Clos de Tart, Clos de Tart Grand Cru

Quite a dark Wien from colour to nose and even at times had a soft burnt feel but this more from the toasty oak va burnt vintage . Rich still quite young dare we say and with a lot of life ahead and so much more to give once the secondary side kicks in. 93-95 for now

2002 vintage

La Paulée: Verticals Tasting; 3/5/2026-3/15/2026 (San Francisco) : Ruby in color. Raspberry, strawberry, cranberry, with some slight cinnamon. Also picked up some fresh-cut lawn. This is still young and somewhat fruity. Would pair well with stuffed peppers.

2012 vintage

La Paulée de San Francisco Verticals Tasting (The Pearl, San Francisco) : Light ruby. Medium to light weight. Powerful and backward. Black fruit, excellent acidity and terroir, very tannic. This may be the most shut down wine of the day. Will it ever be more forthcoming?

2012 vintage

Surprisingly open with plenty of violets, flowers and spice. Good purity with hint of the earthiness.

2005 vintage

Over ripe raspberries, over ripe red cherries, orange peel, fresh cilantro and meaty mushrooms on the nose. A hint of plastic/reductivity, and a medium + intensity of aromas. The palate is pretty consistent, with the red fruits taking on a macerated quality. This feels like it's starting to show its age, though the herbal quality helps balance things out. High intensity of flavors. Texturally big and a little brooding. Medium + body with medium acid and medium - tannins. Drink …

2001 vintage

Still closed but I’m optimistic. Needs another 5 years and probably more.

2014 vintage

Nose: earth, tar, hoisin sauce Notes: 13.5% ABV. This is quite disappointing. This is lacking elegance and finesse thus a little unbalanced and overwhelming. From time to time I would encounter a Tart that is flat, heavy and uninteresting. I wonder if this is bottle variation as there are no fruits and nothing interesting here to offer. Drink: now+ Rating: 86

1999 vintage

AK's birthday : Unlike the last bottle a couple of weeks ago this was quite unintegrated with protruding oak and slight over-ripeness that was more in line with my previous experiences with Clos de Tart, but did improve with air. Interestingly a friend whose palate I respect said she preferred this over the previous bottle that we had.

2001 vintage

Aromatics offer up notes of mineral and cigarette tobacco. Tart and bitter cherry mash on the palate, persistent finish. Appears to have underlying substance that is not forthcoming. Not an engrossing performance.

2005 vintage

BYO JK Dinner (NYC) small pour&brief notes Opaque and impenetrable, toasted and smoky notes from the barrel, then oaky and ashy, concentrated but an over extracted wine with dry structure behind. The Clos de Tart vines yield naturally powerful juices, so if this is picked late, sulfured before AF, cold soaked, over extracted during AF, in a very hot vintage where the skin to juice ratio is high, the extract is just going to be overdone and through the roof, …

2009 vintage

Beautiful. Deep maroon, with faint shades of brown around edges. On first pour and sip, a bit tannic, which quickly dissipated. Smooth, velvety and all you�d expect of a Grand Cru. Has a few good years left.

1999 vintage

Le vin n'a pas vraiment bougé depuis la dernière dégustation, et n'a pas progressé avec toujours cette délicatesse, mais, une finale pas forcément agréable de tabac froid.

2005 vintage

Paulee #2 of the week - hosted by Sothebys - short notes transcribed from my phone... (La Caveau des Arches) : Another one of my contributions for the evening. The journey on this bottle was a purchase from K&L (San Francisco) at auction in 2012, to my cellar in Princeton, then New Hope, back to its birthplace at a fun venue to be opened...:) Last tasing note 2020. Medium/light ruby color. Nose is dusted red fruits and damp earth, faint …

2001 vintage

Champagne and Burgundy 'Clos' theme : Took time to get going but when it did this was clearly the WOTN. Brilliant intensity and still so youthful that I guessed 2016. Some guessed Lambrays but I was very sure that this wasn't as it had the weight and presence that Lambrays often lacks. Full of velvety spice and a fantastic mouth coating finish, a very complete wine.

