Meo-Camuzet

Search other Growers

Winemaking at Meo Camuzet...

The grapes are put into the vats where they stay for 3 to 5 days, macerating in their juice while the temperature is still low (15°C/60°F), before fermentation begins naturally.  During fermentation, temperature control is maintained just to protect the wines from exceeding a critical threshold (34-35°C/93-95°F).

It is better for this fermentation cycle, which lasts between two and three weeks, to come to an end slowly, and the concrete vats help to maintain mild temperatures which fall slowly.

There is not much extraction, the harvest does not undergo too much treatment or manipulation: little sulphur, little chaptalisation or acidification, only pigeages at the end of the fermentation.

The wines are racked and blended in vats three or four weeks before, and bottling comes after about 17 months in barrels.

Meo camuzet produces stunning Red Burgundy, including these Grand Crus; Echezeaux, Richebourg, Clos de Vougeot and Corton Clos Rognet, plus nine Premier Crus, including Vosne Romanee Cros Parantoux (arguably a worthy Grand Cru).

Vint Description Cl ? Cs Bt Cs Bt +
2013 Richebourg 75 DP   2   875
2013 Richebourg 75 IB   2   875
2012 Richebourg 75 IB   2   700
2012 Richebourg 75 DP   1   725
2012 Richebourg 75 DP   2   725
2011 Vosne Romanee Aux Brulees 75 DP   1   185
2010 Morey St Denis 75 IB 1 6 456 38
2009 Richebourg 75 IB   1   800
2009 Vosne Romanee Cros Parantoux 75 IB   1   800
2009 Vosne Romanee Cros Parantoux 75 IB   1   750
2009 Nuits St Georges Aux Murgers 75 IB 1   990  
2009 Vosne Romanee Aux Brulees 75 DP   1   265
2009 Vosne Romanee Les Chaumes 75 IB 1   1450  
2008 Richebourg 75 IB   1   550
2007 Vosne Romanee Aux Brulees 75 DP   1   200
2006 Vosne Romanee Aux Brulees 75 DP   1   200
2006 Vosne Romanee Aux Brulees 75 DP   1   200
2005 Clos Vougeot 75 DP   1   235
2005 Richebourg 75 IB   1   1150
2001 Richebourg 75 IB   2   650
1995 Clos Vougeot 75 IB   2   175
Wine List Last Updated: 10/02/2016 17:25:44