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Domaine Meo Camuzet

2014 Domaine Meo Camuzet, Richebourg Grand Cru

France Pinot Noir Burgundy Richebourg Grand Cru 750ML

Vinous

94-96

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

Vinous

94-96

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.

Vinous

Vinous

94-96

Full dark red with ruby tones. Stunningly pure aromas of purple fruits, violet and crushed rock. Wonderfully silky if a bit youthfully shy, conveying pronounced soil-driven salinity to the very intense flavors of blackberry, boysenberry and minerals. A classic example of the 2014 vintage at its best in its combination of richness, dimension and elegance. Finishes extremely long and aristocratic, with a rising crescendo of dark fruit and saline flavors and a major mass of sweet, tongue-saturating tannins.

What the Critics are Saying

Vinous

Vinous

94-96

Full dark red with ruby tones. Stunningly pure aromas of purple fruits, violet and crushed rock. Wonderfully silky if a bit youthfully shy, conveying pronounced soil-driven salinity to the very intense flavors of blackberry, boysenberry and minerals. A classic example of the 2014 vintage at its best in its combination of richness, dimension and elegance. Finishes extremely long and aristocratic, with a rising crescendo of dark fruit and saline flavors and a major mass of sweet, tongue-saturating tannins.