2001 vintage

Brief notes from La Paulée event in Zurich: Extracted, ripe fruit of sour cherry. A spicy, medicinal touch. Sweeter oaky notes. Delicate with a cascading aromas of earth, leather and also mineral notes. The palate has immense tension, structured with a thick texture, fresh acidity. Slightly over the top in terms of power level for me – not sure if this will ever be resolved. Otherwise a great wine that still feels rather youthful.

2006 vintage

such a pleasure to try. kept evolving in the glass with red fruit and herbs that changed every half hour. by the end it was almost medicinal in a great way. i think the tannins are well integrated but this maybe can sit another 5 years easily before it's really in the window

2009 vintage

Bottle courtesy of PK. Vey closed until decanted. Dense, clean dark fruit core. Animal. Fruit liqueur. Soil. Charred oak and a tense grip. Deep secrets held in here. Come back in 2030.

2012 vintage

2002 Domaine du Clos de Tart Clos de Tart. Light-mid ruby, rim variation; red fruit, cherries, wood, gamey nose; mid acids; mid tannins; balanced, smooth, rich, earthy red fruit finish. 17.5/93

2002 vintage

Powerful Burgundy, heavy on dark berries. Benefited from lots of air including a short decant. Could use another 5+ years in cellar

2005 vintage

Lunch with friends (Atlanta, GA) : Fun to compare this side by side with the 2014 Bouchard Clos de Beze. Both were delightful but initially closed, reticent, and tightly wound. On the color and nose, the Bouchard was more expressive and mature. The Clos de Tart required much coaxing from the glass and had a deep ruby color. In comparison, the Bouchard was already a brick red color and on a faster evolutionary track. While the Bouchard was showing better …

2014 vintage

Corked

2005 vintage

Not radically different from 2 years ago. A lovely bouquet of black and red cherry with some spice. On the palate, this PnP bottle was much tighter and rustic than its nose indicates. The tannins were thick and just smooth and pliable enough to enjoy the wine. After an hour the tannins softened and got longer while very ripe red cherries started to overtake the fruit profile. Also the balance of acidity, minerals, spice and touches of mushroom became more …

2002 vintage

Elegant, understated, notes of cherry, violet but structure starting to soften a bit. Wanted to be wowed but wasn’t.

2001 vintage

Dark ruby color--surprisingly dark for a pinot. Strong nose of spices and tea and bright red fruit. On the palate dark cherry and strawberry and rhubarb and tannins almost resolved, but still a young and boisterous wine, as if the different flavors were siblings fighting for attention. Too young to drink from Magnum, but I couldn't stop myself. Really an excellent wine but if you can hold off for 10 years out of this format or 3-5 at least from …

2005 vintage

Tasted at Somm Cellar’s Morey-St.-Denis blind tasting. Did not come across as super concentrated, so the reveal was interesting. I imagine there must be a decent amount of whole cluster fermentation, judging from the bubblegum notes. Also layered on with faint violets, oud, and wild blueberries.

2014 vintage

Ready to go pop n pour. Tannins have softened but there was still a light grip. Really nice red and black fruits. Really deep sous bois. Finish felt a tad tight and rustic.

2002 vintage

Colour showed deep dark tawny red. The nose showed stewed, dark red and black fruit. Palate offered the same fruit with tannins ripe but somewhat coarse. Good extract. Drinkable, but not the most pleasant wine experience at this wine level. Not expected to improve.

1999 vintage

Medium+ nose intensity with notes of green bell pepper, red cherry, strawberry, flora, spices. Medium+ acidity and medium tannin. Long finish.

2014 vintage

Off bottle?

2005 vintage

Opened at Whale in HK. Slow-oxed for a while before being served. Just really not great for an expensive wine and a grand cru Burgundy... good to try for the purposes of learning to avoid. A bit clunky, not much fruit and long on the finish without pleasure. Not sure if this was an off bottle, or that I simply don't know how to appreciate Clos de Tart. Either way, I won't be seeking this out again.

2005 vintage

A slight improvement over my January bottle. A tad more fruit dark cherry with himts of strwberry, mushroom and light leather. Hope it keeps improving. Still not up to expectations.

