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Clos de Tart Grand Cru Monopole 2017 Magnum
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Clos de Tart
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.
Critics Clos de Tart Grand Cru Monopole 2017 Magnum.
Description Clos de Tart Grand Cru Monopole 2017 Magnum.
Discover the magnum format Clos de Tart 2017 Grand Cru (also available in 0.75L format)
This is a Bourgogne red wine that comes exclusively from Clos fermé de Tart, a 7.53-hectare piece of single vineyard on the Cote des Nuits.
This is a Grand Cru Classé from Bourgogne whose minimum vine age is 25 years and whose oldest vines are over 100 years old
The soil is clay-limestone with entroques for the most part. The vines are hand-harvested 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.
Annual production is around 18,000 bottles only.
La robe is intense ruby.
On the nose, marked presences of floral notes such as violet, rose with aromas of cherry, raspberry coulis and licorice.
On the palate: very complex intense red fruits such as black cherry from the Basque country or wild strawberry with great length.
To be served chambré young but it's better aged as it will have developed its immense complexity. Perfectly suited to red meats, game birds and fur, as well as full-bodied cheeses.
It's a great wine to drink young