My good fortune to get a taste of this one thanks to Steve. Right now, as you'd expect this is still very tightly wound, relatively closed and years from its true drinking window. If you own 3 or less of these don't touch them until 2020+. I think this will truly be rocking around 2025-2030. Right now can't say it delivers much pleasure. The oak is in good check but the structure is out in front of the fruit and much is hidden at this point. I hoping someone pours me some of this in 2020 though! I heard it had been decanted for a couple hours too. With much more time, this could reach Burgundy perfection as you sense its power and depth.
Likely better in 5+ years time, though fantastic now. Extraordinarily well-balanced. Tinge of heat on the nose, but nothing to worry about. Great mouthfeel. Fantastic mix of still-vibrant fruit and emerging secondary components. Excellent stuff and easily the most pleasing CdT that we've had for some time, regardless of vintage.
Probably the best Clos de Tart in today's vertical tasting. Good nose. Notes of dark berry, spice wood, and wet earth. Sweet and smooth tannins. Long with good acidity level. No hint of alcohol. Good structure and complexity. Yum! 94-95 pts
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(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.
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