Clos de Tart Monopole 2022 75cl.

Grapes: 100% Pinot Noir

The vineyard is grown under certified organic and biodynamic principles. All harvesting is done manually and goes through careful selection. Fermentation occurs in oak vats with native yeasts. 50-55% of the grapes were fermented with whole stems, which provides aromatic freshness, fine herbal notes, tannin structure and a more airy texture to the wine.

The Grand Cru is aged in French oak barrels using 60% new oak. The time in the barrel was extended to 24 months, a longer aging with less new wood allows the wine to be polished and consolidated slowly without losing its fruit identity.

After aging separately, the best plots are assembled to give life to the Grand Cru Monopole, while the grapes from younger vines or specific plots are destined for their second wine, La Forge de Tart.

The wine is normally bottled without fining or filtering to keep its complexity and the natural texture of the wine intact.

View:

It presents a deep ruby red color, bright and clean, with purple flashes on the edge that denote its youth and vitality.

Nose:

Intense aromas of wild red fruit stand out, along with nuances of black cherry and blueberries. Very elegant touches of rose petals, violets, black tea and a very noble vegetal freshness emerge. The oak is magnificently integrated, providing fine memories of white pepper, cloves, a touch of sweet vanilla and a subtle touch of graphite/cigar box.

Mouth:

On the palate it is fleshy, silky and enveloping. It comes in with volume but without being heavy, offering an almost velvety sensation. It has a dense and structured core, supported by firm, fine and very well polished tannins. The lively acidity provides a refreshing mineral tension that balances the ripeness of the fruit. Extraordinarily long, tasty and persistent. In the aftertaste, notes of crisp red fruit, fine spices and an earthy/mineral touch characteristic of the Morey-Saint-Denis limestone return.

To get the most out of it, the ideal pairing should complement its elegance without overshadowing its aromatic complexity.

• Duck magret with red fruit sauce
• Quail, stewed partridge or roasted pularda with aromatic herbs.
• Roasted squab in its juice with sautéed mushrooms.
• Beef tenderloin with red wine reduction and shallots
• Slow roasted lamb shoulder with rosemary and thyme
• Risotto with morels, boletus and garlic or black truffle.
• White cheeses such as Époisses or Citeaux
• Mature cheeses such as Comté, Gruyère or Beaufort.