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 Recruited by Étienne Camuzet in 1945 to work the Richebourg, Brulées and Clos Parantoux vineyards in particular, Henri was indeed the estate's inspiration for many years. When he retired, he played his part in my training, winning me over to the cause of fruity, long-keeping wines. Wines that give pleasure.

He passed away during the 2006 harvest, while we were hard at work; a fine symbol. Beyond the myth he had become, I will remember the talent of a man for his job, the convictions of an experienced taster and the passion of a craftsman.

He was a great winemaker: beyond the very seductive style of his wines, his essential contribution to the wines of Burgundy can be summed up in his capacity to marry tradition and modernity. He was able to resist the facilities which the rapid modernisation of the vineyard was making available to him at the beginning of the sixties. And yet how tempting it was; the job was hard. At the same time, there was never any question of remaining stubbornly attached to outmoded techniques: modern winemaking methods gave him the opportunity to display his inventiveness and his sensitivity.

Henri was one of the few people to keep the Burgundy flag flying high in a period of some decline, and more important still, he was able to pass on his vision to the younger generation. Today, we all owe him a great deal.

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Domaine Méo-Camuzet Domaine Méo-Camuzet was founded at the beginning of the last century when Mr Étienne Camuzet began to select vineyards whose location and reputation were of particular interest to him. His daughter, Maria Noirot, inherited his vineyards but she herself had no children so, at her death in 1959, she bequeathed the domain to Jean Méo, who was then working in the staff of Général de Gaulle. Maria Noirot et Jean Méo were distant relatives but the two families had close ties and Maria's will stated that "all should carry on", which of course has been respected. At that period, vintners under 'métayage', a sort of sharecropping agreement, were in charge of the vineyards and winemaking. Jean Méo sold his portion of wines to famous local merchants. This agreement enabled him to pursue his Parisian career while keeping an eye on his Burgundian estate. As of 1985, the estate began selling under its own label, directly from the cellars. And after 1988, it progressively took charge of the vineyards as the contacts with the vintners expired. Jean-Nicolas Méo, son of Jean Méo, then took responsibility and is now in charge of technical and administrative matters.

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He is helped in these tasks by Henri Jayer who advises him on winemaking and by Christian Faurois, vineyard manager. The objective is to make wines with structure and delicacy - with concentration as well as charm. The balance of a wine is essential: refinement and complexity are the hallmarks of great wines and represent the desired goals throughout the wine making and ageing processes. Of course, this notion cannot be separated from that of terroir. For many years, the wine estate has rejected the use of chemicals alone and attempts to encourage a natural balance by using authorized organic agricultural products and specific practices, including ploughing, by paying particular attention to the vine-growing techniques which attempt to prevent diseases and keep yields in check. These practices are not just for show: their objective is to achieve a harmony between the vine and its environment and to allow the terroir and climate, specific to each vintage, to express themselves.

Production area: 6ha Grape varieties: Pinot Noir Average age of vines: 50 years Harvest method: Winemaking: Ageing: in new oak casks

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Temperature control is the essential contribution which modern techniques have made to our work, which, apart from that, remains very traditional. It enables us to make a marketable wine, even if excessive standardisation of vinification would quickly lead to trivialisation.

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 our concrete vats help us 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. That is how the individual character of each wine can express itself... but the grapes must be of excellent quality from the beginning!

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Inside information

Is Burgundy complicated? Not its principle, at least! Four levels of AOC exist, representing increasing degrees of quality:

- 'Régionale': the wine bears the name of the region or the sub-region in which it is produced; this could be simply 'Bourgogne', for example, or 'Bourgogne Hautes Côtes de Nuits'.

- 'Communale': the wine bears the name of the village from which it originates; 'Vosne-Romanée', 'Nuits St-Georges' are well-known examples.

- 'Premier cru': the wine bears the name of both the village and the vineyard plot in which it is produced; for example, we may find 'Nuits St Georges aux Murgers' or 'Vosne Romanée les Chaumes'. The term 'premier cru' is often mentioned to avoid any confusion.

