Readers may remember that 2013 was Sylvain Pitiot’s final vintage as régisseur (manager/cellarmaster) of Clos de Tart before he handed the keys to Jacques Devauges. Pitiot told us at the time he believed 2013 to be one of the great vintages he produced at Clos de Tart, and he was not the kind of guy to pump up his own tyres. Picking began very late on 8th October, which is key to understanding the quality and classicism. Pitiot was determined to wait for full ripeness, which was not always the case in 2013. The wine fermented naturally with 60% bunches and matured for just under 17 months in 100% new Tronçais oak. As always, the wine was hand-bottled by gravity without fining or filtration. Crafted from yields of only 23hl/ha, it has the power and fabulous depth of the clos, with a finesse rarely achieved in this terroir.