Mommessin
Clos de Tart Grand Cru
Clos de Tart
2011
Vintage
Varietal
Pinot Noir
ABV
Where it is, July 2026
At Peak: in the heart of its drinking window (2024-2035).
In 2026 the Mommessin Clos de Tart Grand Cru 2011 is 2 years into its peak arc, having entered peak maturity in 2024 and running through 2035, with 9 years of prime drinking remaining. The 2011 has reached the most harmonious and fully integrated stage of its development to date: the herbaceous and earthy character that defines this vintage's expression of the Clos de Tart monopole site has fully resolved into a seamless aromatic profile where the red cherry primary fruit, dried rose petals, and sous-bois complexity are showing at peak coherence. At peak year 2 in 2026, the supple tannins that distinguish the 2011 from the more concentrated and structured expressions of the Clos de Tart program in warmer vintages have reached their most refined and harmonious integration, the fresh acidity that is the 2011 vintage's structural signature is providing the backbone and length that the wine's relatively moderate fruit concentration demands for balance, and the sous-bois earthiness that is the Clos de Tart site's most distinctive terroir contribution in cooler and more structured vintages is showing at its fullest and most characteristic development. What distinguishes the Clos de Tart 2011 from the 2015 also published on cellared.ai is the fundamental difference in vintage character: the 2011 is the cool-vintage, classical-structure, herbaceous-and-earthy end of the Clos de Tart expression range, while the 2015 is the warm-vintage, richer-fruited, wild-berry-and-peony pre-peak end. In 2026 the 2011 is the better choice for drinking now; the 2015 should be held to 2030.
The ‘11 Clos de Tart Grand Cru.
Mommessin Clos de Tart 2011, peak yr 2: herbaceous and earthy Pinot Noir at its most classically structured. Red cherry, dried rose petals, sous-bois, supple tannins, fresh acidity. The monopole Grand Cru at prime drinking. 9 years remaining.
Drinking window
Tasting note
The Clos de Tart Grand Cru 2011 pours a translucent ruby of elegant clarity, the color showing the lean and classical structure of the 2011 Burgundy vintage with a purity and transparency characteristic of the Clos de Tart site's finest cool-vintage expressions. The nose at peak year 2 in 2026 is herbaceous and earthy in a manner that immediately distinguishes this vintage from the richer and more fruit-forward 2015 Clos de Tart: the herbaceous character carries a sous-bois earthiness of considerable elegance and persistence that is the definitive aromatic signature of Clos de Tart in cooler vintages, an earthy woodland-floor note of considerable complexity that the finest Burgundy Grand Cru sites produce with a distinction unavailable in any other winemaking region. Red cherry provides the primary fruit dimension at its most classically rendered and pure: this is not the wild berry concentration of the 2015 but rather a precise, focused red cherry character of exceptional aromatic definition that carries the 2011 vintage's natural clarity and precision. Dried rose petals add the floral dimension of Burgundy Pinot Noir at its most characteristically delicate and aromatic, a floral note of unusual persistence and beauty that the cool-vintage Clos de Tart develops with particular elegance at the peak stage. Sous-bois provides the earthy complexity that anchors the entire aromatic profile, a woodland mushroom and damp earth character of remarkable purity that is the Clos de Tart terroir speaking with unmistakable clarity in 2026. On the palate the tannins are supple and refined, the acidity fresh and persistent carrying the wine's considerable structure and length, and the finish of notable mineral persistence and earthy complexity.
The 2011 vintage
The 2011 Burgundy vintage presented considerable challenges from early in the growing season: a severe spring frost in April 2011 reduced yields across multiple Cote de Nuits appellations, with some Grand Cru parcels experiencing significant crop loss before the primary growing season had established its character. Summer conditions were mixed and inconsistent, with periods of warmth and rain that required careful canopy management and selection in the vineyard to achieve optimal ripeness in the Pinot Noir. Harvest in 2011 proceeded under variable conditions in late September and early October, with producers who exercised the strictest selection and harvested at the precise optimal phenolic ripeness moment achieving wines of considerable elegance and classical Burgundy structure. The finest 2011 Grand Cru wines from the Cote de Nuits, including the Clos de Tart, are characterized by the cool-vintage combination of moderate fruit concentration, fresh natural acidity, fine and supple tannins, and the herbaceous and sous-bois earthiness that cooler growing conditions develop in Pinot Noir grown on the Cote de Nuits's finest limestone-derived soils. While not the universally celebrated quality of the 2010 or 2015 vintages, the 2011 Clos de Tart demonstrates that the monopole Grand Cru site's exceptional terroir can produce wines of genuine complexity and distinction even in challenging seasons.
About Mommessin
Clos de Tart is one of Burgundy's most historically significant Grand Cru monopoles: a single-owner Grand Cru vineyard of approximately 7.5 hectares situated entirely within the Morey-Saint-Denis appellation, continuously under single ownership since the 12th century. During the Mommessin era that produced the 2011 vintage, winemaking at Clos de Tart was directed by Sylvain Pitiot, who developed and refined the estate's signature house style over more than two decades: a combination of whole-cluster fermentation that amplifies the vineyard's naturally fine-grained and aromatic Pinot Noir character, aging in a proportion of new French oak calibrated to the vintage's concentration level, and harvest timing that prioritizes the preservation of the site's naturally cool-vintage herbaceous and earthy character over extraction and weight. The 2011 vintage demonstrates the Pitiot approach to cooler Burgundy vintages: a wine of classical structure, restraint, and terroir transparency rather than richness and concentration, built for a long and graceful peak arc rather than immediate opulence.
