Clos de Tart Grand Cru, France · France
2014 Mommessin Clos de Tart Grand Cru
The final Mommessin-era Clos de Tart before the 2018 sale - twelve years in, the 2014 is in early window with the freshness, tension, and precise iron-mineral structure of a truly classic Cote de Nuits year.
- Varietal
- Pinot Noir
- ABV
- 13.0%
- Vintage
- 2014
Drinking Window
In 2026: Approaching PeakDrinkable, but best years are ahead. Peak begins 2028.
Right now: In 2026, the Mommessin Clos de Tart Grand Cru 2014 is in early window territory, having crossed the window-open threshold in 2023 after twelve years of slow integration. The best have added depth and energy' - and that linear, precise quality defines where the 2014 Clos de Tart sits in 2026. The wine is accessible but not fully open: the tannins, firm yet well-articulated, have begun to resolve at the edges without yet achieving the seamless integration that comes post-2028. Dark cherry and iron ore dominate, with cedar and the first whispers of forest floor beginning to emerge. The freshness and linear focus of the vintage remain fully present. A two-hour decant opens the wine considerably and makes it rewarding now, but collectors who hold through 2028 to 2035 will find a more complete expression - the monopole terroir character of Clos de Tart more fully revealed. The peak window extends to 2042, giving this wine genuine long-term potential as the final complete Mommessin-era vintage.
Food Pairings
Duck confit with Puy lentils
Firm tannins (level 6) and iron-mineral character align with duck richness; acidity (level 7) cuts through confit fat, and earthy lentils echo the monopole's forest-floor character.
Beef cheeks braised in red wine
The wine's structured tannin frame and dark cherry concentration handle braised beef's collagen richness; linear acidity prevents the pairing from becoming heavy or unfocused.
Aged Burgundian washed-rind cheese - Epoisses
Tensile acidity (level 7) and iron character cut through washed-rind fat; tannins (level 6) are structured enough to balance pungency without dominating the cheese.
Service & Cellaring
- Serving Temp
- 62-65F (17-18C)
- Decanting
- Decant two hours in 2026. In early window territory, the 2014 benefits from extended aeration to soften its firm tannic structure and open the focused aromatics. Post-2028 approaching peak, reduce to one hour as the wine becomes more expressive.
- Cellar Storage
- 55F (13C), 60-70% humidity, bottle on its side.
Frequently Asked
What food pairs best with this early-window Grand Cru?
Duck confit, braised beef cheeks, or aged Burgundian washed-rind cheeses. The 2014's firm tannins (level 6) and iron-mineral character work best alongside moderate fat and earthy preparations. Avoid very delicate dishes that would be overwhelmed by the wine's structural authority in early window.
Is the 2014 historically significant as a Mommessin bottle?
Yes. Collectors interested in the traditional Mommessin house style - minimal intervention, whole-cluster fermentation, conservative new oak - are acquiring 2014 bottles as the last chapter of that 86-year chapter. The post-2018 Artemis renovation has changed the estate's approach significantly.
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