Mommessin
Summary
Founded in 1865 and now part of the Boisset portfolio, Mommessin produces a diverse range of wines from both Burgundy and Beaujolais, sourcing Gamay from granite soils across all ten Beaujolais crus and Pinot Noir and Chardonnay from limestone-clay terroirs throughout Burgundy. Their winemaking balances traditional methods—including semi-carbonic maceration for their signature Le Saint-Romain Beaujolais Nouveau and classical barrel aging for their Burgundian wines—with modern techniques that maintain authentic regional expressions.
Heritage & Leadership
Mommessin was established in 1865 by Jean-Marie Mommessin in the village of La Chapelle-de-Guinchay in southern Burgundy. The house gained prominence when it relocated its operations to the historic Cluny Abbey in Burgundy, where the cellars provided ideal conditions for wine aging. For over a century, Mommessin remained a family-owned enterprise, developing a reputation for wines from both Beaujolais and Burgundy regions.
A significant transition occurred in 1997 when Boisset Family Estates, led by Jean-Charles Boisset, acquired Mommessin from Société des Grands Vins de France. This acquisition integrated Mommessin into the Boisset portfolio, which includes numerous French and American wine properties. Under Boisset's direction, Mommessin maintains its historical focus on Burgundian and Beaujolais wines while benefiting from the resources of a larger wine group.
Vineyards & Wines
Mommessin sources grapes from various appellations throughout Burgundy and Beaujolais. In Beaujolais, the house produces wines from all ten crus: Moulin-à-Vent, Fleurie, Morgon, Juliénas, Chénas, Chiroubles, Saint-Amour, Brouilly, Côte de Brouilly, and Régnié. The Gamay vineyards in Beaujolais grow predominantly on granite-based soils at elevations between 250 and 500 meters.
In Burgundy proper, Mommessin produces wines from both the Côte de Beaune and Côte de Nuits, working with Pinot Noir and Chardonnay varieties. The house offers wines from several appellations including Chablis, Pouilly-Fuissé, and Mâcon-Villages for white wines, and various red Burgundy appellations.
One of Mommessin's signature products is "Le Saint-Romain," a Beaujolais Nouveau presented in a distinctive bottle with a red wax seal. This wine exemplifies the house's long-standing connection to the Beaujolais region and its traditions.
Philosophy & Practice
Mommessin's winemaking philosophy balances respect for tradition with modern techniques. For their Beaujolais wines, the house employs semi-carbonic maceration, the traditional method where whole clusters of Gamay grapes ferment partially inside their skins before pressing. This technique preserves the fruit-forward character typical of Beaujolais wines.
For Burgundian wines, Mommessin follows more classical vinification methods, with temperature-controlled fermentation and aging in French oak barrels for their higher-tier offerings. The duration of barrel aging varies by appellation and vintage, typically ranging from 8 to 18 months depending on the wine.
Under Boisset's ownership, Mommessin has invested in modernizing production facilities while maintaining the traditional aspects of winemaking that define Burgundian and Beaujolais wines. The house focuses on expressing the distinctive characteristics of each appellation, adhering to the concept of terroir that is fundamental to French winemaking.