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Wine Workshop: Clos de Tart Dinner with Sylvain Pitiot at Tribeca Grill
February 6, 2012 (Mon)
from 7:00 PM - 9:00 PM
New York, NY
Cost: $225
Event ID #405505
Meet wine maker Sylvain Pitiot one of the most knowledgeable names in Burgundy at Tribeca Grill. Under Sylvain Pitiot's direction, Clos de Tart has become once again one of the best Grand Crus in Burgundy. Clos de Tart is situated in Morey-Sant-Denis. The soils are mainly clay-limestone and the vines are planted north-south rather than up and down the slope. The Monopole can be traced back to the 12th Century and since then there have only been three owners. Since 1996 Sylvain Pitiot has managed the Monopole. The new winery was finished in 1999, where they produce the Monopole’s two wines: La Forge de Tart (produced from young vines) and Clos de Tart. Wines for the dinner include: 2009, 2008, 2005, 2002 and 2000 Clos de Tart; 2008 La Forge de Tart 1er Cru. Plus we will show two excellent wines from Domaine de la Rectorie in Roussillon. 2010 Collioure "L'Argile" - Grenache Gris, Grenache Blanc to start and 2009 Banyuls "Leon Parce" for dessert!
Event Details
Wine OR Wine & Food
Tags:
Food
Wine
Personal Appearance
Meet wine maker Sylvain Pitiot one of the most knowledgeable names in Burgundy at Tribeca Grill. Under Sylvain Pitiot's direction, Clos de Tart has become once again one of the best Grand Crus in Burgundy. Clos de Tart is situated in Morey-Sant-Denis. The soils are mainly clay-limestone and the vines are planted north-south rather than up and down the slope. The Monopole can be traced back to the 12th Century and since then there have only been three owners. Since 1996 Sylvain Pitiot has managed the Monopole. The new winery was finished in 1999, where they produce the Monopole’s two wines: La Forge de Tart (produced from young vines) and Clos de Tart. Wines for the dinner include: 2009, 2008, 2005, 2002 and 2000 Clos de Tart; 2008 La Forge de Tart 1er Cru. Plus we will show two excellent wines from Domaine de la Rectorie in Roussillon. 2010 Collioure "L'Argile" - Grenache Gris, Grenache Blanc to start and 2009 Banyuls "Leon Parce" for dessert!
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