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Domaine Meo Camuzet

2014 Domaine Meo Camuzet, Vosne-Romanee Premier Cru, Cros Parantoux

France Pinot Noir Burgundy Vosne-Romanee Cros Parantoux 750ML

Vinous

92-95

CellarTracker

92
/
2014 Domaine Meo Camuzet, Vosne-Romanee Premier Cru, Cros Parantoux
Domaine Meo Camuzet

2014 Domaine Meo Camuzet, Vosne-Romanee Premier Cru, Cros Parantoux

France Pinot Noir Burgundy Vosne-Romanee Cros Parantoux 750ML

Vinous

92-95

CellarTracker

92
/

The vineyard that Henri Jayer made famous, Meo's Cros Parantoux is a tiny, steep 0.3-hectare vineyard planted on clay, limestone & gravel soils. Vinified in 100% new oak, this differs only from Jayer's in that it is traditionally filtered - Jayer's was not.

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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.

Vinous

Vinous

92-95

Bright ruby-red. Intense berry aromas are complicated by smoky minerality. Much more open in the early going than the Brûlées, offering a wonderfully velvety texture, but perfectly integrated acidity gives shape and verve to the intense dark fruit and spice flavors. The firm, suave tannins dust the front teeth and the very long, slowly building finish leaves the salivary glands vibrating. This vineyard was actually harvested later than the Brûlées and Richebourg and has the density to prove it.

What the Critics are Saying

Vinous

Vinous

92-95

Bright ruby-red. Intense berry aromas are complicated by smoky minerality. Much more open in the early going than the Brûlées, offering a wonderfully velvety texture, but perfectly integrated acidity gives shape and verve to the intense dark fruit and spice flavors. The firm, suave tannins dust the front teeth and the very long, slowly building finish leaves the salivary glands vibrating. This vineyard was actually harvested later than the Brûlées and Richebourg and has the density to prove it.