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This Chambertin is captivating from the get-go, showcasing the full range of fruit: blackberry, and pomegranate, accented by notes of smoke and spice. The palate is tautly muscular and refined with big-bodied flavours, mineral depth and quite a firm finish.

Bonnes Mares Cuvée de l'Amandier is expressive with lush notes of ripe red and black berry fruit, earthy red and black cherry and spice. The medium-weight flavours possess an elegant and balanced mouthfeel, displaying excellent intensity on the persistent finish.

Clos de Tart is a monopole that was established in the 12th century. In 2017, French billionaire Francois Pinault (owner of Château Latour) acquired the Domaine for a reported quarter of a billion euros. Clos de Tart is one of the most prestigious vineyards in the world. Situated in the ??commune of Morey-Saint-Denis, the vineyard is planted on the slopes. This Monopole is entirely planted to 7.53 hectares of Pinot Noir on a complex of limestone that’s rich in fossilised marine life and white marl. Taking an extremely detailed approach to selection (based on soil profile, clonal or massale selection, vine age), Clos de Tart produces 13 separately vinified cuvées. This allows winemaker Alessandro Noli greater control in producing the Grand Cru.

CHARMES CHAMBERTIN Grand Cru The Charmes-Chambertin Grand Cru lies between the village of Morey-Saint-Denis to the south and Gevrey-Chambertin to the north. The plot lies east of the Grand Cru wine route, at the bottom of the hillside, where the slope is slight (3 percent). The plot ranges in altitude from 261 to 280 meters. The lieu-dit faces east-southeast. The soil changes from east to west. In the eastern part, the soil is 20 to 50 cm thick, and stony, with angular-to-blunt, fine-grained white Comblanchien limestone fragments. In the western part of the plot, the reddish-brown soil is of a similar thickness, with blunt crinoidal limestone fragments (calcaire à Entroques). Two types of substratum underlie the Charmes-Chambertin Grand Cru. The compact Comblanchien limestone in the eastern part of the plot is in contact with crinoidal limestone (calcaire à Entroques) in the western part, indicating the presence of a fault underlying this Grand Cru.

The 2018 vintage marked the first organic-certified vintage for the clos. Picked and vinified by Jacques Devauges but bottled under Alessandro Noli and the new regime, it’s an excellent reflection of this powerful vintage: an intense and hedonistic Clos de Tart, with fine, silky tannins. Nine separate cuvées were vinified in 2018, spending an average of 18 days in vat. Extraction was gentle (though not as gentle as today); only four punchdowns were carried out, all by foot. The final blend was roughly 65% whole bunches. It was raised for 19 months, 80% in new Tronçais oak barriques (light toast) and 20% in one-year-old barrels and demi-muids. As always, the wine was hand-bottled by gravity, without fining or filtration.