Clos de Tart Grand Cru, France · France
2002 Mommessin Clos de Tart Grand Cru
Twenty-four years have evolved the Mommessin Clos de Tart 2002 into a profound monopole expression - iron, truffle, leather, and dried cherry in a complete and harmonious peak.
- Varietal
- Pinot Noir
- ABV
- 13.0%
- Vintage
- 2002
Drinking Window
In 2026: At PeakIn the heart of its drinking window (2020-2038).
Right now: In 2026, the Mommessin Clos de Tart Grand Cru 2002 stands at mature peak, fully evolved after twenty-four years but with real vitality remaining - the peak window extends to 2038 thanks to the 2002 vintage's exceptional natural balance of acidity and concentration. The Wine Spectator described the vintage as 'fresh, balanced and elegant,' and that freshness, sustained by the vintage's intact acidity through two decades of cellaring, continues to animate the wine in 2026. The primary fruit of youth has given way entirely to a complex tertiary register: faded dark cherry evolving toward dried fruit, iron ore, truffle, worn leather, cedar, and the earthy forest-floor character that marks Clos de Tart's limestone-and-clay monopole terroir at maturity. Tannins are fully resolved, providing a smooth, supple frame rather than grip. This is a wine to open and experience slowly over several hours - it evolves beautifully in the glass, revealing new dimensions as it breathes. Collectors with remaining bottles can hold with confidence through 2035, but the peak complexity available in 2026 makes waiting feel unnecessary. Decant one hour with care for sediment.
About Mommessin
Clos de Tart is one of Burgundy's most historically significant monopoles - a single walled Grand Cru in Morey-Saint-Denis controlled entirely by one proprietor, with roots in Cistercian cultivation dating to the twelfth century. The Mommessin family acquired the estate in 1932 and maintained it through 2018, when it passed to Francois Pinault's Artemis Domaines group. During the Mommessin era, the winemaking philosophy drew quality from vineyard discipline - low yields and careful fruit selection - rather than heavy cellar intervention. The house approach included traditional fermentation with whole-cluster inclusion, patient aging in Burgundian pieces with a conservative proportion of new barrels, and a commitment to preserving the mineral character of the clos's limestone-and-clay terroir rather than masking it with wood influence. Clos de Tart's east-facing slope and thin topsoil over limestone parent rock produce wines of natural structure and iron-mineral depth that distinguish the site from its Grand Cru neighbors. Mommessin-era bottles from the 2002 through 2014 vintages are sought by collectors as the final chapter of this traditional interpretation before the post-2018 renovation. See the [Mommessin Clos de Tart 2008](/wines/mommessin/clos-de-tart-grand-cru/2008) for this same philosophy in a contrasting vintage.
Food Pairings
Beef tenderloin with mushroom ragout
Fully resolved tannins (level 6) and earthy tertiary character - truffle, iron, forest floor - align with beef richness and mushroom earthiness; the body (level 7) provides structure without dominating the delicate preparation.
Aged hard cheese - Comte 24-month or Gruyere
Persistent acidity (level 7) and the wine's cedary finish balance aged cheese fat; the iron-mineral character of mature Clos de Tart complements the nutty crystalline texture of 24-month Comte.
Duck confit with Puy lentils and lardon
Fully integrated tannins and the wine's evolved dark cherry and iron character handle duck confit richness; earthy lentils and lardon amplify the sous-bois and forest-floor notes of mature Morey.
Service & Cellaring
- Serving Temp
- 62-65F (17-18C)
- Decanting
- Decant one hour in 2026. Stand the bottle upright for 24 hours beforehand to settle sediment, then pour carefully leaving any deposit in the bottle. At 24 years of age, the wine evolves beautifully over a 2-3 hour dinner - do not over-decant.
- Cellar Storage
- 55F (13C), 60-70% humidity, bottle on its side.
Frequently Asked
Is the 2002 Mommessin Clos de Tart still drinking well in 2026?
Yes, emphatically. In 2026 this wine is at mature peak - fully evolved but with real vitality remaining thanks to the 2002 vintage's exceptional acidity. The peak window extends to 2038. The wine offers a complete tertiary experience: iron, truffle, leather, dried cherry, and the earthy monopole character of Clos de Tart. Open now and experience it over two to three hours as it evolves in the glass.
How should I open and decant a 24-year-old Burgundy with sediment?
Stand the bottle upright for 24 hours before opening to allow sediment to settle. Decant carefully over one hour, pouring slowly and stopping before sediment reaches the neck. Use a light source behind the neck to monitor clarity. Serve between 62-65F and allow the wine to evolve over a full dinner - at this age the first 30 minutes in the glass are often less expressive than the following two hours.
What food pairs best with this mature Clos de Tart?
Beef tenderloin with mushroom preparations, duck confit with earthy accompaniments, or aged hard cheeses are natural companions. The wine's fully resolved tannins, persistent acidity, and iron-mineral character handle moderate fat and earthy savory flavors well. The 2002's tertiary complexity - truffle, leather, cedar - is amplified and complemented by umami-rich preparations.
How does Mommessin-era Clos de Tart compare to the current Artemis Domaines version?
Mommessin-era bottles (1932-2018) represent a traditional long-aging style with minimal intervention, whole-cluster character, and conservative new oak that allowed the monopole terroir to express itself directly. The Artemis Domaines acquisition in 2018 brought significant winery investment and a shift toward a more modern approach. Mommessin-era vintages from 2002 through 2014 are collected for the traditional house style and are becoming increasingly scarce.
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