Vinous | Rating: 95A deep, dense wine, the 2012 Clos de Tart presents an incredibly appealing personality, although it is going to need quite a bit of time to shed some of its considerable youthful exuberance. Cherry jam, plum, dark spices, menthol and new leather flesh out in a wine of substantial depth and pure intensity. The 2012 is going to require considerable time to fully come together, but it is hugely appealing and totally sexy, even at this early stage.Author: Antonio Galloni
International Wine Cellar | Rating: 95Deep red-ruby. Superripe, rather wild aromas of violet, game, woodsmoke, chocolate, bacon fat and truffley underbrush; reminded me a bit of Cote-Rotie. Big, rich, tactile and deep, showing both a superripe character and slightly medicinal acidity to the flavors of dark berries, chocolate and smoky minerality. Has the balance of a big Bordeaux. Very rich but energetic wine with superb depth of flavor and substantial, fully ripe tannins. This is way beyond the 2011 in dimension and seems built for a long life in bottle. According to Pitiot, most of the components of this wine were picked with potential alcohol in the range of 13.6% to 13.8%.Author: Stephen TanzerIssue: January/February 2014
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
- 144 bottles owned
- 21 collectors