Clos de Tart Domaine du Clos de Tart Clos de Tart Grand Cru AOP 2019
Clos de Tart Grand Cru AOP 2019, a red Burgundy wine from the historic monopole of Domaine du Clos de Tart in Morey-Saint-Denis. A Pinot Noir from the Côte de Nuits, renowned for its structure and aging potential, in a 75cl bottle.
Who produces Clos de Tart Domaine du Clos de Tart Clos de Tart Grand Cru AOP 2019?
Domaine du Clos de Tart owns the entire Clos de Tart climat in Morey-Saint-Denis, in the Côte de Nuits, as a monopole. This monopole status is rare in Burgundy: a single estate vinifies the entire Grand Cru parcel, ensuring consistency of style from one vintage to the next.
On what terroir is Clos de Tart Domaine du Clos de Tart Clos de Tart Grand Cru AOP 2019 produced?
The Clos de Tart Grand Cru extends over approximately 7.5 hectares upstream from the village of Morey-Saint-Denis, on limestone soils typical of the Côte de Nuits, which are ideal for growing Pinot Noir. The Grand Cru appellation is located on well-exposed slopes, whose soil characteristics promote slow ripening and concentrated grapes.
What is the tasting profile of Clos de Tart Domaine du Clos de Tart Clos de Tart Grand Cru AOP 2019?
This 2019 presents a palette of red fruits accompanied by spicy notes, supported by a balanced tannic structure. Pinot Noir, the only grape permitted for this Grand Cru, expresses itself here with a texture that is both dense and approachable.
What dishes pair with Clos de Tart Domaine du Clos de Tart Clos de Tart Grand Cru AOP 2019?
Clos de Tart Grand Cru pairs well with roasted or braised red meats, game birds, and aged cheeses with character such as Époisses or aged Comté. Its structure also makes it suitable for pairing with slow-cooked Burgundy cuisine.
At what temperature should Clos de Tart Domaine du Clos de Tart Clos de Tart Grand Cru AOP 2019 be served?
Like most great red Burgundy wines, this Grand Cru should be served at around 16-17°C, ideally after decanting. Grand Crus from the Côte de Nuits generally have an aging potential of several decades, allowing one to wait for the development of tertiary aromas before opening the bottle.