Monopole Grand Cru Pinot Noir

Meaty-cherry nose has dark chocolate undertones and trumpet mushrooms, pretzel bread, bresaola, vaporous sarsaparilla-into cola, and pâté. Dried black cherry shows tart red into mid-palate, white pepper, cranberry and Crimini. Dark toast, raspberry and savory.

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The 2019 Clos de Tart Grand Cru has a wonderful bouquet of ebullient red berry fruit, hints of tea leaf and sous-bois, understated initially but unfurling with each swirl of the glass. The palate is very well balanced, with pure red fruit laced with white pepper and graphite, pleasing linearity, good focus and a saline finish. Persistent on the aftertaste, this is a compelling Grand Cru with a long and prosperous future ahead. Tasted blind at the Burgfest tasting. (Neal Martin, Vinous, December 2023)

Buonissimo

The 2013 Clos de Tart Grand Cru has one of the purest bouquets I have encountered: red cherry, kirsch, blueberry, sweet and candied with blood orange filtering through with continued aeration. The palate is medium-bodied with fine tannins, well balanced with hints of brown spices. It just decays a little with aeration. The palate is medium-bodied with sappy red fruit, structured and maybe just a little monotone toward the finish. Perhaps just a touch over-extracted? (Neal Martin, Vinous, October 2023)

The 2017 Clos de Tart Grand Cru is showing a bit of new oak on the nose, but it is simpatico with the pure red cherries, cranberry and wild strawberry scents. The palate is medium-bodied with fine-grained tannins and a silver bead of acidity, full of tension and surfeit with energy. There is superb salinity on the finish, which lingers long in the mouth. Sexy and quite sensual, this is a wine that needs time for the terroir to come through. Tasted blind at the Burgfest 2017 tasting. (Neal Martin, Vinous, January 2022)

Decanted for 5 hours. Tawny and a bit translucent in the glass. The nose is outstanding. Has “the funk”. While nice and palate coating in the mouth, I could sit and smell this all night. Nice to see a 96 have enough fruit to last long enough to see the acidity mellow so that the balance is even. I think these are ready to go, finally.

Em magnum. Delicious wide open and drinking beautifully. Wine of the night for me

Tasted blind. Nice older tawny color. Has a nose that gives you a smile. Notes of bing cherries, rhubarb, cola, moist dark soil, some herbal spice and some funk. Smooth and palate-coating in the mouth. By the process of elimination as I mentally walk through the climats of Burgundy, I settle on Morey St. Denis and throw out a guess of 97 Dujac Clos St. Denis as the bottle. I actually thought about the 96 Clos de Tart as an guess option but didn’t pick up the high acidity trait common in 96s – and went with 97 because of the herbal thing. The mouthfeel and finish shows this bottle is in its drinking window. Give it air. Liked this wine a lot, but like other 96s, the battle between the fruit and the acidity has been ongoing for a long time and while the acidity is finally fading a bit, so too is the fruit.

Dark fruit and elegance cherries and dried earth. Even after DRC Echezeaux this holds up beautifully. Big and perfect acidity

Wtf. Delicate ruby sheen to the wine. Translucent. A lot of variation on the rim. Very delicate roses and some soft orange rind. Hauntingly pure and almost creamy. Still a hint of cherry. Gorgeous and, while light, almost consomme-like in the balance of lightness and intensity. This is still so very much alive, it’s heartbreaking. Given its age...