Clos de Tart Grand Cru, France · France
2010 Mommessin Clos de Tart Grand Cru
Just entering peak in 2026, the Mommessin Clos de Tart 2010 is the finest Mommessin-era Grand Cru still at the beginning of its development - concentrated dark cherry, iron, and formidable structure with decades ahead.
- Varietal
- Pinot Noir
- ABV
- 13.5%
- Vintage
- 2010
Drinking Window
In 2026: At PeakIn the heart of its drinking window (2026-2045).
Right now: In 2026, the Mommessin Clos de Tart Grand Cru 2010 has just reached its peak window, arriving at full maturity after sixteen years of slow development driven by the vintage's extraordinary structure. In 2026, those tannins have integrated while the wine now offers a compelling combination of ripe fruit richness and developing tertiary complexity that marks the transition into peak proper. Dark cherry and ripe plum, still fruit-forward, are joined by the first clear notes of leather, forest floor, and the iron-mineral character that defines Clos de Tart's monopole terroir. The wine is broader and more generous than the austere 2008, with the natural opulence of a great vintage. Collectors can hold comfortably through 2045, but the 2026 through 2030 window represents the sweet spot for tracking the wine's evolution - structured enough to be intellectually engaging, ripe enough to be immediately satisfying. Two-hour decant required for full expression in 2026.
About Mommessin
The Mommessin family's tenure at Clos de Tart from 1932 to 2018 established the estate as the reference point for traditional monopole winemaking in Morey-Saint-Denis - a philosophy that began in the vineyard rather than the cellar. The primary quality lever during the Mommessin era was low yields: meticulous farming to restrict crop load and concentrate flavor in fewer, more expressive grapes rather than relying on cellar techniques to compensate for excessive production. In the winery, fermentation included a meaningful proportion of whole clusters rather than fully destemmed fruit, a traditional approach that slows fermentation and builds aromatic complexity through carbonic maceration in the uncrushed berries. Aging took place in Burgundian pieces with a conservative percentage of new barrels - a choice that allowed the clos's iron-mineral terroir character to emerge undisguised by wood. The clos itself - east-facing, thin topsoil over limestone bedrock, with vine roots penetrating deep into iron-rich subsoil - produces wines of natural structure that the minimal-intervention Mommessin approach preserved rather than altered. Explore sibling vintages at the [Mommessin Clos de Tart 2002](/wines/mommessin/clos-de-tart-grand-cru/2002) and [2008](/wines/mommessin/clos-de-tart-grand-cru/2008).
Food Pairings
Braised beef short rib with root vegetable puree
Firm tannins (level 7) and concentrated dark fruit handle short rib richness; vivid acidity (level 7) lifts the palate after each rich bite, and the iron-mineral character echoes earthy root vegetable accompaniment.
Seared duck breast with cherry and beet gastrique
Ripe dark cherry and iron ore in the 2010 align with cherry gastrique's fruit-acid balance; firm integrated tannins (level 7) provide structure alongside duck fat in a way the leaner 2008 cannot.
Aged Burgundian washed-rind cheese - Epoisses or Ami du Chambertin
The wine's formidable body (level 6) and tannin structure (level 7) balance the powerful pungency of Grand Cru washed-rind cheese; acidity cuts through cheese fat where a lighter wine would be overwhelmed.
Service & Cellaring
- Serving Temp
- 62-65F (17-18C)
- Decanting
- Decant two hours in 2026. Just entering peak, the 2010 retains formidable tannin structure (level 7) and benefits from extended decanting to soften the still-firm framework and open the complex aromatic profile. Post-2030, reduce to one hour as the wine becomes more immediately expressive.
- Cellar Storage
- 55F (13C), 60-70% humidity, bottle on its side.
Frequently Asked
When should I open the Mommessin Clos de Tart 2010?
In 2026 the wine has just entered its peak window after sixteen years of development - the peak runs from 2026 to 2045. It is accessible now with a two-hour decant and offers concentrated dark cherry, iron, and developing tertiary complexity. For the fullest peak experience, hold through 2030-2035, when the tannins will have further resolved and the tertiary character of leather, truffle, and forest floor will be more pronounced. No urgency - the peak window is broad and long.
How long should I decant this powerful Grand Cru?
Two full hours in 2026. Extended decanting is essential to soften the structure and allow the complex aromatic profile to emerge. Pour into a wide-bowled decanter, allow two hours, and continue to assess in the glass as it opens further over dinner. Post-2030 one hour of decanting will likely suffice as the wine becomes more expressive with age.
What food pairs best with such a structured, concentrated Clos de Tart?
Braised beef short rib, seared duck breast, or aged Burgundian washed-rind cheeses are ideal. The 2010's firm tannins (level 7) and concentrated dark fruit demand food with substance - lean proteins or delicate preparations will be overwhelmed. The wine's iron-mineral and dark cherry character works particularly well alongside umami-rich preparations: mushroom sauces, root vegetable purees, meat braised in red wine.
Track this bottle
Track this Mommessin Clos de Tart Grand Cru in Cellared.
See its drinking window, peak years, and what to pair it with alongside the rest of your cellar. Free to start on iOS.
Download on the App Store