2002 Clos de Tart Grand Cru Domaine release 2019 Clos de Tart, Burgund (0,75l)

Robert Parker's Wine Advocate - 2002 Clos de Tart Grand Cru Domaine release 2019, Clos de Tart

Tasted at the pre-dinner vertical to mark Sylvain Pitiot's retirement from the domaine, the 2002 Clos de Tart Grand Cru has long been one of my favorite vintages from this monopole, and at 13-years-old it shows no signs of losing that place in my heart. The bouquet is just so pure and refined, reminiscent of the 2005 in some way, albeit with not quite the same intensity. However, the detail is breathtaking - one of those bouquets that whisks you straight to its place of birth, within those ancient stone walls in Morey-Saint-Denis. The palate is brilliantly balanced, utterly refined with lace-like tannin, perfectly pitched acidity and a gentle build in the mouth towards a glorious, saline-tinged finish that hangs like the final piano chord in an empty hall. Wondrous - perhaps the high point of Pitiot's tenure? - Neil Martin, Okt. 2015

Allen Meadows' Burghound - 2002 Clos de Tart Grand Cru Domaine release 2019, Clos de Tart

The generous wood this displayed from cask has begun to integrate and is no longer nearly as obvious though at the same time, it is hardly invisible. An expressive and extremely ripe black fruit and plum suffused nose is nuanced by hints of torrefaction, earth and coffee are followed by supple, delicious, round and textured full-bodied flavors that are underpinned by firm tannins and loads of ripe extract. This is a powerful yet detailed wine that does seem to carry its alcohol well with only a trace of finishing warmth. In sum, this is a delicious and unbelievably long wine that bathes the palate in ripe pinot extract though note that it is also quite youthful and will require ample cellar time to arrive at its apogee. Tasted several times with consistent notes. - Allen Meadows, Apr. 2016

Vinous - 2002 Clos de Tart Grand Cru Domaine release 2019, Clos de Tart

The 2002 Clos de Tart Grand Cru was picked September 23–26 at 28.4hl/ha, alcohol degrees coming in between 14.3° and 14.8°, a pH of 3.20. It is a vintage that I have tasted several times, and in retrospect, one that never suited Sylvain Pitiot’s late-picked/extracted style of winemaking. Quite medicinal on the nose, it shows just a touch of VA. You might deduce blind that it comes from the hotter succeeding vintage. The palate is medium-bodied, solid and sinewy, delivering plenty of ripe fruit but lacking genuine complexity and terroir expression on the finish. It is not a terrible Clos de Tart, and yet I can’t help thinking what it could have been. Tasted at a private Clos de Tart dinner in London. - Neil Martin, Feb. 2019