Domaine Meo-Camuzet Clos de Vougeot Grand Cru
The Clos de Vougeot vines planted in 1920 represent about a third of the vineyard. Another third were planted in the 1960s and the balance is about 20 to 30 years old.
The grapes are left to macerate at a low temperature for 3 to 5 days before the juice begins to ferment naturally. During the fermentation, temperatures are controlled so that they do not go above the critical threshold of 34-35°C.
During vinification, the winemakers pump over but towards the end of the fermentation, they punch down the cap (pigeage). The fermentation cycle lasts for about two to three weeks and comes to an end gradually in concrete vats.
The wine is made in a hands-off way, a delicate harvest, seeing little extraction, sulphur and a minimum of chaptalisation or acidification.
Good medium red. Tight, pure aromas of dark raspberry, black cherry, liquorice and minerals. Rather compact in the early going, showing little easy sweetness to the flavours of dark fruits, liquorice, crushed rock and wild herbs accented by black pepper. Méo told me that this wine was previously more approachable than the Boudots but today it's in a shell. Will extended bottle ageing bring more sweetness?
92+ points, Stephen Tanzer, Vinous, March 2017.
Impressive for the fruit purity, this red exudes black currant, cherry, raspberry and floral aromas and flavours. Well-balanced and firm, with a chalky sensation on the lingering finish. Shows fine potential.
95 points, Bruce Sanderson, Wine Spectator, May 2017.
“Here’s presence!” exclaims Hugh Johnson’s Wine Guide. Nowadays the vineyard is divided among numerous owners and for this reason no single description can be applied to the reds wines. There are, however, common features: very intense colour ranging from strawberry red to deep garnet; a suave bouquet, redolent of springtime of blown roses at dawn, of violets in the morning dew, of moist mignonette... Add to these blackberries, raspberry, wild mint, liquorice and truffle... On the palate, the taste is masterful, rich, succulent and mellow, combining elegance and delicacy with meaty fullness. A long finish in the mouth and long aging potential (anything from 10 to 30 years and sometimes even more).