Clos de Tart Grand Cru 2017
Details
98 Points = Highest Rating of the Vintage
“The 2017 Clos de Tart Grand Cru was matured in around 80% new oak, the barrels toasted “chauffe blonde”. This has a very detailed, delineated bouquet offering mainly black fruit mixed with sous-bois, tobacco, clove and bay leaf, the typicité of the appellation showing through nicely. It feels very succinct and yet so fresh. The palate is beautifully balanced on the entry with a killer line of acidity. Pure black cherry fruit is joined by bilberry, hints of black olive and a marine/oyster shell tincture that comes through quite strongly toward the persistent, saline finish, which fans out with confidence. This is a brilliant follow-up to the benchmark 2016 by Jacques Devauges and his team. Drink 2024-2050.” - Neal Martin, Vinous
Burgundy (Reds) 2017 Report
“The reds are supple, charming and expressive, Indeed, many 2017 reds are so fruit-driven and charming that they will drink well on release; and I suspect the best 2017s will prove sneakily long-lived, aging by virtue of their balance rather than any massive reserves of tannin or acid.” - Robert Parker’s Wine Advocate (1/2019)
“The 2017 Clos de Tart Grand Cru was matured in around 80% new oak, the barrels toasted “chauffe blonde”. This has a very detailed, delineated bouquet offering mainly black fruit mixed with sous-bois, tobacco, clove and bay leaf, the typicité of the appellation showing through nicely. It feels very succinct and yet so fresh. The palate is beautifully balanced on the entry with a killer line of acidity. Pure black cherry fruit is joined by bilberry, hints of black olive and a marine/oyster shell tincture that comes through quite strongly toward the persistent, saline finish, which fans out with confidence. This is a brilliant follow-up to the benchmark 2016 by Jacques Devauges and his team. Drink 2024-2050.” - Neal Martin, Vinous
Burgundy (Reds) 2017 Report
“The reds are supple, charming and expressive, Indeed, many 2017 reds are so fruit-driven and charming that they will drink well on release; and I suspect the best 2017s will prove sneakily long-lived, aging by virtue of their balance rather than any massive reserves of tannin or acid.” - Robert Parker’s Wine Advocate (1/2019)
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