2019 was another warm and particularly dry year in Burgundy, producing a powerful and concentrated wine that is still quite elegant, aromatically complex and remarkably balanced. High temperatures in February and March led to an early bud burst – around two weeks earlier than in 2018. However, the beginning of April saw very cool temperatures and there was a major risk of frost, which fortunately we prevented thanks to candles deployed throughout the vineyard. This cold spell slowed down the vines’ development and led to a normal time for flowering. 2019 was also notable for its lack of rain, despite April being wetter than normal. Drought conditions returned in May and this continued into June, becoming exacerbated in July. Furthermore, summer 2019 was exceptionally hot with two heatwaves in July. Normal weather conditions returned at the beginning of August and lasted until September.
Harvest began in excellent weather on Friday 13th September – two weeks later than in 2018 – and went on for 6 days in similarly good conditions. The grapes were perfectly healthy and little sorting was required. Fermentation occurred with 60% whole bunches and 70% new oak was utilized in the aging process, integrating the intense and ripe fruit this stunning vintage produced. This vintage was spectacular and one that has an almost limitless aging potential.
“**5-star wine** Purple black, with a light reduction on the nose, but a massive heart to it. Waves of fruit, red and black fighting it out, incredible intensity through the middle, a very good little touch of acidity at the back. Clos de Tart is never going to be a sensual wine though there is plenty of flesh on the bones. Perfectly judged ripeness here. Probably a bit more than 50% whole bunch has been used overall, but the decision is made for each individual cuvee. The bouquet holds up really well and there is a terrific mineral crunch to finish. The red fruit starts to take the lead and the precision of this first class Clos de Tart was clear to see.” – 96-99 Points, Jasper Morris MW, Inside Burgundy