Clos de Tart, Grand Cru
    Clos de Tart

    Clos de Tart, Grand Cru,

    Destination

    vintage

    Clos de Tart, Clos de Tart, Grand Cru, 2008

    Justerini & Brooks Tasting note
    Clos de Tart, Clos de Tart, Grand Cru, 2008
    Maturity:
    Drink Up
    ABV:
    14%
    94/100
    Neal Martin, Vinous
    The 2008 Clos de Tart Grand Cru has long been one of my favorites from Sylvain Pitiot’s reign. It was picked October 3–6 at 29.2hlha with 13.58° alcohol, then matured for 17 months in new oak. For the first time, most of the cuvées included 30% to 50% whole bunches, one cuvée 100%. It has long been more open and welcoming on the nose compared to other vintages, featuring brambly red fruit, forest floor and light black truffle scents that become smokier with time. The palate is medium-bodied with supple and abraded tannins, turning savory with aeration and revealing hints of meat juices toward the saline finish. While it might lack finesse, it does sport considerable length and should offer another 15–20 years of drinking pleasure. Tasted at a private Clos de Tart dinner in London.
    Date Reviewed:
    02/2019

    specifications

    country:
    France
    region:
    Burgundy
    Appellation:
    Producer:
    Clos de Tart
    style:
    Grape Variety:
    Allergen Information:
    This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.
    Clos de Tart

    Clos de Tart

    Clos de Tart was originally established by some cistercian nuns in the 12th Century whose order carried the Notre Dame de Tart. It was was classified as Grand Cru in 1939. Since 1996, this Grand Cru has experienced a revival in fortunes. The wines had shown none of their potential greatness until the arrival of Sylvain Pitiot. Since then this Monopole, still completely owned by the Mommessin family, has been making superb wine. There are 7.53ha comprising a range of micro terroirs depending on the subsoil composition or the elevation. The vines are trained to Cordon de Royat and yields are low, rarely more than 25hl /ha. After fermentation, the wines are aged in oak barrels from 16-18 months and are hand bottled the second spring after the vintage without fining or filtration. Depending on the vintage a second wine is sometimes made, Morey St Denis 1er Cru La Forge. The wines are hand harvested at full ripeness and make for some of Burgundy's expressive and luxurious wines.

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