Burghound | Rating: 94A ripe but cool and highly complex nose of moderately wooded aromas of violets, cassis, black berry and anise hints. The superbly rich and velvety broad-shouldered flavors possess outstanding size, weight and mid-palate concentration that coats the palate with dry extract and enrobes the firm tannic spine to the point where it is more of a background element than usual. There is excellent energy and precision to the dusty, pure and driving finish. This well-balanced effort should require between 15 and 18 years of cellar time to be at its best.Author: Allen Meadows
International Wine Cellar | Rating: 95Good full red. Deep, sweet, classic Clos de Tart aromas and flavors of dark raspberry, dried flowers, minerals and fresh violet and rose. Dense, round, superripe and compellingly sweet but not a bit roasted. Utterly mouthfilling, fine-grained wine with a broad, wonderfully sweet finish that saturates the entire palate and builds impressively. The serious, noble tannins arrive late. The pH here is in the 3.55 to 3.6 range, according to winemaker Sylvain Pitiot. The cool harvest of 2010 was perfect for Pitiot's late-picking strategy, as this wine is dense and fully ripe without excessive alcohol or any dehydrated fruit character.Author: Stephen TanzerIssue: March/April 2013
Wine Advocate | Rating: 98Tasted at the pre-dinner vertical to mark Sylvain Pitiot's retirement from the domaine, the 2010 Clos de Tart Grand Cru would have been made by angels if not Sylvain Pitiot (angels that had graduated from University of Dijon with a degree in oenology). The nose is so ineffably pure that it is guaranteed to bring a tear to the eye. In a strange way it reminds me of a top Armand Rousseau with its awe-inspiring transparency. The palate is ethereal - divine balance, a gentle grip, a saline edge and poise on the finish that takes your breath away. Iron fist in a velvet glove, etc. This is surely legend in the making.Author: Neal Martin
Mommessin began in southern Burgundy as an inheritance from the Cluny monks. Founder Jean-Marie Mommessin built his wine business on the Grange Saint-Pierre estate in 1865, and soon claimed multiple vineyards under the Mommessin name. By far the most fruitful of these purchases was the renowned Clos de Tart, which Mommessin acquired from the Marey-Monge family in 1932. As the decades passed, the estate moved its head offices to the heart of Burgundy, focusing most strongly on its Clos de Tart label. By 1996, the vineyard was well-established as a quality Burgundy producer, but it gained an exemplary status under the new winemaker Sylvain Pitiot. When he took over the estate's daily operations, Pitiot's meticulous methods and attention to detail resulted in wines that received the highest ratings of any previous vintages produced on the estate. Today, Clos de Tart has defended its title as one of the best wine labels in the center of Burgundy.
The House Mommessin motto states that "Humans are in the service of the grapes." Pitiot takes this idea seriously, using biodynamic techniques to make his wines. The bottles are always unfiltered after being matured in 100 percent new oak, which Pitiot has said results in more terroir-specific wines. The Clos de Tart label is made using a blend of the best plots and oldest vines in the vineyard. Each plot is vinified separately before being blended together just before bottling, based on the type of soil in which they grew. Although the AOC allows for higher yields in the region, Mommessin keeps its grapevines severely pruned back, resulting in significantly lower yields than average. This, coupled with the age of the vines, produces grapes that are more concentrated in flavor and that ripen more easily. To further take advantage of these qualities, Mommessin has the latest harvests of nearly any Burgundy producer, and pre-macerates the grapes before barreling.
Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, and reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable.
Collector Data For This Wine
- 191 bottles owned
- 28 collectors