005 - Burgundy Al wrote: 94 Points
Sensational floral nose with great red fruit. On palate the fruit is less lush than I remember from a couple of years ago, somewhat shut down for now. Spice comes out on long finish which shows really good textures. Hold to 2010 or later.
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11/15/2002 - Burgundy Al wrote: 96 Points
Wine tasting. Superb bright raspberry and strawberry with exceptional spice. Same fruit on palate, picks up power towards end. Already a glass full of pleasure, showing amazingly well at this age. Best very young Burgundy I can remember trying.
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9/1/2001 - OneLastSyrah wrote:
($100) Wet earthy red fruit nose with dense color. Long with rather high acidity. Tight, medium bodied, maybe showing some oak. I find the acids just too overwhelming.
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