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A Grand Cru from a single plot of 7.5 hectares in Monopole
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The Bernardine nuns of the Abbey of Tart, a dependency of the famous Abbey of Citeaux, founded Clos de Tart in 1141.
In 1791, Clos de Tart became the property of the Marey-Monge family, one of whose most famous members was Monge, founder of the École Polytechnique in Paris and a mathematician who accompanied Napoléon to Egypt. Then it was sold in 1932 to the Mommessin family, originally from the Mâconnais, who are the sole owners to this day. It is a single parcel vineyard of 7.53 hectares located on the finage of Morey-Saint-Denis in Côte de Nuits.
Since its creation, this Clos has never been parcelled out and is today, in Bourgogne, the largest Monopole classified in Grand Cru.
It's a single 300-metre-long, 250-metre-wide parcel with an east-south-east exposure, planted north-south perpendicular to the line of the slope to better combat erosion. The plot is surrounded by a 1.2 km stone wall, hence the name Clos.
The soil is clay-limestone with a majority of limestone, a perennial condition that is key to France's great vineyards. The entire vineyard has an average age of 60 years, and some vines are over 100 years old.
The... See more ...
It is a red wine from Burgundy that comes exclusively from the closed Clos de Tart, a piece of vines of a single block of 7.53 hectares of the Cote des Nuits.
It is a classified Grand Cru of Burgundy whose vines are at least 25 years old and whose oldest vines are over 100 years old.
The soil is mostly clay and limestone with entroques. The vines are harvested by hand and the wine is aged in new oak barrels in an air-conditioned cellar for 10 months and then lowered into deep cellars for 8 to 14 months depending on the qualities of the wine before bottling. The annual production is of the order of 18,000 bottles only.
The robe is intense ruby.
In the nose, marked presence of floral notes such as violet, rose with aromas of cherry, raspberry coulis and licorice.
In the mouth: very complex intense red fruits such as black cherry from the Basque country or wild strawberry with a very nice length.
To be served young, but it is better aged as it will have developed its immense complexity. Perfectly suited to red meats, game and feathered game as well as strong cheeses.
