CLOS DE TART

CLOS DE TART

MOREY-SAINT-DENIS
Owner:
Artémis Domaines
Manager:
Jacques Devauges
Website
 
Lying on the southern extremity of Morey-Saint-Denis, the Clos de Tart is one of Burgundy’s oldest walled vineyards. Despite its many centuries’ existence it has had only four owners, which is highly unusual for a prime vineyard in Burgundy! And it is one of only five Grands Crus in Burgundy under single ownership... and it is the largest!
CLOS DE TART

In 1141 the Hospitaliers de Brochon, a religious community of the village of Brochon, near Gevrey-Chambertin, sold La Forge, an already functioning wine estate, to Notre-Dame-de-Tart, a community of Cistercian nuns. The 15th century saw the construction of walls around the vineyard. After the Revolution, the estate was acquired by Nicolas-Joseph Marey, at the time sole owner of Romanée-Saint-Vivant. Finally in 1932 it was bought from Marey’s descendants by Joanny Mommessin.
The Mommessin family purchased the Clos de Tart in 1932, in the middle of the economic crisis. For twenty years, Sylvain Pitiot, has propelled the wine to heights never previously attained. Jacques Devauges, his successor, now runs succesfully the management of Clos de Tart. In October 2017, Artémis Domaines, the holding company owned by Château Latour’s owner, François Pinault, has bought Clos de Tart to the Mommesin family.

Clos de Tart has for neighbours Bonnes-Mares to the south, and Clos des Lambrays to the north. Its soil is of marl, with the presence of much limestone scree. To avoid erosion, and for improved insolation, the vines in the Clos de Tart are planted on a north-south axis rather than east-west, as is the general rule on the Côte d’Or. The Estate esches the use of fertiliser and insecticide, preferring compost and techniques such as ‘sexual confusion’ to combat grape worm.
The variety is Pinot Noir, and the vines’ very respectable age of 60 years helps towards maintaining low yields – 25 hl / ha is the average yield. Replacement of vines is done by block every 5 years, using cuttings from the most robust vines in the vineyard.
The vat-room, which was inaugurated in 1999, houses stainless-steel vats with temperature control technology. The different parcels of the Clos are vinified separately, then blended, and run off into cask by gravity. The wines are aged entirely in new oak, for 18-24 months, and are then bottled unfiltered. At the beginning to the 12th century, the place where Clos de Tart is now located was called “La Forge”. Today, a portion of the grapes harvested at Clos de Tart, particularly those from younger vines, is used to produce this Premier Cru: La Forge de Tart, the second wine to the Clos de Tart Grand Cru.

Silky texture, elegance and refinement, these have always been the hallmark of Clos de Tart. Recent vintages exhibit a degree of flamboyance, more depth, and a more pronounced oakiness in the first years of its life. The wine has a fine, deep cherry-red colour, and exquisitely pure aromas of morello cherry and raspberry, sometimes with violets. After a decade in bottle it enchants the taster with splendidly complex aromas of spice, liquorice and undergrowth, and with more time, mushrooms, leather…