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Clos de Tart : Clos de Tart Grand cru Monopole 2013

Clos de Tart : Clos de Tart Grand cru Monopole 2013

Grand cru -  - - Red
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Clos de Tart : Clos de Tart Grand cru Monopole 2013

All of the concentration and elegance of a great wine from Burgundy

The estate

Clos de Tart is a unique Burgundy estate owing to its 900 years of rich history. Today, it is the Pinault family, known for their love of historical estates such as Château Latour in Pauillac, who takes close care of the grounds at the Clos. As such, significant renovation work has been carried out in order to enhance the estate’s exceptional architectural heritage. Amongst other things, a new winery was inaugurated in 2019 and this marvel of modernity paved the way for haute couture winemaking, bringing the estate to new heights of excellence.

The vineyard

The 2013 Clos de Tart Grand cru Monopole is made from plots in the Clos de Tart vineyard, located at the heart of Côte de Nuits. The pinot noir vines, aged by 60 years on average, are laid out from north to south and are deeply rooted in soils which vary between limestone, clay, pebbles, gravel and marl. This homogeneous exposure and complex geology led the owners to demarcate the Clos into 12 different microclimates, all harvested separately. To preserve this precious terroir, Clos de Tart has been cultivated with biodynamic agriculture since 2016, obtaining the Biodyvin certification in 2019.

The wine

The 2013 Clos de Tart Grand cru Monopole is a Grand Cru Monopole, a most prestigious denomination. In fact, the Grand Cru classification only brings together terroirs which produces the rarest wines. The Clos de Tart has the particular characteristic of being the largest Grand Cru Monopole in Burgundy, with its sometimes 100-year-old vines which cover 7.53 hectares. Regarding the ‘Monopole’ aspect, this implies that the vineyard has never been subdivided during handovers, something rare for Burgundy.

The vintage

Much like the three previous years, the 2013 vintage turned out to be a difficult year which put the teams at Clos de Tart to the test. Fortunately, the estate was able to take on the challenges imposed by this year’s unpredictable conditions to harvest superb and perfectly ripe berries. The year 2013 was particularly marked by its extremely rainy spring, the wettest for more than a century. This brought about a delay in the vine growth cycle, making the 2013 vintage the most delayed in 20 years. Thankfully, the Clos was spared by the hailstorm in July, causing a lot of damage to the region, and the hot and sunny August allowed the grapes to reach a perfect state of ripeness. The 2013 vintage is therefore a true representation of the passionate work undertaken by the teams, as well as the nobility of the terroir.

Winemaking and ageing

After the harvests, which took place between 8 and 12 October, the best grapes of the Pinot Noir variety were taken to the cellar to begin a very precise winemaking process. The wine aged for 16 months before being bottled.


Pinot Noir (100%).



The aromatic bouqet conveys a wonderful complexity, sustained by the expression of fresh red fruits, such as raspberries and cherries, mixed with black berries. Charming floral notes harmonise with touches of spice, such as liquorice.


The 2013 Clos de Tart Grand cru Monopole is a great wine from Burgundy, with outstanding concentration and an incredible elegance. Its silky character lasts up to the finish, which offers a most pleasant length on the palate.

Wine critic
Clos de Tart : Clos de Tart Grand cru Monopole 2013
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Wine Advocate-Parker :
Tasted blind at the Burgfest tasting in Beaune, the 2013 Clos de Tart Grand Cru has a well defined bouquet with fine mineralité, very pure and poised with gorgeous ripe black cherries, strawberry and almost flint-like scents. The palate is medium-bodied with supple tannin, missing a little delineation on the entry but with good structure. There is plenty of ripe sappy red fruit here with firm tannins, linear at present but showing impressive breeding. A vin de garde that will require several years in bottle before it really struts its stuff. Tasted September 2016.