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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 more 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 vineyard of a single parcel 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 it is today, in Bourgogne, the largest Monopole classified in Grand Cru.
It is a single piece of land 300 meters long and 250 meters wide facing east-southeast planted north-south perpendicular to the slope line to better fight 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 and key to the great vineyards of France. The entire vineyard has an average age of 60 years and some vines are more than 100 years old.
The harvest usually takes place in mid-September. The yield is very low at around
3,000 liters per hectare and the wine is aged in new barrels for about 18 months.
The wines are aged in the deep cellars built on two floors before being shipped around the world.
Morey-Saint-Denis 1er cru "La Forge de Tart" 2017 is a Premier Cru from Bourgogne.
Second wine from Clos de Tart Grand Cru, this wine comes from the Monopole's youngest vines. Volumes produced therefore vary from year to year.
In order to enrich the wine's range of aromas, 15% whole bunches are deposited in the vat before vinification.
Maturing lasts 18 months in barrels, half of which are new.
The Forge de Tart 2017 offers an aromatic bouquet marked by red fruit and a touch of spice.
The tannic structure is very dense but the tannins are well ripened, leaving no impression of dryness on the palate.
The wine is dynamic and the finish has plenty of bite.
It will be appreciated from an early age.
It will pair perfectly with red meats but also full-bodied cheeses.
