Clos de Tart, etc

Jun 11, 2009 3 Replies
B

I had dinner last night with Hugues Witz, General Directeur of Mommessin and I brought a couple of bottles of Clos de Tart and he brought a selection of Mommessin wines. I just jotted down some general impressions.



2005 Mommessin Pommard Les Pierriers-Dark, typical Pommard heft. A big muscular and tannic but nice black cherry notes.


2005 Mommessin Morgon-Sweet Gamay fruit, good acidity and balance. Elegant and fruit forward. A bit of red raspberry and a touch of banana on the nose.


2005 Mommessin Moulin a Vent-Big and more assertive than the Morgon. Strawberry, red cherry and vanilla notes. A bit flabby on the finish.


1999 Clos De Tart-Dark ruby in the glass. Deep black cherry notes on the nose. Black fruits, espresso and mineral on the palate. Quite good. "B+"


2000 Clos de Tart-Lighter than the 1999 in color. Exotic spice and sweet cherry on the palate. Much more elegant than the 1999. WOTN
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D

My general impression of Mommessin is that they have upped their game a lot in last decade, is that your feeling?

2000s are really drinking well now
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B

Yes especially as far as Clos de Tart is concerned. Both wines were excellent but even the Cru Beaujolais were really quite good (I recently was mentioning my dislike for Gamay...!). They had a change in ownership in 1996 that got things moving in the right direction. Hugues Witz is very interested in the American market and how we percieve Mommessin and many of their wines for the American market are labeled with the varietal and they are moving towards stelvin on many products.

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J

Yes especially as far as Clos de Tart is concerned. Both wines were excellent but even the Cru Beaujolais were really quite good (I recently was mentioning my dislike for Gamay...!). They had a change in ownership in 1996 that got things moving in the right direction. Hugues Witz is very interested in the American market and how we percieve Mommessin and many of their wines for the American market are labeled with the varietal and they are moving towards stelvin on many products.

I was on a tour this week in Burgundy and the guide was going on anti stelvin. I mentioned that Verget was using stelvin on all of their recent US exports- got a stunned "don't know what to say there" look! Quite fun actually.

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