x

Mommessin

Burgundy, Macon, Ranska

  • 194
    of the 245 000
    wine producers
    of the world
Photo © Nuikki

  • Sää

    14° C Overcast clouds

  • Aika

    05:09 AM

  • Viinien keskiarvo?

    95 Tb

  • Maakohtainen sijoitus?

    93

  • Alueellinen sijoitus?

    32

  • Kiinnostavuus?

    139

Historia

The origins of the Mommessin négociant business date back to 1865 when Jean-Marie Mommessin, originally of Oyé in the Charollais, set up a business specialising in marc and other alcohols in the Mâconnais. Turning to wine in the 1920s, his son Joanny set about acquiring vineyards in Pouilly-Fuissé and in the Beaujolais. In 1932, in the middle of an economic crisis which had affected the wine trade as much as everything else, his attention was drawn by a broker he often used to use, a M. Cyrot, to the forthcoming sale of the de Blic wine domaine. This consisted of the Château de Pommard, vines in Pommard, Rugiens, Clos-Saint-Denis, Chambertin and Clos de Tart. On Tuesday 25 October he found himself at the town-hall in Morey. No one else was interested in the Clos de Tart (the Clos Saint-Denis and Chambertin vines were acquired by the Groffier family and the Château de Pommard by that of Laplanche) and so Mommessin was able to buy the Clos de Tart without having to undergo a Dutch auction. The price was 400,000 Francs, equivalent to roughly one million Francs today.

The vineyard, neglected by Chauvenet, was in disarray. "I remember we only made 11 barrels in 1933," said the 99 year old Henri Mommessin, son of Joanny, when I last made a comprehensive tasting of the wines in1997. Mommessin engaged Cyrot, already régisseur here and at the Château de Pommard at the time of the Blics, as his local manager, and two of the seven or so hectares were replanted in 1935. Cyrot was succeeded by his deputy Alfred Seguin in 1965, Seguin by Henri Perraut on his retirement four years later, and Perraut by Sylvain Pitiot in 1996.

The Mommessin family divided their vineyard and merchant business activities in the 1990s. Though they sold the latter to Boisset the Clos de Tart remains firmly their own, divided between the successors of the three children of Joanny Mommessin. For a decade or so Clos de Tart was sold through Boisset, but since 2007 it has been sold independently, with some 20 percent going direct to French private customers.

by Clive Coates MW

Lue lisää
Sulje

Viiniviljelykset

The subsoils are made of a very old decomposed granit rock, similar to that of the Alpes, and it is perfectly suited to this lively varietal called Gamay. The world's Gamay cartography indicates the Beaujolais is the indisputed kingdom of this varietal. 
 

The soils in this region are diverse and varied : alluvial deposits in the East, limestone influences combined with iron and shale in the North. The terroir is wide, the nuances are infinite, yet the most symbolic is the granit, on which the varietal Gamay is thriving with fervour. 

Lue lisää
Sulje

Viinivalmistus

Burgundian tradition, Beaujolais soul, our House invites you to discover a great exception at the heart of a wonderful vineyard. Fuity and easy drinking wines, our Beaujolais wines conceal beautiful surprises. Offering complex wines, which are reminiscent of Grands Crus and making a king of the Gamay varietal, this is our challenge!

Beaujolais wines of exception, unexpected, unsuspected, this is what we invite you to taste. Great Beaujolais that we produce in accordance with the principles of conservation of nature and in the service of an unique terroir; aesthetes and connaisseurs wines which encapsulate our vineyard tradition and identity. 

Lue lisää
Sulje

Sisäpiiritietoa

How has the Clos de Tart wine-making changed in recent years?

Until the end of the 1970s, the wine was produced by the chapeau immergé technique. A grill some two thirds of the way up the vat prevented the skins etc. from rising to the top. There could be remontage (pumping over) but no pigeage (treading down). This resulted in very aromatic wine but was less effective in extracting colour and tannin, yet it suited the Mommessin style which was always for wine which was more elegant than muscular.

Mommessin reverted to traditional methods at the end of the 1970s, gradually introducing more sophisticated methods of temperature control and movement of the wine, maceration at a maximum of 32°C rather than 35° from around 1990 onwards, and the table de tri since the 1996 vintage. At the same time as the temperatures of maceration have been reduced, the time on the skins etc has been increased, and always, except in weak vintages, has there been 100 percent new oak for the grand vin. Similarly, Sylvain Pitiot prefers natural yeasts. "I am very much against artificial yeasts," he told me on my last visit. "They banalize the wine;"

 

While in the past the fruit tended to be largely de-stemmed, save for about ten percent added as much for physical purposes - to aerate the vat - as anything else, Pitiot has recently begun to vinify as much as 50 percent, as in 2009, using whole clusters. "It all depends on the vintage."

