Verkostungsnotizen
Vinous 92
The 2006 Clos de Tart was one of the better wines from Sylvain Pitiot’s era. It has evolved a little since my last tasting in 2018. The broody black fruit on the nose still oddly harks toward Bordeaux. It’s not as tight-fisted as before. The palate is structured with a lot of substance; what it lacks in elegance, it compensates with sheer bravura. Perhaps it just lacks the precision on the finish to compel you back for another sip. This wine is for those who seek Burgundy Grand Cru with body.
Anticipated maturity: 2024-2040
Robert Parker 96
Tasted at the pre-dinner vertical to mark Sylvain Pitiot’s retirement from the domaine, the 2006 Clos de Tart Grand Cru has a deep, intense nose with plenty of dark berry fruit (blackberry and boysenberry), mixed with cedar and licorice scents. Saturnine at first, it responds to aeration, opening up with minimal encouragement and gaining more and more intensity. The palate is what you might call a bold and brassy style of Clos de Tart – upfront fruit, muscular, forthright tannin and enormous depth on the finish that fans out gloriously. Think of a blast of trumpets in the Albert Hall and you’ve got this wine. Immense!
Anticipated maturity: 2017-2040
