Mommessin
Clos de Tart Grand Cru
Clos de Tart
2015
Vintage
Varietal
Pinot Noir
ABV
Where it is, June 2026
Approaching Peak: drinkable, but best years are ahead.
In 2026 the Mommessin Clos de Tart Grand Cru 2015 is accessible within its drinking window, having opened for consumption in 2024, but it remains in a pre-peak state that will persist until 2030, four years ahead. Collectors and enthusiasts opening bottles in 2026 will find a wine of considerable quality and charm that nonetheless has not yet reached the full structural integration and aromatic complexity development that Clos de Tart 2015 will deliver at peak: the wild berry and peony primary character is vivid and expressive, the razor-sharp acidity that is the 2015 vintage's structural hallmark in Burgundy is still dominant and forward, and the fine tannins are still assembling the gathering black fruit and slate-inflected finish dimensions that will be the wine's defining complexity characteristics at its 2030 peak entry. What is unmistakably present in 2026 is the structural architecture that guarantees the wine's exceptional long-term trajectory: the combination of the warm 2015 vintage's generous fruit concentration, the Clos de Tart monopole Grand Cru site's naturally fine-grained tannin structure, and the orange rind and licorice complexity dimensions that signal unusual mid-palate development potential in the years ahead. The recommendation is to hold to 2030 for peak expression. Those who cannot resist opening bottles in 2026 should allow generous decanting of at least 60 to 90 minutes to open the wine's compressed aromatic potential and soften the still-forward acidity into a more harmonious expression. The Clos de Tart 2015 is unambiguously one of the most compelling Burgundy Grand Cru acquisitions currently in the pre-peak window on cellared.ai, with 29 years of peak arc ahead from 2030 through 2055.
The ‘15 Clos de Tart Grand Cru.
Mommessin Clos de Tart 2015, pre-peak: wild berries, peony, orange rind, licorice, razor-sharp acidity, fine tannins gathering into black fruit and slate. The Monopole Grand Cru still 4 years from peak. Hold to 2030 for full expression.
Drinking window
Tasting note
The Clos de Tart Grand Cru 2015 pours a translucent ruby of beautiful clarity and depth, the color's luminosity characteristic of the finest Clos de Tart vintages and immediately communicating the monopole Grand Cru site's expression of Pinot Noir with transparency and elegance alongside considerable structural presence. The nose at pre-peak in 2026 is vibrant and expressive, leading with wild berries of considerable freshness and aromatic lift that distinguish this pre-peak stage from the richer and more developed complexity that will emerge at the 2030 peak entry: the wild berry character carries raspberry, wild strawberry, and blackberry in vivid concentration alongside a freshness and aromatic brightness that signals the wine's relative youth despite having entered the drinking window in 2024. Peony provides the floral dimension of unusual beauty and persistence that the finest Clos de Tart vintages develop in their pre-peak aromatic profiles, a floral note of Burgundy Pinot Noir character at its most elegant and distinctive. Orange rind adds the citrus-peel complexity dimension that distinguishes this expression of the Clos de Tart site, a dried-orange-peel character of aromatic brightness and freshness that interplays beautifully with the wild berry primary fruit. Licorice emerges as the depth dimension that signals the wine's gathering mid-palate concentration and the black fruit and slate complexity that will be the dominant character at peak. On the palate the razor-sharp acidity that defines the 2015 Burgundy vintage is immediately present and forward, carrying the wine's considerable structural authority while the fine tannins continue to gather around the developing black fruit and slate-inflected finish of considerable mineral persistence.
The 2015 vintage
The 2015 Burgundy vintage is widely regarded as one of the finest in recent decades for the Cote de Nuits Grand Cru appellations, a warm and generous year that produced wines of exceptional fruit concentration and ripeness alongside the natural structural acidity and fine tannin quality that the greatest Burgundy vintages combine into wines of exceptional aging potential. The 2015 growing season was characterized by a warm and dry summer that built excellent fruit concentration in the Pinot Noir, with a harvest that proceeded in excellent dry conditions through early October allowing ripe and healthy fruit to be brought in at optimal phenolic development. At Clos de Tart, the 2015 conditions delivered the warm-vintage fullness and generosity of fruit that the monopole Grand Cru site can translate into wines of particular richness: the wild berry, peony, and orange rind complexity of the 2015 Clos de Tart reflects the 2015 vintage's ability to produce Pinot Noir of considerable aromatic dimension alongside the fine tannin structure that the site's naturally fine-grained terroir consistently delivers even in warmer vintages. Wine Spectator noted that the 2015 Burgundy wines from the finest Grand Cru sites showed remarkable concentration and structural definition, positioning the vintage alongside 2010 and 2012 as one of the decade's finest for long-term aging potential.
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, producing Pinot Noir of singular site character under a single ownership since the 12th century. During the Mommessin era, winemaking at Clos de Tart was led by Sylvain Pitiot, who spent more than two decades as the estate's principal winemaker developing the Clos de Tart house style: whole-cluster fermentation at high percentages to amplify the vineyard's naturally fine and aromatic Pinot Noir character, aging in a high proportion of new French oak to provide the structural framework for the monopole's exceptional long-term aging potential, and a patient approach to harvest timing that prioritized phenolic ripeness and natural acidity preservation over extract and concentration. The 2015 vintage represents the final era of the Mommessin-Pitiot collaboration before the estate's 2017 sale to the Pinault family, making the 2015 and surrounding vintages the definitive statement of the Mommessin-era Clos de Tart house style.
