2006 Clos de Tart

The 2006 Clos de Tart reflects only a minor inclusion of stems when compared with the 2005, as well as a lighter regimen of pigeage. The ripeness of lightly-cooked black raspberry, cassis, and cherry here pushes in the direction of liqueur or even syrup, with notes of vanilla, lanolin, coconut, and caramel from the (100%) new barrels further contributing to a confectionary personality. This is silken in its sumptuous smoothness and finishes with a vibrant sense of palate-staining fruit intensity and grip. For all the persistent impression of sweetness present, in the end there is brightness as well. Depth here comes via chocolate richness, whereas I would personally have welcomed some signs that mineral or animal mystery was in the offing. Almost certainly, though, this will keep well for a decade or more, during which it might gain in interest or intrigue to match its sheer sweetness and unctuousness of fruit. Sylvain Pitiot – who compares 2006 results here with 2001 – only began picking the Clos de Tart on September 27, and then took five days for completion. He normally vinifies half a dozen different lots, adapting the fermentative regiment to the corresponding parcels (in consultation with soil authority Claude Bourguignon) and to the varying age of vines of this large monopole, and assembling the wine only after the personality and potential of the components has become clear. David Schildknecht, Wine Advocate # 186

The 2006 Clos de Tart reflects only a minor inclusion of stems when compared with the 2005, as well as a lighter regimen of pigeage. The ripeness of lightly-cooked black raspberry, cassis, and cherry here pushes in the direction of liqueur or even syrup, with notes of vanilla, lanolin, coconut, and caramel from the (100%) new barrels further contributing to a confectionary personality. This is silken in its sumptuous smoothness and finishes with a vibrant sense of palate-staining fruit intensity and grip. For all the persistent impression of sweetness present, in the end there is brightness as well. Depth here comes via chocolate richness, whereas I would personally have welcomed some signs that mineral or animal mystery was in the offing. Almost certainly, though, this will keep well for a decade or more, during which it might gain in interest or intrigue to match its sheer sweetness and unctuousness of fruit. Sylvain Pitiot – who compares 2006 results here with 2001 – only began picking the Clos de Tart on September 27, and then took five days for completion. He normally vinifies half a dozen different lots, adapting the fermentative regiment to the corresponding parcels (in consultation with soil authority Claude Bourguignon) and to the varying age of vines of this large monopole, and assembling the wine only after the personality and potential of the components has become clear. Dec 2009, www.robertparker.com