Wine Advocate | Rating: 97The 2014 Clos de Tart Grand Cru will contain 40% whole bunch fruit in the final. It was picked from September 17 until September 22. This blend that I tasted included the young vines at the bottom of the vineyard that may or may not be deselected to make a Forge de Tart (the decision will be made next year). It is also the first vintage that does not include old vines at the northwest corner that were pulled up in spring 2014, due to be replanted in four years' time. It has a very well defined bouquet with cranberry and wild strawberry fruit, fine mineral tones and is quite harmonious with hints of wet limestone. The palate is medium-bodied and I feel this has tightened up since I tasted it in September 2015. The fruit also seems a little darker. Blackberry and wild cherry, with a hint of cola and certainly more tangible mineralite on the finish, as you can feel the mouth tingling long after it has bid adieu.Author: Neal Martin
Burghound | Rating: 94There is whiff of new wood framing the intensely floral-suffused nose and in particular rose petal and lavender that add elegance to the fresh mix of mostly red and dark currant scents that are trimmed in discreet earth hints. There is a lovely sense of energy to the moderately dense middle weight plus flavors that culminate in a dusty, palate coating and beautifully long finish. At this point in its maturity and with this specific blend of components I would describe the 2014 version as understated and harmonious if less elegant than the 2013 was at the same point. We will of course see what ultimately is bottled but for now this seems very promising.Author: Allen Meadows
Self | Rating: 98Author: RaViCo
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.
Collector Data For This Wine
- 113 bottles owned
- 14 collectors
- Average collector rating: 98
(Out of 14 collectors)