The famous wall of the Clos de Tart

At the top of the village square in Morey-Saint-Denis and set into the stone wall of one of the domaine’s outbuildings is a grandiose marble and stone advertisement for the Clos de Tart.

Save for a sliver of Bonnes-Mares, the Clos de Tart is the most southerly of the 5 Morey Saint-Denis grand crus — only a stone’s throw from Chambolle-Musigny. The other three grand crus of Morey being the Clos de la Roche, the Clos Saint-Denis and, separated from the Clos de Tart by a steep and rough vineyard road, the Clos des Lambrays. The Clos de Tart is…


The monopoly of Beaune’s Clos de l’Ecu was bought by Domaine Faiveley in 2003 from the heirs to what was left of Maison Jaboulet-Vercherre — the vines previously having been rented from J-V for a number of years by Louis Jadot.

Maison Jaboulet-Vercherre was founded further south, in 1834 in the Rhône Valley at Tain-L’Hermitage, moving their main office to Beaune in 1920, from where they continued to market a wide range of wines from the Rhône and Beaujolais. J-V established cellars in both Beaune and Pommard — the Beaune cellars are now home to Benjamin Leroux, whereas the cellars…


A Burgundian icon…

It has been said that if you want the safest route to a fine bottle of Chambertin, or Chambertin Clos de Bèze, then make sure that the label says Domaine A.Rousseau

Since 1909 the Rousseau family have been based in one of the oldest buildings in Gevrey-Chambertin, close to the village’s 13th Century church in the Rue de Lavaux, opposite the Clos Saint Jacques.

Due to the untimely death of the eponymous Armand Rousseau in a car accident, his son Charles was thrust into the position of heading the family domaine. Charles had worked on-and-off with his father since 1945…


A discussion of why I believe DIAM to be my closure of choice for white burgundy.

For a number of years I’ve recommended here in Burgundy Report that you either drink your white burgundy young — let’s say within 3–5 years of release — or that you buy wine sealed with an alternative closure to cork. I have been clear that, should you choose to keep your cork-sealed wines for the longer term, you risk losing a significant proportion of those bottles to oxidation.

Over the last half-dozen years, the market-share of DIAM has gone through the roof, but at the same time there have been dissenting voices; for instance over ‘the bitter taste of DIAM’…

bill nanson

Wine writer, covering ‘greater’ Burgundy, largely at www.burgundy-report.com

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