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Domaine Meo Camuzet

2013 Domaine Meo Camuzet, Vosne-Romanee Premier Cru, Aux Brulees

France Pinot Noir Burgundy Vosne-Romanee Aux Brulees 750ML

Wine Advocate

91-93

Vinous

93

CellarTracker

93
/
2013 Domaine Meo Camuzet, Vosne-Romanee Premier Cru, Aux Brulees
Domaine Meo Camuzet

2013 Domaine Meo Camuzet, Vosne-Romanee Premier Cru, Aux Brulees

France Pinot Noir Burgundy Vosne-Romanee Aux Brulees 750ML

Wine Advocate

91-93

Vinous

93

CellarTracker

93
/

Vines planted in the 1930s on clay & limestone soils. About 50% new oak used for aging.

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One of the more recognizable and respected labels in Burgundy, Meo-Camuzet was long in the practice of leasing most of their vineyards every year. In 1985, Jean-Nicolas Meo took the helm of the family estate and as the long-term leases came to an end, decided to vinify his own wines, calling upon the help of one Henri Jayer. Jean-Nicolas still directs the winemaking, following Jayer's principles to this day with an impressive array of vineyards, including six Grand Crus.

Domaine Meo Camuzet

What is now a 14-hectare estate in Vosne-Romanee was for decades in the hands of share-croppers, or vignerons who leased the prized plots from the Camuzet family. So it was that Henri Jayer had access to such phenomenal plots for decades as the sources of his legendary wines. Jayer would be called upon in 1985 to guide the hand of the new generation, Jean-Nicolas Meo, and his teachings are being handed down to the newest generation who study under their father now.

With consistency in the vineyard - the same vineyard manager, Christian Faurois for 45 years until his retirement in 2018 - and the cellar, the Meo-Camuzet wines have come to be known for both their finesse and their intensity; rarely can the two so seamlessly be achieved, but the combination lends itself to phenomenal, long-lasting wines. It does help to have an ample supply of Grand Crus - six, between the Cote de Nuits and Corton - and Premier Crus - 10 in total! - from which to craft their wines.

In the cellar, after a careful sorting, the grapes are largely de-stemmed and allowed to macerate on their skins for 3-5 days, allowing fermentations to begin naturally. The vinification will carry out for about 3 weeks with some temperature control, and the only punch-downs will occur at the very end. The portion of new (François Freres) oak will depend on the vineyard and vintage, up to 100% for the Grand Crus, though sometimes for the village wines there is no new oak. Bottling is done via gravity flow without filtering.

Jean-Nicolas expanded his family's business to include a negociant label called Meo-Camuzet Freres et Soeurs, where the winemaking and vineyard is the same, though not from the family's own plots.

Meet the Producer

Domaine Meo Camuzet

One of the more recognizable and respected labels in Burgundy, Meo-Camuzet was long in the practice of leasing most of their vineyards every year. In 1985, Jean-Nicolas Meo took the helm of the family estate and as the long-term leases came to an end, decided to vinify his own wines, calling upon the help of one Henri Jayer. Jean-Nicolas still directs the winemaking, following Jayer's principles to this day with an impressive array of vineyards, including six Grand Crus.

What is now a 14-hectare estate in Vosne-Romanee was for decades in the hands of share-croppers, or vignerons who leased the prized plots from the Camuzet family. So it was that Henri Jayer had access to such phenomenal plots for decades as the sources of his legendary wines. Jayer would be called upon in 1985 to guide the hand of the new generation, Jean-Nicolas Meo, and his teachings are being handed down to the newest generation who study under their father now.

With consistency in the vineyard - the same vineyard manager, Christian Faurois for 45 years until his retirement in 2018 - and the cellar, the Meo-Camuzet wines have come to be known for both their finesse and their intensity; rarely can the two so seamlessly be achieved, but the combination lends itself to phenomenal, long-lasting wines. It does help to have an ample supply of Grand Crus - six, between the Cote de Nuits and Corton - and Premier Crus - 10 in total! - from which to craft their wines.

In the cellar, after a careful sorting, the grapes are largely de-stemmed and allowed to macerate on their skins for 3-5 days, allowing fermentations to begin naturally. The vinification will carry out for about 3 weeks with some temperature control, and the only punch-downs will occur at the very end. The portion of new (François Freres) oak will depend on the vineyard and vintage, up to 100% for the Grand Crus, though sometimes for the village wines there is no new oak. Bottling is done via gravity flow without filtering.

Jean-Nicolas expanded his family's business to include a negociant label called Meo-Camuzet Freres et Soeurs, where the winemaking and vineyard is the same, though not from the family's own plots.

The Wine Advocate

Wine Advocate

91-93

The 2013 Vosne-Romanée 1er Cru les Brûlées has what you might describe as a “steadfast” bouquet, perhaps just a little conservative and constrained at the moment. The palate is medium-bodied with a gentle grip in the mouth, red cherries, strawberry pastilles and a pinch of spice lending the finish personality and length. It will probably demand 4-5 years in bottle before it starts to reach its drinking plateau, but it will be worth the wait.

Vinous

Vinous

93

Bright, dark red-ruby. Reduced aromas of cherry, raspberry and flinty minerality. Utterly suave and weightless in the mouth, conveying outstanding lift and punch to the flavors of red cherry, raspberry and flowers. Ripe tannins spread out to saturate the entire palate. There's a peppery element here that I did not find in the 2014, and it energizes the mid-palate while giving added grip to the long, vibrant finish. Still very closed, this wine may well merit an even higher score a decade down the road.

What the Critics are Saying

The Wine Advocate

Wine Advocate

91-93

The 2013 Vosne-Romanée 1er Cru les Brûlées has what you might describe as a “steadfast” bouquet, perhaps just a little conservative and constrained at the moment. The palate is medium-bodied with a gentle grip in the mouth, red cherries, strawberry pastilles and a pinch of spice lending the finish personality and length. It will probably demand 4-5 years in bottle before it starts to reach its drinking plateau, but it will be worth the wait.

Vinous

Vinous

93

Bright, dark red-ruby. Reduced aromas of cherry, raspberry and flinty minerality. Utterly suave and weightless in the mouth, conveying outstanding lift and punch to the flavors of red cherry, raspberry and flowers. Ripe tannins spread out to saturate the entire palate. There's a peppery element here that I did not find in the 2014, and it energizes the mid-palate while giving added grip to the long, vibrant finish. Still very closed, this wine may well merit an even higher score a decade down the road.