- 'Grand cru': it is considered unnecessary to refer to the village, and only the name of vineyard plot will be mentioned, as in 'Échezeaux' or 'Richebourg', or to quote the most famous of them all, 'Romanée-Conti'.

When you look at the map, it is interesting to see the position of these categories. The best locations, 'premiers' and 'grands crus', lie at the foot of the hill, before the slope becomes too steep. This is where the best soil, not too deep, not too poor, and the best climate are to be found. This pattern is common to the whole of Burgundy, with a few historical interferences, of course.


 The objective is to make wines with structure and delicacy - with concentration as well as charm. The balance of a wine is essential: refinement and complexity are the hallmarks of great wines and represent the desired goals throughout the wine making and ageing processes. Of course, this notion cannot be separated from that of terroir.

Various procedures are implemented to carry out this objective: vine-growing techniques that try to favour the natural balances, reveal the terroir and keep yields in check, careful harvesting by hand, and sorting grapes prior to a winemaking procedure characterized by minimum interference. This encourages the freshness, the expression of the fruit and the personality of each wine rather than simple extraction. Maturing in barrels is a well-planned affair with an extensive use of new barrels; the wines are bottled by gravity not using filtration.

Study our practices in detail, from the vineyard to bottling. Each stage is important and plays its part in the making of a great wine.

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12 different wines with 70 vintages


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Wine Moments

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 Clive Coates / MW, Wine Writer (France)  tasted  2 wines  from  Meo Camuzet . In a tasting of  46 wines 

2005 - A magnificent red wine vintage in Burgundy. This was a dry year, though never particularly hot, save for a heat-wave in May. A hail-storm on 17 July devastated the vines between the villages of Santenay and Chassagne-Montrachet. After a mixed August, and much-needed rain on 6 September, the skies cleared and it became increasingly sunny and warm. The Côte d'Or harvest began in the middle of the month and was all but complete by the week-end of 1st. October.

Now ten years old, the red wines, though many are still rather closed, are well deserving of all the bally-hoo they engendered at the outset. The vintage is consistently good (except naturally in Santenay and Chassagne-Montrachet) from Marsannay to Maranges, as well as proportionately so from grand cru to the humblest generic. Few past vintages come close. Perhaps the nearest is 1999, but that was a very much more generous harvest. The relative shortness of the 2005 crop can be seen in the concentration of the wines. They also have depth, finesse, harmony and the potential to last. But they are not monolithic. What more do you want? Don't start opening the best until 2020 or so.

9d 9h ago

 Edward Cuvée, Pro (Finland)  tasted  1 wines  from  Meo Camuzet . In a tasting of  10 wines 

some weekend wines

2m 20d ago

 Christoph Hons, Wine Blogger (United Kingdom)  tasted  1 wines  from  Meo Camuzet . In a tasting of  15 wines 

New tastingnotes. 

3m 29d ago

 Marco Michieletti, Wine Dealer (United Kingdom)  tasted  1 wines  from  Meo Camuzet . In a tasting of  11 wines 

Undesputably, Burdundy counts as the wine growing region where some of the best wines are coming from. Burgundy has a higher number of appellations d'origine contrôlée (AOCs) than any other French region, and is often seen as the most terroir-conscious of the French wine regions.

6m 10d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  8 wines  from  Meo Camuzet . In a tasting of  18 wines 

We started feeling frisky,  and we wanted to reciprocate, so I selected one of my favorite, all-time  wines, the 1985 Meo Camuzet Richebourg.  This is a wine that would be on my top 100 of all-time, and after not having  it for at least three or four years, it was good to see it still showing  incredibly. Of course, Henri Jayer had his hand in the ’85 Meo, and many feel  that Henri was the greatest winemaker ever in Burgundy. Consider the ’85 Meo Riche ‘Exhibit A.’ It had a ‘wow’ nose, layers upon layers cascading up into  my nose. 

