Burghound | Rating: 95A wonderfully fresh, bright and layered nose reflects notes of cool red and black cherry, plum, violet, lavender, earth and a subtle, but not invisible, touch of wood. There is notably more volume and mid-palate concentration to the relatively supple medium weight plus flavors that tighten up noticeably on the dusty, balanced and exquisitely persistent finish where a hint of bitter cherry pit surfaces. Like the La Forge this is certainly well structured yet it's not so youthfully backward to prevent this from being enjoyed on the younger side.Author: Allen Meadows
Wine Advocate | Rating: 99The 2016 Clos de Tart Grand Cru was assessed from a blend of all the component parts (except the young vines) that I previously tasted separately, as I have done over the last decade. The final blend will be 80% new oak, whereas my sample contained 100%, although this was discrete and enmeshed with the fruit. It has a fascinating bouquet, much more nuanced than those from a decade ago, dark fruit, a little earthier, with the stem addition lending it more freshness and even, dare I say, slightly green -- and I mean that in a very positive sense. The palate is medium-bodied with crisp acidity, a core of slightly candied black cherry and blackcurrant fruit framed by quite 'strict' tannin and a fresh, marine-influenced, brine-tinged finish that lingers long in the mouth. There is a sense of harmony and completeness here that, even over 20 years tasting at this address, I have rarely encountered. You can just feel the frisson in this wine. One of the finest wines from the Cote d'Or in 2016. It's that simple.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.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from , where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include , , , and .
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in , particularly and , and top producers include , , and .
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.
Collector Data For This Wine
- 63 bottles owned
- 12 collectors