Clos de Tart

Clos de Tart was established in 1141 by the Cistercian nuns of the Abbey of Tart. It remained under their control for over six centuries until the French Revolution, when the French state seized the property. After being sold at auction in 1791, the Marey family took ownership and managed the estate for several generations. The Mommessin family purchased the property in 1932 and held it for eighty five years. The estate changed hands again in late 2017 when it was acquired by Artémis Domaines, the wine investment group owned by the Pinault family. This acquisition was notable in Burgundy for the significant price paid for the single vineyard estate, which includes the historic manor house and ancient aging cellars.

The estate is a 7.53 hectare monopole located entirely within the Morey Saint Denis appellation. The vineyard is distinct because the vines are planted in a north to south orientation, perpendicular to the slope, which helps prevent soil erosion. The terroir consists of diverse limestone formations and marl, with some sections containing fossilized shells. Since 2016, the estate has transitioned to biodynamic viticulture and received official certification in 2019. Winemaking involves fermenting several micro parcels separately in temperature controlled stainless steel vats before aging in new French oak barrels for approximately eighteen months. The cellar team frequently uses whole cluster fermentation to influence the final structure of the wine.

The primary wine is the Clos de Tart Grand Cru, produced from Pinot Noir vines that average sixty years of age. A second wine, La Forge de Tart, is created from younger vines and is classified as Morey Saint Denis Premier Cru. Clos de Tart is one of only five Grand Cru monopoles in Burgundy, a distinction that defines its position in the wine market. It is recognized for a style that combines the weight and structure typically found in Gevrey Chambertin with the floral aromatics and silkiness associated with Chambolle Musigny. The estate is consistently noted for the longevity of its wines, which often require a decade or more of cellaring to reach maturity.