x
  • Country ranking ?

    6 235
  • Producer ranking ?

    17
  • Decanting time

    45min
  • When to drink

    2020-2025

The Story

Of all the villages of the Côte de Nuits, Morey-Saint-Denis is one of the most fruitful in terms of the number of its Grands Crus. The Clos de Tart, which remains a solely-held entity, was founded by the Cistercians of Tart in 1141. Since that date, it has been owned by only three families. The Clos Saint-Denis came on the scene in the 11th century, thanks to the fortress of Vergy. The Clos de la Roche and Clos des Lambrays are both semi-monopoles and both have long histories which have involved some adjustment of boundaries between Climats. The Clos de la Roche and Clos Saint-Denis were awarded their Grand Cru appellations on 8 December 1936, Clos de Tart on 4 January 1939, and Clos des Lambrays 27 April 1981.
Facing east or slightly south of east at around 250 metres above sea-level, these Climats may be seen as a southerly extension of the Grands Crus of Gevrey-Chambertin. First comes the Clos de la Roche, then Clos Saint-Denis followed by Clos des Lambrays, and finally Clos de Tart leading to Bonnes-Mares.

 

Limestone dominates in the Clos de la Roche where the soil is barely 30 cm deep with few pebbles but with large boulders which give the climat its name. In the Clos de Tart, scree-derived soils 40-120 cm thick cover the underlying limestone. The Upper part of the Clos des Lambrays is marly with claylimestone soil further down. The Clos Saint-Denis at the foot of the slope has pebble-free brown limestone soils which contain phosphorus (like Chambertin) and clay (like Musigny).

Diversity is to be expected as each Grand Cru has its own personality. To the eye, this wine is plain ruby, sometimes a bit darker. Veiled in strawberry and violet, the Clos de Tart offers both robustness and charm. Quite tannic when young, it softens with age while gaining in complexity. The Clos des Lambrays is a true aristocrat, fully rounded in youth and with added depth and gravity as the years go by. The Clos Saint-Denis impresses by its finely–tuned nuances – this wine is the Mozart of the Côte de Nuits. The Clos de la Roche is firmer, deeper and more serious, closely akin to Chambertin. Aromas of humus and truffle are often precursors to notes of small red or black fruits. A small part of the BONNES-MARES appellation lies in this commune, but the greater part is in Chambolle-Musigny. (See Fact-sheet No. 5).

Intense and full-bodied when fully mature, these wines have a densely tannic texture and an aromatic richness which makes them a fitting - and equal - partner for feathered game. They are perfect, too, with a rib steak and, for lovers of Asian cuisine, adapt well to the aromatic intensity of glazed poultry. Their supple but virile tannins go well with veal (braised or in sauce) and with roast or braised lamb. One must also not forget their invaluable affinity for strong-flavoured soft-centred cheeses.

Serving temperatures : 12 to 13 °C for young wines, 15 to 16 °C for older wines.

 

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Vintage 2004

Informations

Pale red in colour. Penetrating scents of redcurrant fruit with notes of ash. Fruit-fragrant, yet the constraint of the vintage is evident, shutting down the range of potential fruit allusions. On the palate: deep, full, intense, flavoury, long and spiced. The fruit is fully ripe when you analyse it in the mouth, and I haven't found this much glycerol on many 2004s; it has both power and drama. There is, as always with this vineyard in recent years, innate purity and concentration; it's a Grand Cru down to the soles of its boots. Yet it's also very true to its vintage, in that the ripeness is evidently stolen from the jaws of winter; this is a bare, pared ripeness, without any intrinsic generosity. All redcurrant; no hint of black cherry. A good wine, in sum, to illustrate why 2004 isn't a good vintage. I wouldn't keep beyond 10 years. Tasted 10 December 2007. (Andrew Jefford - Circle of Wine Writers).

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Latest Pro-tasting notes

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Written Notes

Medium colour. Still youthful. A little dry tannin on the nose, but fresh and succulent enough underneath. Medium body. Just lacking a little richness and dimension but now softening. Not great by any means but a pleasant bottle with at least some style.

CLOS DE TART 2004 This nose is bursting with green and balsamic notes of fresh cut wood, pine forest, grass and herbs. There is an underlaying core of light dark fruit but it hardly comes thtough. A very different nose but somehow typical for the vintage I guess. Much more fruit on the medium bodied palate than the nose but still with a very obvious green note that cuts through the mid-palate and ads flavours of pencil shavings and herbeacous notes. Still the wine is somewhat fresh and has decent length but its far below the usual quality for Clos de Tart. Drink now-2020 87p.
  • 87p

Information

Origin

Macon, Burgundy

Other wines from this producer

Chablis Premier Cru Fourchaume

Chambertin Grand Cru

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Wine Moments

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 Clive Coates / MW, Wine Writer (France)  tasted  Clos de Tart 2004  ( Mommessin )

Medium colour. Still youthful. A little dry tannin on the nose, but fresh and succulent enough underneath. Medium body. Just lacking a little richness and dimension but now softening. Not great by any means but a pleasant bottle with at least some style.

9m 5d ago

87p
 Totte Steneby, Sommelier (Sweden)  tasted  Clos de Tart 2004  ( Mommessin )

"CLOS DE TART 2004

This nose is bursting with green and balsamic notes of fresh cut wood, pine forest, grass and herbs. There is an underlaying core of light dark fruit but it hardly comes thtough. A very different nose but somehow typical for the vintage I guess.

Much more fruit on the medium bodied palate than the nose but still with a very obvious green note that cuts through the mid-palate and ads flavours of pencil shavings and herbeacous notes. Still the wine is somewhat fresh and has decent length but its far below the usual quality for Clos de Tart.
Drink now-2020
87p."

4y 8m ago

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