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2014 Domaine du Clos de Tart Grand Cru Monopole

2014 Domaine du Clos de Tart Grand Cru Monopole

Has a very well defined bouquet with cranberry and wild strawberry fruit, fine mineral tones and is quite harmonious with hints of wet limestone.'
95-97 Points - Neal Martin, Wine Advocate

$699.00 Per Bottle


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  • One of the rarest, most prestigious estates in the entire Cotes de Nuits, Clos de Tart is one of the last remaining Grand Cru Monopole vineyards in existence. The 7.5 hectare walled site, located in Morey-Saint-Denis was established by Cistercian monks in the 12th century, and has only changed owners three times in its entire history.

    Classified as Grand Cru, the importance of the vineyard was put in to perspective when it was recently sold in 2017 to the Artemis Wine Group for over 200 million Euros. Artemis own Chateau Latour, and are also part of the parent company for the likes of Gucci! The sale was a record for the region, and makes you understand the pedigree and importance of this quite small patch of dirt. There is very little agricultural land, anywhere in the world, that can even dream of achieving these princely sums.

    Sadly, the spiralling price of the land, has also meant the prices of strictly limited and rare wines like this, will start to skyrocket. The 2016 vintage of Clos de Tart is expected to sell in Australia for almost $2000 a bottle, putting it more in line with the likes of the other famous Grand Cru Monopole's Domaine de la Romanee Conti and La Tache.

    The great Clos de Tart estate is today in the hands of  one of the most knowledgeable and talented régisseurs (manager/winemakers) Sylvain Pitiot. Since he took over the Estate in the late 90s, Sylvain Pitiot, whose name you may have seen on his widely used Burgundy maps and books such as The Wines of Burgundy and Nouvel Atlas des Grands Vignobles de Bourgogne, has made numerous changes. Those who like to think of Burgundy as static (same great makers, same terroirs producing the same styles of wines) should look away now. This is a domaine on the move. Pitiot openly acknowledges that the style of Clos de Tart has changed dramatically since he took over and particularly so since the 2006 vintage.

    Today the wines are harvested later and at much lower yields (25-30hl/ha are the norm with 27hl/ha the yield in ’07). There is a rigorous fruit selection and the winemaking and viticulture are much more natural (in regards the shunning of chemical inputs) but also much more precise (the winery equipment is state of the art). In short, much more work now goes in to the viticulture and winemaking and the wines show greater ripeness, more intensity and more purity. These are all positives which, are, sadly, reflected in the price which has risen significantly in recent years. 


    A rare gem, Clos de Tart has been owned by the Mommessin family since 1932 — only the third proprietor of this historic domaine founded in 1141 by Cistercian nuns. Located on the very best slopes of Morey-Saint-Denis in the Côte de Nuits, Clos de Tart, only 7.53 hectares (18.6 acres) in size, is the largest grand cru monopole in Burgundy, with a picturesque, 15th-century, stone wall surrounding the grand cru vineyard.

    Clos de Tart carries the distinction of being one of the few grand cru monopoles in Burgundy that comprises an appellation in its entirety. Clos de Tart makes just two wines. Low-yield, old-vine vineyards are harvested by hand and vinified in six separate lots, and the best lots achieve the bottled status of Clos de Tart Grand Cru. 

    The oldest planted parcel dates back to 1918, though the average vine age is 60 years. With its own clonal nursery, Clos de Tart employs massal selection to protect its provenance during regular replanting of the old vines. The vineyard holds the rare distinction of being planted north to south, perpendicular to the slope, a planting method found in roughly 1 percent of vineyards in Burgundy, but critical to combat erosion and provide optimum sun exposure. Clos de Tart encompasses many different soil profiles within its four walls, all very rich in limestone and clay.

    One of the key advances that has occurred under Sylvain Pitiot’s reign has been a far deeper understanding of the various segments of the Clos and his decision to harvest and ferment each parcel separately. A Grand Cru of this size is obviously not homogenous and there are significant differences in soil types, gradient, elevation and vine age across the site. Perhaps the most significant difference is in the soils (more limestone here, more clay there, more rocky here, finer soil there). The gradient also gets far steeper as you head up the slope and the elevation changes by as much as thirty metres.