From the cellar: pair with
Roasted Bresse chicken with black truffle under the skin, morel cream sauce, and pommes sarladaises
The Clos de Tart 2015's wild berry, peony, and orange rind pre-peak aromatic freshness pairs ideally with roasted chicken's delicate protein richness; black truffle amplifies the developing slate and mineral dimensions, morel cream sauce bridges the orange rind and licorice mid-palate complexity, and pommes sarladaises provide the duck-fat richness that the fine razor-sharp tannins integrate in pre-peak stage.
Seared duck breast with wild berry gastrique, celery root puree, and roasted beets
At pre-peak, the 2015 Clos de Tart's wild berry primary character and razor-sharp acidity find their natural pairing in seared duck breast, a protein of sufficient richness and fat to soften the forward acidity; wild berry gastrique mirrors the primary aromatic dimension directly, roasted beets amplify the earthier and mineral slate dimensions, and celery root puree carries the savory depth the wine's gathering black fruit mid-palate demands.
Venison loin with black currant and juniper sauce, parsnip puree, and wild mushroom fricassee
The Clos de Tart 2015's licorice, gathering black fruit, and slate-inflected finish architecture points naturally toward venison's lean and earthy protein richness; black currant and juniper sauce bridge the wild berry primary dimension and the licorice mid-palate depth, parsnip puree amplifies the orange rind brightness with sweet-root counter-sweetness, and wild mushroom fricassee mirrors the vineyard's sous-bois terroir character emerging in pre-peak development.
Service & cellaring
- Serving Temp
- 60-63F (15-17C)
- Decanting
- Decant 60 to 90 minutes in 2026, ideally 2 hours. The Mommessin Clos de Tart 2015 at pre-peak in 2026 requires aggressive aeration to open its compressed aromatic potential, soften the still-forward razor-sharp acidity into a more harmonious expression, and allow the developing black fruit and slate complexity to begin emerging from the wine's compact structure. Serve in a large Burgundy or Pinot Noir glass at 60 to 63F. The optimal choice in 2026 is to hold the 2015 for peak entry at 2030, when decanting needs will be more moderate and the full complexity range will be present from the first pour.
- 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
Should I drink Mommessin Clos de Tart 2015 now or hold?
Hold to 2030 for peak expression. In 2026 the 2015 is accessible within the drinking window that opened in 2024, but it is 4 years pre-peak with considerable structural development still ahead. The razor-sharp acidity is forward, the fine tannins are still gathering around the developing black fruit and slate, and the wine's full complexity range will not be present until peak entry. If you do open bottles before 2030, decant 60 to 90 minutes minimum and serve at 60 to 63F. See the [Burgundy region guide](/wines/region/burgundy) for Grand Cru drinking-window context.
How long will Mommessin Clos de Tart 2015 age?
Peak window runs 2030 to 2055 (25 years), with hard decline after 2065, giving one of the longest aging trajectories of any Burgundy Grand Cru currently published on cellared.ai. The 2015's warm-vintage fruit concentration, razor-sharp acidity, and fine tannin structure combine to support a very long development arc. Collectors should plan for peak consumption in the 2030s and 2040s, with the most complete and complex expression expected from 2030 to 2045. See the [Pinot Noir varietal guide](/wines/varietal/pinot-noir) for Burgundy Grand Cru aging benchmarks.
What makes Clos de Tart a Grand Cru monopole?
Clos de Tart is one of Burgundy's rarest wine categories: a Grand Cru monopole, meaning the entire 7.5-hectare Grand Cru vineyard is owned by a single producer and produces wine under one label. Monopole Grand Crus are extraordinarily rare in Burgundy, where most vineyards are fragmented across dozens of owners; a monopole ensures total site consistency in farming, harvest decisions, and winemaking approach across every vine. Clos de Tart's single-ownership history dates to the 12th century, making it one of the most historically continuous vineyard-to-wine relationships in the entire Cote de Nuits.
How does Clos de Tart 2015 compare to Clos de Tart 2011?
The 2015 and 2011 Clos de Tart vintages published on cellared.ai represent the two poles of the Mommessin-era Clos de Tart style. The 2015 is the warmer, more generously fruited expression with wild berry, peony, and gathering black fruit concentration, currently 4 years pre-peak and benefiting from extended cellaring to 2030. The 2011 is already at peak, showing herbaceous and earthy Pinot Noir character with red cherry and dried rose petals at its most harmonious developed form. The 2015 has the superior long-term aging trajectory; the 2011 is the better choice for drinking now.
What decanting does Mommessin Clos de Tart 2015 need?
In 2026 at pre-peak, the 2015 Clos de Tart benefits from 60 to 90 minutes of decanting, ideally extended to 2 hours to open the compressed aromatic potential and integrate the still-forward razor-sharp acidity. The aeration period allows the developing wild berry, peony, and orange rind character to open fully and the fine tannins to soften into a more harmonious expression. At the 2030 peak entry, decanting needs will be more moderate as structural integration progresses. Serve at 60 to 63F in a large Burgundy glass.