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Domaine Meo Camuzet

2014 Domaine Meo Camuzet, Richebourg Grand Cru

France Pinot Noir Burgundy Richebourg Grand Cru 750ML

Wine Advocate

93-95

Vinous

95

Burghound

94-96

CellarTracker

94
/
2014 Domaine Meo Camuzet, Richebourg Grand Cru
Domaine Meo Camuzet

2014 Domaine Meo Camuzet, Richebourg Grand Cru

France Pinot Noir Burgundy Richebourg Grand Cru 750ML

Wine Advocate

93-95

Vinous

95

Burghound

94-96

CellarTracker

94
/

0.34 hectare parcel planted in the 1950s to clay & limestone soils. Fermented & aged in 100% new French oak

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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

93-95

The 2014 Richebourg Grand Cru has a pure blackcurrant and dark cherry-scented bouquet with fine mineral tones, quite Grand Echézeaux in style, gently unfolding with sorbet-like freshness emerging from beneath that fruity carapace. This is extremely focused. The palate is medium-bodied with an impressive arching structure. It feels quite bold, solid and aristocratic, though maybe the Cros Parantoux is endowed with the charm this year.

Vinous

Vinous

95

The 2014 Richebourg Grand Cru bears the imprimatur of Méo's winemaking style on the nose. Yes, undeniably, there's a prominent veneer of slight chocolaty new oak at the moment, but you can also discern a huge payload of fruit underneath. That comes across on the palate. The oak regime defines it at the moment, and all it needs is time for that wood to be eaten up, which it will, then it will be a seriously fine Richebourg. Don't even think about this wine for another decade. Tasted at Maison de Colombier in Beaune.

What the Critics are Saying

The Wine Advocate

Wine Advocate

93-95

The 2014 Richebourg Grand Cru has a pure blackcurrant and dark cherry-scented bouquet with fine mineral tones, quite Grand Echézeaux in style, gently unfolding with sorbet-like freshness emerging from beneath that fruity carapace. This is extremely focused. The palate is medium-bodied with an impressive arching structure. It feels quite bold, solid and aristocratic, though maybe the Cros Parantoux is endowed with the charm this year.

Vinous

Vinous

95

The 2014 Richebourg Grand Cru bears the imprimatur of Méo's winemaking style on the nose. Yes, undeniably, there's a prominent veneer of slight chocolaty new oak at the moment, but you can also discern a huge payload of fruit underneath. That comes across on the palate. The oak regime defines it at the moment, and all it needs is time for that wood to be eaten up, which it will, then it will be a seriously fine Richebourg. Don't even think about this wine for another decade. Tasted at Maison de Colombier in Beaune.