2012 Clos de Tart Mommessin



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£1,708.00
£286.00
£570.00

Average critic rating : 94.25 points

92

92

Discreet but not invisible wood sets off reserved and markedly ripe aromas of plum, spice, cassis, dried flowers and plenty of earth character. The concentrated big-bodied flavors possess copious amounts of palate coating dry extract that also serves to buffer the very firm tannic spine on the beautifully long finish that seems to lack a bit of energy at present. This is an imposing but not massive vintage for this storied wine that is borderline heavy. It's of course possible that the recent bottling has fatigued the wine but for the moment this comes across as a bit flat. Jan 2015, www.burghound.com, Drink: 2024+

95

95

A deep, dense wine, the 2012 Clos de Tart presents an incredibly appealing personality, although it is going to need quite a bit of time to shed some of its considerable youthful exuberance. Cherry jam, plum, dark spices, menthol and new leather flesh out in a wine of substantial depth and pure intensity. The 2012 is going to require considerable time to fully come together, but it is hugely appealing and totally sexy, even at this early stage. 95+ Apr 2015, www.vinous.com, Drink: 2024-2042

96-98

96-98

The final blend made by Sylvain Pitiot has a gorgeous, mineral-soaked bouquet with dark cherries, blackcurrant, sea cave and sous-bois that unfolds in the glass. There is a crystalline beauty to this bouquet – you enter it, it does not enter you. The palate is medium-bodied with fleshy ripe tannins, very good mineralite and acidity, superb tension courtesy of the tensile, almost steely tannins and it builds towards a very focused sorbet-fresh finish with a long stony aftertaste. This will require several years in bottle: a bona fide vin de garde that will age effortlessly over 20+ years, doubtless revealing hidden facets along the way.||Having visited Clos du Tart for over a decade now, I am used to Sylvain Pitiot’s smile and charm whenever he opens the door. As usual, we descended down to his upper cellar that was looking less occupied than usual. “There was little more than half the crop,” he told me. “There is usually around 26 hectoliters per hectare but in 2012 it was just 14 hectoliters per hectare.” I asked the inevitable question of which factors had impacted upon the crop. Cue deep breath. “Frost...bad flowering...fillage (when during cold conditions instead of the vine producing bunches it loses the plot and produces a tendril)...coulure...millerandage...protracted veraison...grillure...oidium but here at Clos de Tart, no mildew. Also there was no hail and no rot, which meant that the surviving grapes were healthy. We picked one cuvee on September 19 because the grapes had reached maturity at 14.5%, then we stopped for 9 days and restarted on 28 September for all the other cuvees, finishing on 1 October. Alcohol degrees came in around 13.7 to 13.8 natural and the fruit needed only a light sorting. There were very late malo-lactics that did not finish until September or October.” As usual, Sylvain provided separate cuvees relating to different geographical positions and practice, in 2012 just six instead of the usual eight since vats 3 and 6 lay empty. I have simply reprinted my observations that I jotted down, plus a tasting note is taken from a sample that Sylvain blended in my glass in proportion to the size of each lot. eRobertParker.com.December, 2013

93

93

Bright dark red. Very ripe aromas of musky cherry, smoked meat, chocolate and woodsmoke. Hugely rich and voluminous, conveying a youthful aggressiveness to its thick, saline flavors of dark berries, brown spices and licorice. This wine does not have quite the floral lift of the 2013 and will need more time in bottle to absorb some of its baby fat. The tannins are wonderfully supple for such a big wine, but this vintage of Clos de Tart is hiding more than it's revealing today. 93+ Mar 2015, www.vinous.com, Drink: 2025-2040

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