Both the Bart Grands Crus have been made with 40% whole bunch vinification and 50% new wood. Pierre Bart thinks that the Clos de Bèze tends to taste almost too ready to drink at bottling, so now at the end of fermentation he brings the temperature back up and gives the wine a couple of powerful punchdowns to fix a bit more tannin. The colour is less deep than Bonnes Mares, the nose a little firmer and it is true that the tannins at the end bring a little more youthful bitterness. But the quality of the fruit all round is super sensual, really fine and exceptionally long. An interesting experiment. Tasted: November 2020
Jasper Morris, Inside Burgundy
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