1999 vintage

6/13. Taken to Cabotte. Decanted by the Sommelier about 30 mins before serving. Floral, red and black fruit on the nose, soft tannins, touch of game on the palate, composed, classy, harmonious with soft tannins, fresh acids, lingering finish. Excellent/outstanding, continues to drink well.

2001 vintage

4 hour decant just to get a peak of its potential. Better in a decade. Good depth that should improve. Still tons of primary fruit that�s polished and refined and will only get better. Revisit in 2030 and decant for 4 hours.

1999 vintage

A bit agressive on the nose to start , but opened up nicely after about an hour with a full rich aroma of slightly dried fruits and mineral. Also drinking fine with decent balance for an hour or two, before the palate was collapsing. Drink up!

1997 vintage

A serious and big-time wine. With a couple hours of slow-ox this is reasonably accessible (i.e., tannins are not harsh) though still certainly quite firm with baritone fruit notes. Not yet in it's peak drinking window - maybe 5-10 years before it gets there. Upside from here.

2005 vintage

This is totally in the zone and nicely expressive on the nose and palate. Plenty of ripe red and black cherry with a modest earth funk note and good spice notes. Plush and playful fruit with Grand Cru concentration. At peak.

2002 vintage

Forrest floor. Hint of smoke. Sanguine meaty character with red cherry fruit profile. Paired excellently with mushroom pasta.

2006 vintage

As a part of vertical: 2012, 2014, 2015. Together with Vogue Bonne mares 1999 and German Felix Keller 2003. 2014 CdT has not impressed me much. All CdT lost to older Burgundian and German. Not great quality/price ratio.

2014 vintage

Clos de Tart 2011 is a fantastic wine that is drinking superbly today, and will continue to do so for at least 5 years. It wafts from the glass with fantastic perfumed aromatics of spices, toasted notes, flowers, red and black fruit, and violets. The greenness of the vintage lifts the aromatics and give the wine another dimension. On the palate, it is dense and ample with good purity, acidity and depth.

2011 vintage

Extremely dark in color - very complex. Terrific combination of structure and black fruit. Notes of mushrooms and forest floor. If anything, it was still young and primary with a long life ahead. We did not decant, but based on continued improvement in the glass over time, I would strongly recommend doing so. It was paired with lamb, and stood up very well to a strong flavor. Brought by a friend (Musigny1955) to celebrate his birthday - sadly he has …

1999 vintage

Opened 30min. Still going strong on forest fruits with an exceptional finish. Paired well with chuleton.

2002 vintage

Really nice. On opening showed a lot of powerful dark fruit, but mellowed in the decanter and turned a bit more red with time. Solid, classy Burgundy with a long finish, but didn't exactly scream "Grand Cru".

2011 vintage

Brooding and rustic. Very dark. It had generous power but still very extracted and unyielding. Lets see how it develops in 10 years.

1999 vintage

Tertiary notes (ff, mushroom, leather) are there. Still, the structure is very solid, the dark fruit remains vibrant. Whole-cluster treatment turning into minty and savory complexity elements. It is drinking well now, but I suspect that it will gain even more complexity in the coming 6-7 years.

2002 vintage

Opened 30min. At the pinnacle of tertiary notes with a touch of fruit. Exceptional with roast pigeon.

2002 vintage

This probably needs more cellaring. Having said that, it's quite spectacular right now. Big and dense, with darker blackberry, cherry and earth notes. Classic but BIG. Still holds balance.

2005 vintage

Maybe in a dumb window. Just not the complexity on the nose or palate that I expect from Clos de Tart. Try again in tow years.

1999 vintage

Pearl of Burgundy Gala Dinner 2025 (Four Season Hotel) : Impressions, from a magnum, minty, still fresh, drinking well now.

2002 vintage

Pronounced nose intensity of mushroom, tea, dried red cherry. High tannin. Tasted at Pearl of Burgundy La Paulee hence the short notes as theres was too much to go around.

2002 vintage

Hong Kong Pearl of Burgundy wine trip; 1/16/2025-1/19/2025 : From magnum. Quite masculine and dark-fruited now but could see this evolving in the same way as the '90 that I had last month to become more elegant.

2002 vintage

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Clos de Tart, Clos de Tart Grand Cru

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