    The average age of the vines is 60 years with some parcels now over 100 years old. The different parts of the vineyard ripen at different times so they are picked separately. They are then fermented on their own and assembled down the track, assuming they reach Pitiot’s exacting standards. Some of the stems can be used if they get ripe enough but there is no recipe. To combat erosion, the vines have been planted in rows running north-south, perpendicular to the slope. This planting method is found in only approximately 1% of Burgundy’s vineyards. Organic growing methods are practiced as much as possible. 


    'Vibrant, ripe blackberry plus delicate notes of rose, a gorgeously silky texture and sweet-spice finish. I tasted the seven parcels that make up this final wine and it is clear that there’s a sensational synergy in the blending.'
    96 Points - Decanter Wines

    'The 2014 Clos de Tart Grand Cru will contain 40% whole bunch fruit in the final. It was picked from September 17 until September 22. This blend that I tasted included the young vines at the bottom of the vineyard that may or may not be deselected to make a Forge de Tart (the decision will be made next year). It is also the first vintage that does not include old vines at the northwest corner that were pulled up in spring 2014, due to be replanted in four years' time. It has a very well defined bouquet with cranberry and wild strawberry fruit, fine mineral tones and is quite harmonious with hints of wet limestone. The palate is medium-bodied and I feel this has tightened up since I tasted it in September 2015. The fruit also seems a little darker. Blackberry and wild cherry, with a hint of cola and certainly more tangible mineralité on the finish, as you can feel the mouth tingling long after it has bid adieu. Drink 2020-2045.'
    95-97 Neal Martin, Wine Advocate

    'What we tasted was not a finished wine, but the ‘hypothetical blend’.  Clear and light in colour, with cleanly defined, fresh yet sweet scents of raspberry.  After that youthful sweetness, the incision of the palate was a shock: high-focus, pure, long and thrusting, and grippy towards the finish.  Brilliantly sustained by its raspberry fruits, though; long and pure on the finish.' 
    93-95 Points, Andrew Jefford

    'Tasted at the pre-dinner vertical to mark Sylvain Pitiot's retirement from the domaine, the 2014 Clos de Tart Grand Cru has a crisp, brambly bouquet with a touch of black tea hovering in the background; it is slightly autumnal and very elegant. The palate is very well balanced and natural, the acidity well judged with a pleasing saline aspect. There is a weightless intensity on the finish with just a dash of black pepper on the aftertaste. This is fulfilling its potential, but I will re-taste later this year to investigate further.'
    94-97 Neal Martin, Wine Advocate

    'Bright, dark red. Multidimensional nose offers scents of raspberry, strawberry, cherry, cardamom and Oriental spices, with a faint suggestion of roasted ripeness (the wine weighs in at about 13. 5%). A compellingly sweet, explosive bomb of fruit in the mouth but with nothing sloppy or extreme about it. There's something Musigny-like about this wonderfully seductive, utterly delectable wine, which displays great finesse to its tannins and outstanding rising length. Positive notes of pepper and herbs contribute to an impression of grip but barely make a dent in the wine's extraordinary fruit. I also tasted a blend that omitted the young-vines cuvée. It was darker and denser but also thicker and more brooding. While this version would obviously age more slowly and last longer, I missed the element of juiciness injected by the younger vines.'
    93-96 Points - Stephen Tanzer, Vinous

    'There is whiff of new wood framing the intensely floral-suffused nose and in particular rose petal and lavender that add elegance to the fresh mix of mostly red and dark currant scents that are trimmed in discreet earth hints. There is a lovely sense of energy to the moderately dense middle weight plus flavors that culminate in a dusty, palate coating and beautifully long finish. At this point in its maturity and with this specific blend of components I would describe the 2014 version as understated and harmonious if less elegant than the 2013 was at the same point. We will of course see what ultimately is bottled but for now this seems very promising.'
    92-94 Points - Allen Meadows, Burghound