| Region of production: | Côte d’Or |
| Winery Location: | Vosne-Romanée |
| Year Established: | 1902 |
Vineyard Holdings
13.9 ha
- Richebourg Grand Cru: 0.34 ha Pinot Noir, planted in the 1950s
- Echézeaux Grand Cru: 0.44 ha Pinot Noir, planted in the 1940s
- Clos de Vougeot Grand Cru: 3.0 ha Pinot Noir, planted in the 1920s, 1960s and 1979
- Corton Clos Rognet Grand Cru: 0.45 ha Pinot Noir, planted in the 1920s
- Vosne-Romanée Cros Parantoux Premier Cru: 0.3 ha Pinot Noir, planted in the 1930s
- Vosne-Romanée Aux Brûlées Premier Cru: 0.74 ha Pinot Noir, planted in 1930
- Vosne-Romanée Les Chaumes Premier Cru: 2.0 ha Pinot Noir, planted in the 1950s and 1970s
- Nuits-Saint-Georges Aux Boudots Premier Cru: 1.05 ha Pinot Noir, planted in the 1950s and 1960s
- Nuits-Saint-Georges Aux Murgers Premier Cru: 0.75 ha Pinot Noir, planted in 1965 and 1972
Top Wines Produced
- Richebourg Grand Cru
- Echézeaux Grand Cru
- Clos de Vougeot Grand Cru
- Corton Clos Rognet Grand Cru
- Vosne-Romanée Cros Parantoux Premier Cru
- Vosne-Romanée Aux Brûlées Premier Cru
- Vosne-Romanée Les Chaumes Premier Cru
- Nuits-Saint-Georges Aux Boudots Premier Cru
- Nuits-Saint-Georges Aux Murgers Premier Cru
Average Total Production
- N/A
Summary
Etienne Camuzet started buying vineyards in the early 20th century while serving in the French parliament as representative for the Côte d’Or. He obtained large holdings in Clos de Vougeot and was the last private owner of the Château before donating it to the Confrérie des Chevaliers du Tastevin. His daughter Maria Noirot died without heirs and deeded the estate to a distant relative and friend, Jean Méo, who put the estate in the hands of a number of métayers (including the now-famous Henri Jayer). Jean Méo’s son, Jean-Nicolas, took over management of the domaine in 1988, shortly after domaine bottling began in 1985, when Henri Jayer retired, though Jayer stayed on as a consultant. Jean-Nicolas considers the vineyards to be the foundation of quality for his wines and restricts yields by removing every other shoot early in the growing season to promote ventilation. No weed killers are used and vineyards are green-harvested if necessary. A négociant business was started under the name of Méo-Camuzet Frère et Soeurs In 1999.
Style & Vinification Techniques
Méo-Camuzet wines are made following Henri Jayer’s methods, paying careful attention to grape health, completely de-stemming the fruit, and generous new oak usage. The grapes are hand-sorted prior to de-stemming and allowed to begin fermentation slowly without adding cultured yeast. The wines ferment on the skins for up to 18 days, with more frequent pigeage as fermentation ends. The press wine and the free-run wine are blended before aging in oak, with 50% new oak for the communal wines, 60-70% for premier crus, and 100% for grand crus. Wines are aged 15-18 months prior to bottling with no fining or filtering.
Producer Website: Méo-Camuzet