Wednesday, January 18, 2017

MOMMESIN/CLOS DE TART (Morey-Saint-Denis) -- 2015 Tasted from Barrel

Technical director Jacques Devauges said that in 2015, yield was 22 hl/ha. The goal is 30 hl/ha, which has been the average for the previous ten years and which is 5 hl/ha below that permitted for grand cru. He said that the low yield was in part due to lots of shot berries and grapes dropping off the bunches in the summer heat due to lack of water. 

Harvesting began on 5 September in order to keep the freshness, picking at 12.8-13.6º natural alcohol. The acidities were good and there was no chaptalization or acidification. Malolactic fermentations were classic, finishing in May and June. Overall, about 50% of the wine was made with whole clusters; however, the wine is fermented parcel-by-parcel with differences for each one and then kept separate until the final blending. 

In 2015, there will be no second wine for Clos de Tart because the quality is so uniformly good. (Continue reading here.)