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Domaine Meo Camuzet

2015 Domaine Meo Camuzet, Corton Grand Cru, Les Perrieres

France Pinot Noir Burgundy Corton Les Perrieres Grand Cru 750ML

Wine Advocate

91-93

Vinous

91-94
/
2015 Domaine Meo Camuzet, Corton Grand Cru, Les Perrieres
Domaine Meo Camuzet

2015 Domaine Meo Camuzet, Corton Grand Cru, Les Perrieres

France Pinot Noir Burgundy Corton Les Perrieres Grand Cru 750ML

Wine Advocate

91-93

Vinous

91-94
/
0 In Stock

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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 2015 Corton-Perrieres Grand Cru didn't show quite the same detail and terroir expression as the Corton La Vigne Au Saint this year, though there are still attractive blackberry, wild strawberry and licorice aromas. The palate is medium-bodied with grainy tannin, good weight in the mouth, the fruit veering towards blackberry and mulberry towards the finish, a hint of cocoa lingering on the aftertaste. It needs to meld together but it should be fine by the time of bottling.

Vinous

Vinous

91-94

(13.8% alcohol): Bright ruby-red color. More stony lift on the nose than the Vigne au Saint, offering scents of redcurrant, charcoal, licorice, smoky silex minerality and sexy sweet oak (two-thirds new). Concentrated, dense and youthfully backward, conveying a lovely savory intensity but also a captivating sweetness to its flavors of black cherry, licorice, charcoal and smoky minerality. Firmly tannic and very long on the back end; perhaps not as rich as the Rognets but boasts terrific minerality. The crop level here was barely 30 hectoliters per hectare, according to Méo.

What the Critics are Saying

The Wine Advocate

Wine Advocate

91-93

The 2015 Corton-Perrieres Grand Cru didn't show quite the same detail and terroir expression as the Corton La Vigne Au Saint this year, though there are still attractive blackberry, wild strawberry and licorice aromas. The palate is medium-bodied with grainy tannin, good weight in the mouth, the fruit veering towards blackberry and mulberry towards the finish, a hint of cocoa lingering on the aftertaste. It needs to meld together but it should be fine by the time of bottling.

Vinous

Vinous

91-94

(13.8% alcohol): Bright ruby-red color. More stony lift on the nose than the Vigne au Saint, offering scents of redcurrant, charcoal, licorice, smoky silex minerality and sexy sweet oak (two-thirds new). Concentrated, dense and youthfully backward, conveying a lovely savory intensity but also a captivating sweetness to its flavors of black cherry, licorice, charcoal and smoky minerality. Firmly tannic and very long on the back end; perhaps not as rich as the Rognets but boasts terrific minerality. The crop level here was barely 30 hectoliters per hectare, according to Méo.