Clos de Tart, Grand Cru,

Destination

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

Justerini & Brooks Tasting note

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

The 2008 was fermented with nearly 50% whole bunches, aged in oak barrels for 17 months and bottled without filtration. A powerful complex and very harmonious wine. This is strong but not over-bearing, exhibiting ripe fruit flavours but with a fresh seam of acidity running through it. This is very Burgundian, very Pinot but at the most sophisticated end of the scale, it is beautifully elegant, yet at the same time has the structure to ensure good ageing potential. The nose is particularly floral, even for Clos de Tart, with notes of violet, cherry blossom and rose, whilst the palate displays lush, but crisp cherry,raspberry and blueberry fruit with a damson sweetness, with an earthier background of undergrowth and deep rock minerals. Glorious.

Maturity:

Drink Up

ABV:

14%

96/100

Neal Martin, Vinous

The 2009 Clos de Tart Grand Cru is a wine that turns everything up to 11. It was picked from September 15 at 29.4hl/ha with 13.6° alcohol, then matured for 17 months in new oak. There was some whole bunch here, although I do not know the exact percentage. The incredibly intense, powerful bouquet of red cherries, kirsch and cranberry is augmented by light floral scents, although there is more glycerin here than I recollect on previous bottles. The palate is medium-bodied, muscular and well-balanced, offering firm, grippy tannins that lacquer the mouth. As I have observed before, with aeration this becomes more clenched and more like the 2010 in style, though I seek a little more detail on the finish, where the precocity of the growing season blurs the edges. Give it another three to five years. Tasted at a private Clos de Tart dinner in London.

Date Reviewed:

02/2019

Drinking Window:

2020 - 2040

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Allergen Information:

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