Meo-Camuzet

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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 +
2011 Richebourg 75 IB   1   695
2009 Richebourg 75 IB   1   900
2009 Clos Vougeot Le Grand Maupertui 75 IB   1   110
2009 Vosne Romanee Aux Brulees 75 IB   4   275
2007 Richebourg, Magnums 150 IB   3   1500
2005 Clos Vougeot 75 DP   2   235
2005 Richebourg 75 IB   1   1150
2002 Vosne Romanee Cros Parantoux 75 IB   1   1000
2001 Vosne Romanee Cros Parantoux 75 IB   1   750
2001 Corton Clos Rognet 75 IB 1   1750  
1999 Richebourg 75 IB   1   1150
1999 Vosne Romanee Cros Parantoux 75 IB   1   1100
1996 Vosne Romanee Cros Parantoux 75 IB   1   1000
1995 Richebourg 75 IB   1   850
1995 Vosne Romanee Cros Parantoux 75 IB   1   900
1991 Richebourg 75 IB   1   995
Wine List Last Updated: 24/04/2014 17:25:37