In the vineyard the work is as biodynamic as possible, but Pitiot wants to retain the freedom to use some of the biodynamicaaly banned treatments if he is forced to, as was essential in 2008. "I call it culture integré, one up from the lutte raisonné." We used to pick later in the old days, he adds. This gave us firmer tannins - sometimes a bit solid. Now we have more control over the yield, the wines are concentrated but purer and more supple. He adds that he likes long, drawn-out malos. One obtains a more subtle wine.

Lue lisää
Sulje

Tilalta löytyy 4 erilaista viiniä 61 vuosikerralla

Virheellinen informaatio
Virheitä sivustolla, kerro meille
Lähetä
UPGRADE MEMBER PLAN
Upgrade your membership now, it's quick and easy. We use PayPal, the world's largest payment system, it accepts all credit cards. Once you've chosen your membership level, you'll go directly to PayPal. You can cancel your membership at any time.
Thank you for your support!
 

Pro Member

 

Winemerchant Member

 

Winery Member

 

User

 


Päivitämme parhaillaan tastingbookin ohjeita, mikäli haluat voit katsoa alta videon sekä ohjeet englanniksi.

Short Introduction to theTastingbook.com

Welcome to the Tastingbook, the world's first intelligent wine-tasting tool and social wine community.

It is easy and fast to use, and I am happy to guide you through it.


1. Start by Signing up and creating your profile

- Add a profile picture and more information about yourselves


2. Next, Create your personal Wine World

- Click iFollow (Discover) from the top menu

- Tastingbook has added automatically into your wine world 5-10 of the most active professionals or Pro's as we call them.

- Search for more pros or other users by typing their name in the search field. Then click into my world to those who you want to include in your wine world. This way, you may be notified when they taste wines or comment on them.

- You can also add wines and wine producers into your wine world. This allows you to access the most up-to-date information about them.


3. Invite your friends to join the tastingbook

- Click your username on the top menu and choose invite

- Type your friends email addresses and click send invites

- You can follow the status of your invitation on the same page


4. Create a tasting and do tasting notes

4.1. Click the New tasting button from the top menu.

- Name the tasting as you wish.

- Set the place and time (You can also add your past tasting notes by just changing the date)

- Click the add new wine button on the right to add new wines to the tasting.

- Now go to the box that says 'Click to add the wine'.

- Start by typing the wine or producer name and select the wine from the list that appears.

- After you have selected the wine, the vintage selection will be opened automatically

- Select the correct vintage by clicking on it.


4.2. Next, click My tasting note box and the worlds most advanced tasting

- From the bottom left of the tasting tool you can select in which language you want to use and view tasting notes.

- just do your wine note by clicking the correct adjectives. The adjectives can be activated by clicking once, or de-activated by clicking again.

- Tastingbook Pros will teach you while you taste wines.

At the bottom of the page in the section Show notes of, you may view notes of the professionals by clicking Pro's. If any of the tastingbook pros have tasted the wine before their opinion will show in the gold colored frames around the adjectives on the tasting view.


4.3. After you have completed your wine note, it's time to give Tb points.

Click the box on the bottom right Give points.
In case you want to add any comment or personal thoughts related to this wine, you may tick the note box next to the scores. In this field you may add copy-pasted texts for instance your old notes, etc.


4.4. After you've completed your notes for all the wines, click Close tasting.

You may now share some general thoughts about the tasting or tasted wines and choose with whom you want share your tasting. Set the Tasting privacy to limit the audience who are able to view your tastings information. We suggest you use Everyone as most of the wine experiences are meant to be shared.

Note:

If a wine that you are tasting is not found in our database, please be kind enough to send us an email to: addwine@thetastingbook.com, please include at least the wine name and producer. We will add the wine in tastingbook within 24 hours.


5. Tastingbook is full of information and stories - how to find them.

Tastingbook is full of information about wines, vintages, and wineries and also has over 30.000 pictures of wines. To best way to find what you are looking for is to browse the site from the Browse field in the top right corner.

You may search for wine, vintage, producer, pros or other community members by typing the name in the browse field. You may then choose from the drop down menu.



If you have any difficulty in navigating the site you may easily get help by clicking the support button on the left side of the page

We hope you enjoy all that the tastingbook has to offer and wish you rewarding moments in exploring tastingbook, your personal wine world.


You can always access these instructions from the top menu.

Kirjoita viesti...
Kirjaudu jäseneksi
Sign up now, it's quick and easy.
We use PayPal, the world's largest payment system, it accepts all credit cards.
Once you've chosen your membership level, you'll go directly to PayPal, where you can sign up for a free 7-day trial period. You can cancel your membership at any time. We wish you a rewarding journey to the world of Fine Wines.

Free 7 days Member trial

 

Member

 

Pro Member

 

Winemerchant Member

 

Winery Member

 

User

  Tule jäseneksi