I literally felt like I was swimming in it. Pick a fruit, any fruit,  as they were all seemingly there - red, purple, black and blue danced together freely, transporting us to a shiny, happy place, a veritable  Woodstock for wine. Adam hailed it as ‘intoxicating,’ and ‘miles ahead of DRC  in 1985.’ Hey, he said it, not me! But, he was right, not to take away from  the DRC Riche, in and of itself a great wine, but the 1985 Meo Richebourg is  just one of those wines that is one step beyond the rest. Incredibly complex,  there was this magnificent floral component, along with distinctive and sexy  Asian spices, an ocean of fruit, and even some morning fog. Smelling it was  like looking out on a horizon of wine, endless in its possibilities and  promise. Adam noted, ‘sap and pine tar, menthol and spring forest.’ All I  could then see were naked nymphs. Adam cooed, ‘the whole world stops for a  great bottle of Burgundy; armies could march past me right now, and I would still be sitting here.’ Here, here. No, seriously, here, give me the rest of  your ’85 Meo; it was actually a wine over which wars are started (98)!

7m 17d ago

 Rajiv Kehr, Pro (India)  tasted  1 wines  from  Meo Camuzet . In a tasting of  4 wines 

“I was thrilled to have the opportunity to visit La Tour d’Argent in the company of some of the most important people in the French wine industry. This meant that I was sure to get a chance to visit their famous cellar. You access the restaurant via an elevator to arrive in this room with tables placed sufficiently apart and a view of Notre Dame and Paris to make anyone fall in love. The guests comprised some tourists, some big corporate groups and couples as the restaurant is famous for being the perfect spot for a romantic dinner. Maybe not the most demanding clientelle.

1y 3m ago

 Rajiv Kehr, Pro (India)  tasted  1 wines  from  Meo Camuzet . In a tasting of  5 wines 

“Dinner at Le Millésime in Chambolle Musigny - I must have graduated from knowing the difference between white and red wine because Jean-Luc Pepin presented a wine blind. I dived into my memory bank for the most recent experience having drank the Les Amoureuses 2007 recently in London and projected back to the oldest that I have drank - a 1969 Bonnes Mares. The colour was aged with a nose to indicate maturity but the freshness was also there. It turned out to be a magical bottle of Musigny 2007. 99 points Thank you Jean-Luc

1y 4m ago

 Jillian Logan, Wine Collector (Greece)  tasted  1 wines  from  Meo Camuzet . In a tasting of  22 wines 

“Richebourg Tasting: Leroy Richebourg 1996 - 98 points / Bright, youngish colour of dark ruby. Open and promising nose packed with ripe, sweet, cassis fruit, violets and creamed cherry flavours. Powerful and round on the palate. Well structured with perfectly balanced velvety tannins and good, underpinning lively acidity. Very intense and has huge concentration. This Richebourg had a big and bold personality with an openhanded character and a vigorous, sweet and long ending. Fully mature but no hurry to drink. Enjoy this between 2016-2025.”

1y 5m ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Meo Camuzet . In a tasting of  11 wines 

“Meo-Camuzet Richebourg 1996 is A giant of a wine,
with a fine structure.

No excesses, this time, in the maturing conditions: a problem-free season, as we'd like them all to be, with a beautiful month of September, sunny and cool. So the wines, made from very ripe grapes, have concentration and silkiness. Acidity is indeed present too, guaranteeing the freshness of the black-fruit aromas. These slow-developing wines, which are charming but should be taken seriously, possess a high degree of inner harmony, despite their obvious structure. Some people worry: are the wines ever going to open up? There's no need for concern, just patience. Moreover, most of the wines today are perfectly approachable. But you can wait if you have other, easier vintages in your cellar.

Jean-Nicolas Méo”

2y 7m ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Meo Camuzet . In a tasting of  12 wines 

“Shanghai tasting: Jiu Gui Hui (pronounced Joe Gway Hwee)”

4y 6m ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Meo Camuzet . In a tasting of  51 wines 

“Chambertin 1904”

4y 7m ago

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