A UNIQUE SETTING
A Walled Vineyard of 7.53 hectares
A Walled Vineyard of 7.53 hectares
Situated in the heart of the Côte de Nuits in the village of Morey-Saint-Denis, Clos de Tart's vineyard is unique thanks to its diverse terroir.
The Estate is completely surrounded by a dry-stone wall, giving the Estate its name, as 'Clos' means 'walled vineyard'. This historic structure totals 1.2 km in length and is traditionally-Burgundian in origin. A long-standing witness of our identity, the wall was restored in 2006.
The riches of this climat* are quite extraordinary, as indeed is the slope of the vineyard. Interestingly,
the vines are planted with a North/South exposure, which is not commonly
practiced on the hillsides of the Côte-d'Or.
In recent years, in-depth studies have been carried out to better understand the nature of each sub-plot that makes up the mosaic of soils and subsoils at Clos de Tart. Thanks to these efforts, today we are able to faithfully transcribe how these twelve different subplots complement one another and offer the purest expression of our precious Pinot Noir vines.
By clicking on the link to the topographical map below, you can discover the wide variety of terroirs of Clos de Tart and better understand the subtleties and complementary features of the subplots that make up the final blend of this Grand Cru Monopole.
*Climat(s) "are precisely delineated plots of land that enjoy specific geological and climatic conditions. When combined with human effort and translated through the two great Bourgogne varietals of Pinot Noir for reds and Chardonnay for whites, they give rise to an exceptional range of appellations that are classified according to quality and which enjoy international renown." Source: www.bourgogne-wines.com
The Vineyard
Clos de Tart's vineyard is planted with the best Pinot Noir vines, commonly called Pinots Fins that come from a selection of the highest-quality plants. They are the result of centuries-old viticultural savoir-faire acquired from the best terroirs of the Côte de Nuits.
Thanks to the high average age of our vines, many of which are around sixty years old, we can reveal the very essence and soul of this remarkable vineyard.
We are very aware of our responsibilities as the current custodians of this precious jewel of a vineyard, and as such, we have decided to continue work started by our predecessors who converted the vineyard to organic farming methods. Frédéric Engerer, CEO of Artémis Domaines, and Alessandro Noli, Estate Director, have continued moving in the same direction and have converted the entire vineyard to biodynamic viticulture. The aim of this is to allow our unique plant material to express all of its potential with the utmost respect for the terroir and the people that work tirelessly to showcase it.
Precision viticulture
This rectangular plot is 300m long by 250m wide and is situated mid-slope at an altitude which varies between 269m and 302m. The entire plot has a south-easterly aspect.
Whilst the exposure does not vary, the geology is very complex. The clayey-limestone soil is made up of several different types of limestone which give rise to several well-delineated micro climats. Each of these twelve micro climats is harvested separately. Contrary to the large majority of vineyards in the Côte-d'Or, the vines at Clos de Tart are planted North to South, perpendicular to the slope line. It helps to avoid erosion by planting this way as the soil stays in place during the winter rains. It also means the grapes are exposed on both sides to morning and afternoon sun so it is much easier for them to reach optimal ripeness. Furthermore, thanks to this alternating exposure to the sun's rays, the grapes are less susceptible to scalding at the height of summer. However, planting grapes in rows from North to South is an uncommon sight on Burgundian hillsides as the steep gradient renders the mechanisation of vineyard work very difficult. That is why most vineyard tasks at Clos de Tart are carried out manually.
On average vines at the estate are around sixty years old and some are centenary. When we replant, we do so by using vines from massal selections of our best-performing plants that are chosen by team members assisted by vine nursery specialists. Clos de Tart has its own nursery where we keep the plants selected for use by the estate. They are used to replace dead vines and plot replanting.
Biodynamics
2016 saw the introduction of biodynamic practices with Biodyvin certification following in 2019.
Haute Couture Winemaking
Vat Room
The Estate inaugurated a new vat room for the 2019 vintage.
As we have increased the number of vats (we went from seven stainless steel vats to fourteen tronconic wooden vats of different sizes), it has enabled us to be even more precise in our winemaking methods. Whilst precision has always been a constant at Clos de Tart, the new vat room will help us to further showcase the diversity and complementary features of the different subplots of this great terroir.
Grapes and Winemaking
The grapes from the different micro climats of the Estate are carefully selected one by one on a sorting table so that only the best ones find their way to the vats.
Then comes the winemaking phase. The proportion of whole bunches used will vary depending on the quality of the stalks and their ripeness. Indeed, the percentage of whole bunches used in fermentation differs depending on the plot.
Broadly-speaking, only one third of most of the plots from the bottom part of Clos de Tart will be whole-bunch fermented, as the soils here have a high limestone content, whereas it amounts to about two thirds in the majority of plots in the upper half of the vineyard where there is a higher proportion of marl in the soil.
On average, given the surface area of each micro climat, we usually use around 55% of whole bunches for Clos de Tart Grand Cru. We do not use any whole bunches when making La Forge de Tart Premier Cru.
The grapes are vinified separately in wooden vats which have different capacities. By using fermentation vessels adapted to the size of the various subplots, we can vinify each batch that will make up the final blend of Clos de Tart in the best possible way.
Each vat has an independent temperature-control system which means we are able to monitor fermentation temperatures at all times and adjust them if necessary, in accordance with the needs of each micro terroir.
We do not use any commercial yeast in the winemaking process. The alcoholic fermentation is carried out by 100% wild yeast.
The malolactic fermentation is also completely natural as we do not inoculate with any lactic bacteria. Depending on the vintage character, this fermentation may occur quickly (ending around December/January) or take much longer (usually they finish around May/June).
The wines are then put into barrel and the oak-ageing process lasts around 18 months. Initially we keep each batch separate to make sure we respect the very essence of each wine so it can develop at its own pace.
The final blend is now made earlier than it was in the past. This is a crucial stage as it determines the final structure of Clos de Tart Grand Cru. Generally, it now takes place in the June following the harvest.
The ageing process can thus be split into two main stages. For the first nine months the batches are aged individually and for the next nine months we age as a blended wine. This applies to both the Grand Cru and the Premier Cru.
Typically vines of Clos de Tart that are under twenty-five years old are used to make La Forge de Tart Premier Cru. Three main plots go into the production of this wine. Depending on the features of the vintage, usually only de-stemmed grapes are used to make La Forge de Tart.
Our new Village-level wine, Morey-Saint-Denis, was introduced in the 2018 vintage. It comes from young vines that have been planted to replace old and unproductive vines which have been uprooted across the entire vineyard. After a few years, the grapes from these vines can be used to make this wine. These replanting operations are handled with the upmost care as they regenerate the vineyard and ensure its longevity, as one day these young plants will produce Clos de Tart Grand Cru.