From the cellar: pair with
Roasted Bresse chicken with herb butter, chanterelle fricassee, and pomme puree
The Clos de Tart 2011's herbaceous and earthy sous-bois complexity at peak year 2 finds its natural expression with roasted chicken and chanterelle mushrooms; the sous-bois earthiness of the wine mirrors the chanterelle's woodland character directly, herb butter amplifies the herbaceous primary dimension, and pomme puree provides the neutral starchy richness that the wine's supple tannins and fresh acidity integrate without resistance.
Pinot Noir-braised rabbit with mustard and tarragon, lentils du Puy, and roasted root vegetables
The 2011 Clos de Tart's cool-vintage herbaceous and earthy character pairs classically with rabbit, the traditional Burgundy protein pairing for structured Pinot Noir; mustard and tarragon mirror the herbaceous primary dimension, lentils du Puy amplify the earthy sous-bois complexity, and the lean protein richness of rabbit bridges the wine's fresh acidity and supple tannin structure at peak harmoniously.
Seared salmon fillet with pinot noir reduction, baby leeks, and celeriac remoulade
At peak year 2, the 2011 Clos de Tart's lighter-bodied classical structure, fresh acidity, and dried rose petal aromatic delicacy can accommodate salmon's richness; pinot noir reduction mirrors the wine's red cherry primary character, baby leeks amplify the herbaceous dimension, and celeriac remoulade provides the earthy-sweet counter-texture that the wine's sous-bois complexity complements without the protein weight that would be required for heavier red Burgundy.
Service & cellaring
- Serving Temp
- 59-62F (15-17C)
- Decanting
- Decant 30 to 45 minutes in 2026 at peak year 2. The Mommessin Clos de Tart 2011's herbaceous and earthy peak-stage character, supple tannins, and fresh acidity benefit from moderate aeration that opens the sous-bois and dried rose petal aromatic complexity without diminishing the wine's natural freshness and lift. Unlike the pre-peak 2015 Clos de Tart which requires 60 to 90 minutes of aggressive aeration, the 2011 at peak year 2 is fully integrated and harmonious and shows its best complexity with a shorter breathing period. Serve in a large Burgundy glass at 59 to 62F.
- Cellar Storage
- 55F (13C), 60-70% humidity, bottle on its side.
The drinking window on this bottle is calculated with the Cellared Ageability Index (CAI) v1.0, a 10-factor model. Try the free drinking window calculator on any wine, or read when to drink wine for the practical signals.
More from Burgundy
Frequently Asked
Is Mommessin Clos de Tart 2011 at peak in 2026?
Yes: the 2011 is 2 years into its peak arc in 2026, with 9 years of prime drinking remaining through 2035. The herbaceous and earthy character, red cherry primary fruit, dried rose petals, sous-bois, supple tannins, and fresh acidity are showing at full peak integration and maximum complexity development. This is the ideal window for drinking the 2011: fully harmonious, completely developed, with all complexity dimensions present and integrated. Decant 30 to 45 minutes and serve at 59 to 62F. See the [Burgundy region guide](/wines/region/burgundy) for Cote de Nuits drinking-window context.
How does Clos de Tart 2011 compare to Clos de Tart 2015?
The 2011 and 2015 Clos de Tart are the two contrasting poles of the Mommessin-era house style in terms of vintage character. The 2011 is the cool-vintage expression: herbaceous and earthy, red cherry and dried rose petals, sous-bois earthiness, supple tannins and fresh acidity, classical Burgundy structure, AT PEAK and drinking beautifully now. The 2015 is the warm-vintage expression: wild berries and peony, orange rind and licorice, gathering black fruit and slate, currently 4 years PRE-PEAK and better held to 2030. The 2011 is the right choice for drinking in 2026; the 2015 should be cellared. See the [Pinot Noir varietal guide](/wines/varietal/pinot-noir) for vintage comparison context.
What makes the 2011 Clos de Tart distinctive from other Burgundy Grand Crus?
The Clos de Tart is one of only a handful of Burgundy Grand Cru monopoles: the entire 7.5-hectare Grand Cru vineyard has been under single ownership since the 12th century, ensuring total site consistency in farming and winemaking across every vine. The 2011 Clos de Tart's herbaceous and earthy sous-bois character, combined with fine supple tannins and fresh persistent acidity, represents the monopole site's distinctive terroir expression in cool-vintage conditions: a wine of exceptional clarity and transparency of place that Cote de Nuits fragmented-ownership vineyards cannot replicate with the same consistency.
How long will I need to decant Mommessin Clos de Tart 2011?
In 2026 at peak year 2, the 2011 Clos de Tart benefits from 30 to 45 minutes of decanting. The wine's supple tannins and fresh acidity are fully integrated at peak, and moderate aeration is sufficient to open the sous-bois, dried rose petal, and red cherry aromatic complexity without diminishing the natural freshness and lift that distinguish this cool-vintage expression from the richer and more extracted warm-vintage Clos de Tart productions. Serve at 59 to 62F in a large Burgundy glass. Unlike the pre-peak 2015 which requires much more aggressive aeration, the 2011 shows its best character with gentle breathing.
When should I drink my remaining Clos de Tart 2011 bottles?
The peak window runs 2024 to 2035, giving 9 more years of prime drinking from 2026. The 2011 is at its most harmonious and fully integrated in 2026 and will continue to show excellent quality through the early 2030s. Unlike the warmer vintages that build additional complexity through extended peak years, the 2011's cool-vintage classical structure is showing its best form now and in the near term; the recommendation is to drink through the 2020s rather than banking on extended development into the 2030s. Multiple-bottle holders can consume with confidence from 2026 through approximately 2032 for optimal pleasure.