The 7.5 hectares monopole Clos de Tart is situated just south of Morey-St-Denis and has remained intact since its creation in the 12th century. It was granted Grand Cru classification in 1939.
When the Mommessins sold their négociant business to Jean-Claude Boisset they retained ownership of the Clos du Tart, which had been bought in 1932 from the Marey-Monge family. After a long period of producing competent but not always inspiring wines, Clos de Tart moved up a significant gear with the arrival of the hyper-meticulous Sylvain Pitiot in 1996.
Nowadays they usually make a Grand Cru from the best plots and older vines, and a Premier Cru from younger vines. Monsieur Pitiot and his team are totally focused on producing sublime wine of thevery highest standard in the magnificent surroundings of this ancient property.The wines are matured in 100% new oak and are bottled unfiltered. They display a seductive perfumed nose and are harmonious, refined and complex on the palate.
93 Points Robert Parker Wine Advocate
Tasted at the pre-dinner vertical to mark Sylvain Pitiot’s retirement from the domaine, the 1999 Clos de Tart Grand Cru is certainly the best vintage until the 2002, although I prefer the later vintage, which has a little more elegance and precision. Still, the nose here is not too shabby with gorgeous red plum and bergamot scents, dried rose petals and cold stone scents. The palate is medium-bodied with firm, strict tannin. The fruit is edging away from this 1999 and being substituted with attractive black pepper, bay leaf and Earl Grey tea notes. What remains is the weight and presence of this Clos de Tart that lingers wonderfully in the mouth. This might be considered as Pitiot’s first, but not last success at the estate. Tasted September 2015.