2006 Clos de Tart, Grand Cru, Domaine de Clos de Tart

2006 Clos de Tart, Grand Cru, Domaine de Clos de Tart

Product: 20068036601
2006 Clos de Tart, Grand Cru, Domaine de Clos de Tart

Description

With an extraordinary intensity of fruit, including a succulent dollop of blackberry, this wine has a very impressive, deep red-black colour. The harmonious bouquet reveals well-integrated oak whilst the ever-present tannins are dominated by succulent fruit. Marvellously intense, this is a dynamic and vibrant wine.
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About this WINE

Domaine Clos de Tart

Domaine Clos de Tart

The 7.5 hectares monopole Clos de Tart is situated just south of Morey-St-Denis and has remained intact since its creation in the 12th century. It was granted Grand Cru classification in 1939.

When the Mommessins sold their négociant business to Jean-Claude Boisset they retained ownership of the Clos du Tart, which had been bought in 1932 from the Marey-Monge family. After a long period of producing competent but not always inspiring wines, Clos de Tart moved up a significant gear with the arrival of the hyper-meticulous Sylvain Pitiot in 1996.

Nowadays they usually make a Grand Cru from the best plots and older vines, and a Premier Cru from younger vines. Monsieur Pitiot and his team are totally focused on producing sublime wine of thevery highest standard in the magnificent surroundings of this ancient property.The wines are matured in 100% new oak and are bottled unfiltered. They display a seductive perfumed nose and are harmonious, refined and complex on the palate.
 
The vineyard is run more or less organically but without certification. With the help of Claude Bourguignon the different zones have been carefully mapped out according to soil types, and these are now picked separately and vinified apart in stainless steel tanks in the new cuvérie designed by Sylvain Pitiot in 1999. Yields are maintained well below the permitted maximum by diligent pruning and debudding, with green harvesting if necessary. Typically the harvest here is one of the latest in the region, as Sylvain likes to be sure of full phenolic ripeness.
 
Until recently the grapes were destalked but not crushed, though there are currently ongoing experiments with various percentages of stems, cutting across the usual separation into cuvées designated by their soil types. Cuvaison usually lasts three weeks including a pre-maceration and further time in tank after fermentation with some cuvees being heated at the end to stabilise the colour and destroy unwelcome lactases. The wine is then run off into new barrels in the first year cellar on the ground floor, using Tronçais and Allier wood from a variety of coopers. After a year the wines move down to the lower cellar, being racked only if necessary. The final blend is only put together just before bottling, with some wine destined for the second label, Morey –St-Denis 1er Cru, La Forge du Tart, in most years.

Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.

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Morey-Saint-Denis

Morey-Saint-Denis

Morey is sometimes ignored between its two famous neighbours, Chambolle-Musigny and Gevrey-Chambertin, but its wines are of equal class, combining elegance and structure. Morey-St Denis, being that little bit less famous, can often provide excellent value.

The four main Grand Cru vineyards continue in a line from those of Gevrey-Chambertin, with Clos St Denis and Clos de la Roche the most widely available. Clos des Lambrays (almost) and Clos de Tart (entirely) are monopolies of the domains which bear the same names.

Domaine Dujac and Domaine Ponsot also make rare white wines in Morey-St Denis.

  • 64 hectares of village Morey-St Denis
  • 33 hectares of Premier Cru vineyards (20 in all). Best vineyards include Les Charmes, Les Millandes, Clos de la Bussière, Les Monts Luisants
  • 40 hectares of Grand Cru vineyard. Clos de Tart, Clos des Lambrays, Clos de la Roche, Clos St Denis and a tiny part of Bonnes Mares
  • Recommended Producers: Dujac, Ponsot, Clos de Tart, Domaine des Lambrays

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Pinot Noir

Pinot Noir

Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.

Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.

Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.

The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.

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Reviews

Customer reviews

The Wine Advocate93/100
Burghound93/100

Critic reviews

The Wine Advocate93/100
The 2006 Clos de Tart reflects only a minor inclusion of stems when compared with the 2005, as well as a lighter regimen of pigeage. The ripeness of lightly-cooked black raspberry, cassis, and cherry here pushes in the direction of liqueur or even syrup, with notes of vanilla, lanolin, coconut, and caramel from the (100%) new barrels further contributing to a confectionary personality. This is silken in its sumptuous smoothness and finishes with a vibrant sense of palate-staining fruit intensity and grip. For all the persistent impression of sweetness present, in the end there is brightness as well. Depth here comes via chocolate richness, whereas I would personally have welcomed some signs that mineral or animal mystery was in the offing. Almost certainly, though, this will keep well for a decade or more, during which it might gain in interest or intrigue to match its sheer sweetness and unctuousness of fruit. Sylvain Pitiot who compares 2006 results here with 2001 only began picking the Clos de Tart on September 27, and then took five days for completion. He normally vinifies half a dozen different lots, adapting the fermentative regiment to the corresponding parcels (in consultation with soil authority Claude Bourguignon) and to the varying age of vines of this large monopole, and assembling the wine only after the personality and potential of the components has become clear.
David Schildknecht - 22/12/2009 Read more
Burghound93/100
A moderate dollop of new wood frames very ripe yet airy and elegant black raspberry and cherry aromas that are exceptionally fresh and dissolve into rich, suave and very pure full-bodied flavors that are wonderfully seductive as they just ooze dry extract that renders the otherwise very firm tannins almost invisible on the mouth coating, concentrated and strikingly long finish. While this is certainly a big wine, it is actually quite refined and elegant, indeed very much in the style of the '01 as Pitiot suggests. It doesn't quite have the sheer depth and incredible delineation of the '01 but this is high class juice all the same that is built to age.
Burghound, Jan 2009 Read more